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Buckeye Brownie Recipe

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4 from 2 reviews

Delight in the rich and decadent Buckeye Brownie, featuring a fudgy brownie base layered with creamy peanut butter filling and topped with a luscious dark chocolate ganache. This indulgent dessert combines classic chocolate and peanut butter flavors into one irresistible treat.

Ingredients

Brownie Base

  • 1 cup unsalted butter, melted
  • ⅔ cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 2 cups granulated sugar
  • ½ teaspoon table salt
  • 4 large eggs, room temperature
  • 3 tablespoons pure vanilla extract

Peanut Butter Filling

  • 1 ½ cups creamy peanut butter (Skippy or preferred brand)
  • ¾ cup unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 3 cups powdered sugar, sifted

Ganache

  • 10 ounces dark chocolate chips
  • ⅓ cup heavy cream

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, stir melted butter with unsweetened cocoa powder until smooth. Add granulated sugar, salt, eggs, and vanilla extract and mix well to combine. Gradually fold in all-purpose flour until the batter is smooth. Pour the mixture into a greased 9×13 inch baking pan and spread evenly.
  2. Bake the Brownie Base: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and allow to cool completely at room temperature.
  3. Make the Peanut Butter Filling: In a medium bowl, beat creamy peanut butter and melted cooled butter together until fully combined and smooth. Add vanilla extract and sifted powdered sugar gradually and beat until the filling is thick and spreadable.
  4. Assemble the Filling Layer: Once the brownie base is fully cooled, spread the peanut butter filling evenly over the top, smoothing it out with a spatula. Place the pan in the refrigerator to chill while you prepare the ganache.
  5. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat and pour the hot cream over the dark chocolate chips in a heatproof bowl. Let it sit for 2 to 3 minutes, then stir until smooth and glossy.
  6. Top with Ganache: Pour the ganache evenly over the chilled peanut butter layer and spread gently with a spatula to cover the entire surface.
  7. Chill the Completed Brownie: Refrigerate the assembled brownies for at least 1 to 2 hours or until the ganache is set and firm. This will make the brownies easier to cut and serve.
  8. Serve and Enjoy: Remove the brownies from the refrigerator about 10 minutes before serving to allow them to soften slightly. Cut into squares and enjoy this rich, chocolate-peanut butter treat.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Sifting the powdered sugar helps avoid lumps in the peanut butter filling.
  • For a firmer ganache, chill longer before slicing.
  • If desired, garnish with chopped peanuts or a drizzle of melted peanut butter or chocolate.
  • Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://lauracooks.com/buckeye-brownie-recipe/