Buckeye Brownies
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.
Servings: 12 servings
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.