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With a creamy peanut butter filling and rich chocolate ganache atop fudgy brownies, these Buckeye Brownies are really the best of both worlds. They have the classic buckeye candy flavors and the chewy chocolate-y goodness of your favorite box brownie mix.
These buckeye brownies combine the traditional buckeye candy with a chewy, fudgy brownie. They’re a bit of a cross between chocolate peanut butter brownies and buckeye bars. Instead of the peanut butter mixed into the brownie batter, the creamy peanut butter filling and ganache are spread on top of baked brownies.
They definitely hit the spot for all the chocolate and peanut butter lovers. I love the contrast of the fudgy, chewy brownies against the creamy peanut butter filling. The rich ganache layer just takes them over the top. Definitely plan to make these on repeat once you’ve tried them!
Featured Comment
Omg they’re the perfect dessert
Why These Buckeye Brownies Are So Good
- Quick & easy. These buckeye brownies start with a boxed brownie mix, which keeps the ingredients list short and the prep easy, as there’s no need to measure the dry ingredients. The other layers can be added while the brownies are still warm from the oven, keeping the prep time minimal, too.
- Chocolate + peanut butter. I love any opportunity to pair the two together, whether it’s no bake chocolate peanut butter pie, Reese’s cheesecake, or these buckeye brownies. These brownies have the perfect ratio of peanut butter to chocolate, with the peanut butter layered between the fudgy brownies and decadent ganache.
- Peanut butter filling. The peanut butter filling for these brownies is pretty much the same as the peanut butter filling for traditional buckeyes. It’s light and sweet, with a melt-in-your-mouth texture, thanks to the powdered sugar.
Recipe Ingredients
Here’s an overview of what’s needed to make this recipe. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Brownie mix – Any boxed brownie mix, along with the ingredients needed to prepare them. You can also start with homemade brownies, like these fudgy and chewy brownies.
- Peanut butter – Creamy peanut butter from a brand like Skippy or Jif works best. This recipe doesn’t need the texture of crunchy peanut butter, and natural peanut butter tends to separate and be a bit grainy.
- Butter – Salted and unsalted both work.
- Vanilla extract – Rounds out the flavor of the peanut butter filling.
- Powdered sugar – Stabilizes and sweetens the peanut butter filling.
- Chocolate chips – We used semi-sweet Nestle chocolate morsels but any semi-sweet or dark chocolate chips will work. Milk chocolate will be way too sweet for the ganache.
- Heavy whipping cream – Mixed with the melted chocolate to make a pourable, creamy ganache.
How to Make Buckeye Brownies
One of the reasons I love these brownies so much is that they’re just so easy to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking dish with parchment paper, leaving an overhang on the sides.
- Bake the brownies. Prepare and bake the brownies according to the package instructions.
- Make the peanut butter filling. Combine the peanut butter, melted butter, vanilla, and powdered sugar in a bowl until well combined. Gently spread over the brownies while they’re still hot from the oven.
- Make the ganache. Heat the chocolate chips and heavy cream in the microwave for one minute. Stir until smooth. Pour over the peanut butter layer.
- Chill. Refrigerate the brownies for two hours until the ganache is set.
- Enjoy. Use the parchment paper to lift the brownies out of the pan. Cut into squares and enjoy!
Recipe Tips & Tricks
Here are a few things I’ve found helpful to know when making this buckeye brownies recipe.
- Bake to package directions. Most brownies bake at 350F but if the box says a different temperature, bake the brownies at that temperature.
- Add the peanut butter when warm. There’s no need to wait for the brownies to cool before adding the peanut butter filling. It can be added when they’re still hot from the oven.
- Use parchment paper. Lining the baking dish with parchment paper and leaving overhang on at least two sides makes it much easier to remove the brownies from the pan. It also keeps clean-up a breeze.
- Don’t burn the chocolate. When heating the ganache ingredients, warm in the microwave just long enough for the chocolate to melt. Overheating the chocolate will create a crumbly texture. Usually if it’s partially melted and you stir vigorously for a few seconds, it will finish melting.
- Chill before slicing. The ganache needs to solidify and the brownies need to cool before slicing. Two hours in the fridge is usually good, though feel free to make ahead and slice before serving.
Proper Storage
- Room temperature: Once the ganache has hardened, the buckeye brownies can be kept in an airtight container at room temperature for up to 3 days.
- Fridge: If your kitchen runs warm or you want to store them for longer, they can also be refrigerated for up to 5 days.
- Freezer: Individual brownies can be wrapped in plastic wrap then placed in an airtight container in the freezer. Freeze for up to 3 months. Thaw on the counter or in the fridge.
Buckeye Brownies
With a creamy peanut butter filling and rich chocolate ganache atop fudgy brownies, these Buckeye Brownies are really the best of both worlds. They have the classic buckeye candy flavors and the chewy chocolate-y goodness of your favorite box brownie mix.
Servings: 9 brownies
Ingredients
- 1 box brownie mix with ingredients to prepare the batter
- 1 ½ cups creamy peanut butter
- ¾ cup butter melted
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 10 ounces semi-sweet chocolate chips or dark chocolate chips
- 1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350F.
- Line a 9×13-inch baking dish with parchment paper, leaving enough to come up over the sides of the pan to make it easy to list the brownies out of the pan when the recipe is finished.
- Prepare the brownie batter to package directions and spread into the prepared 9×13-inch baking dish. Baker according to package directions.
- Make the peanut butter layer while the brownies are baking. In a large mixing bowl, combine the peanut butter, melted butter, vanilla extract, and powdered sugar. Beat until well combined.
- When the brownies are finished baking, gently spread the peanut butter mixture over the hot brownies.
- In a small microwave safe bowl, combine chocolate chips and heavy cream. Heat in the microwave on high for one minute, then stir until smooth. Pour the ganache over the peanut butter layer and spread evenly.
- Refrigerate the brownies for 2 hours until the chocolate ganache is set. Lift the brownies out of the pan and cut into squares to serve.
Last Step:
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Notes
Store buckeye brownies at room temperature for 3 days or in the fridge for up to 5 days.
Nutrition
Calories: 1011kcal | Carbohydrates: 111g | Protein: 15g | Fat: 59g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 478mg | Potassium: 435mg | Fiber: 5g | Sugar: 84g | Vitamin A: 618IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 4mg
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5 comments on “Buckeye Brownies”
Absolutely amazing
Omg they’re the perfect dessert
O. M. G.
I am a native Ohioan, so Buckeye anything is always a go to for dessert. These are amazing! I will be making forever. Honestly, mostly because they are way less work than actual buckeyes.
The only flaw is that my PB layer separated from the brownie layer when I picked up the pieces I cut. Any tips or tricks for me?
Super delicious, but far too sweet for me. I would only use 1 cup of icing sugar next time.
Love this recipe! I can’t seem to find the recipe for Graham vracker cups with marshmallows and chocolate. If you can possibly send it, I would appreciate awwww te it! Thank you.