I am absolutely crazy about the combination of chocolate and peanut butter, and this Buckeye Brownies recipe is the ultimate treat for those who feel the same way. Imagine a layer of rich, fudgy brownies, a layer of creamy peanut butter, all topped off with a layer of silky chocolate ganache. Every bite tastes like the best parts of a peanut butter cup in a brownie form. Whenever I bake these, they disappear fast; no one can resist their perfectly balanced layers of sweet, salty, and chocolatey goodness.
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At Blue's Best Life, the combination of peanut butter and chocolate is a love language. For those out there who agree, check out these recipes that are easy, delicious, and put peanut butter and chocolate center stage, like Reese's Fluff Salad, No Bake Chocolate Dipped Peanut Butter Balls, and Peanut Butter Marshmallow Cookies.
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Why You’ll Love These Buckeye Brownies!
These Buckeye Brownies are the kind of crowd-pleasing dessert that makes a person pause after the first bite to savor how good it is! With the layers of fudgy chocolate, creamy peanut butter, and silky ganache, every square feels indulgent yet perfectly balanced. If you love peanut butter cups, you're going to love this dessert!
- Fudgy perfection - The brownie base is rich, dense, and chocolatey!
- Creamy peanut butter layer - Sweet, smooth, and a little salty, it adds the signature flavor of a classic Buckeye treat.
- Silky ganache topping - A glossy and silky melt-in-your-mouth finish that makes these bars look and taste like bakery quality.
- Crowd's favorite - Whether you call them the best buckeye bars or peanut butter brownies these will never disappoint!
- Make-ahead friendly - These irresistible buckeye brownies actually taste even better the next day as the layers set and the flavors meld together.
Equipment Needed
- 9x13 inch baking pan
- Medium saucepan
- Mixing bowls
- Whisk and spatula
- Electric mixer
- Measuring spoons and cups
- Offset spatula or butter knife for spreading
Key Ingredients
For The Brownies
Unsalted butter - Adds richness and helps create that classic fudgy texture.
Semi-sweet chocolate - It's deep chocolate flavor makes these Fudgy Buckeye Brownies irresistible.
Vegetable oil - Keeps the brownies moist and soft even after they cool.
Powdered sugar - It sweetens the batter while contributing to its dense and helps achieve the melt in your mouth consistency.
Eggs - Bind the ingredients together and helps achieve the gooey brownie texture.
Vanilla extract - It enhances the flavors of the chocolate and peanut butter layers.
Flour - Provides structure without making the brownies cakey.
Cornstarch - Helps achieve that soft, chewy center of the brownies!
Salt - Balances the sweetness and enhance the chocolate flavor.
For The Filling and Ganache
Peanut butter - The highlight of every irresistible buckeye brownie recipe. It gives that smooth, nutty middle layer.
Unsalted butter - Makes the filling creamy and easy to spread.
Powdered sugar - Thickens and sweetens the peanut butter mixture.
Vanilla extract - Adds a hint of warmth and depth to the filling.
Semi-chocolate chips - Melt into a rich, silky topping for the ultimate decadent buckeye brownies dessert.
Heavy cream - Creates a glossy, decadent ganache layer that makes this dessert irresistible for all chocolate lovers.
Step-By-Step Instructions
Brownie Recipe
Line an 13x9 square baking pan with parchment paper, making the sides a little longer than the sides of the pan to use as handles. Preheat oven to 325℉.
Melt the butter in a saucepan over medium heat. Remove from the heat and stir in chopped chocolate until smooth. Add vegetable oil and vanilla extract. Allow this mixture to cool while preparing the rest of the recipe.
In a separate bowl sift the powdered sugar to make sure it is free from lumps. Add the eggs and egg yolk while whisking.
Stir in the cooled chocolate mixture, making sure it isn't too hot to avoid cooking the eggs. Pour it in slowly.
In another bowl, mix the dry ingredients, flour, salt, and cornstarch. Fold the dry ingredients into the chocolate mixture until fully combined.
Pour the brownie batter into a prepared 9x13-inch pan and bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Peanut Butter Filling
In a mixing bowl, beat together the peanut butter and butter until smooth.
Gradually add powdered sugar, then vanilla extract.
Spread the peanut butter filling evenly over the brownie base. Let it cool completely before adding the next layer.
Chocolate Ganache
Heat the heavy cream until it begins to simmer; do not let it boil.
Pour the hot cream over the chocolate chips and whisk until the chocolate is melted and smooth.
Spread the ganache evenly over the peanut butter layer. Allow the ganache to set before slicing it into squares.
Make Ahead
You can make these Fudgy Buckeye Brownies up to 2 days ahead. Prepare all layers, let them set completely, then cover and refrigerate. The flavors develop over time, which makes the dessert taste even better the next day.
Storage
Store the leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For a longer shelf life, you can wrap it well and store it in the freezer for up to 2 months. Thaw at room temperature before serving.
Expert Tips
- Use high-quality chocolate. It makes a big difference in the texture and richness of the brownies.
- Avoid overbaking to keep them fudgy, not cakey.
- Use an offset spatula to spread the peanut butter and ganache evenly for a polished, perfect look.
- Spread the peanut butter filling while the brownies are still warm.
- Chill brownies before adding the ganache.
These are "The Best Buckeye Bars" for me: everything you want in a dessert, nostalgic, decadent, and totally irresistible. So whether you're making them for a party or to treat yourself, they are guaranteed to become a new favorite.
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Buckeye Brownies
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces semi-sweet chocolate, chopped (I used 60%)
- ½ cup vegetable oil
- 1 and ½ cups powdered sugar, sifted
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
Peanut Butter Filling
- 1 and ½ cups peanut butter
- ½ cup unsalted butter
- 2 and ½ cups powdered sugar
- 1 teaspoon vanilla extract
Ganache
- 2 cups semi sweet chocolate chips
- ½ cup heavy cream
Instructions
Brownies
- Line an 13x9 square baking pan with parchment paper, making the sides a little longer than the sides of the pan to use as handles. Preheat oven to 325℉.
- Add the butter to a sauce pan and heat over medium heat. Once the butter is melted turn of the heat and add the chopped chocolate. Whisk the chocolate until it is smooth. Stir in the vegetable oil and vanilla extract. Set mixture aside to cool.
- Use a whisk to mix together the sifted powdered sugar, eggs and egg yolk. Whisk until just combined being careful to not over mix.
- Stir in the cooled chocolate into the egg mixture. It is important that the chocolate has cooled so that the eggs do not cook.
- In a small bowl combine the flour, cornstarch and salt. Stir the flour into the chocolate using a spatula to thoroughly combine all ingredients.
- Pour the brownie batter into the prepared pan. Bake in preheated oven for 30 minutes or until when checked with a toothpick it comes out with just a few crumbs.
Peanut Butter Filling
- Add the peanut butter and butter to a mixing bowl and combine. Slowly add the powdered sugar while mixing. Stir in vanilla extract.
- After the brownies come out of oven and are still warm use a spatula to spread the peanut butter mixture over the top. Set aside to cool completely.
Ganache
- Once the brownies are completely cooled add the ganache layer. Heat heavy cream on the stovetop until just beginning to simmer - not boiling. Pour hot cream over the chocolate chips and whisk until the chocolate is melted and smooth. Spread over the top of the peanut butter layer. Let the ganache set before slicing into 12 squares.
- Store the leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For a longer shelf life, you can wrap it well and store it in the freezer for up to 2 months. Thaw at room temperature before serving.
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