Buckeye Brownies

Buckeye Brownies

These brownies will make any of you peanut butter and chocolate lovers absolutely ecstatic. I usually like to distribute my baked goods to family, my mom’s coworkers, etc., so that I don’t have too many leftovers. These brownies did not leave my house. I shared them with immediate family, but no one else. The leftovers got wrapped up and put in the freezer for an emergency. Everyone knows that an emergency that requires immediate consumption of a rich, chocolate baked good is a very serious emergency. Consider me well-prepared.

Buckeye Brownies

I have been seeing different versions of Buckeye Brownies all over Pinterest for quite some time now. They’ve all looked a little bit different; some have a peanut butter layer baked in, some start with a box brownie mix, and on and on. I loved the idea, naturally. You can’t put that type of chocolate and peanut butter combination in front of me and expect me to forget about it. After thinking about how I wanted to tackle them, I finally decided to use my chewy brownies as a base; they were formulated to specifically mimic the texture and flavor of a box brownie mix, so they were the perfect starting point. I baked those and then layered on a modified version of my buckeye filling. I made it a little less stiff since I wasn’t rolling the mixture into smooth balls, but rather spreading it on top of the brownies. I topped it all off with a smooth chocolate/peanut butter glaze.

Buckeye Brownies

Basically, these taste like buckeyes on steroids. I’ve made peanut butter brownies before, so I’m sure you’re wondering which one I like better. I have to say that these have the edge. I grew up on buckeyes during the holidays and that flavor will always scream “comfort food dessert” to me. These immediately made my short list of all-time favorite brownie recipes. I’m willing to bet my last one that they’ll make yours, too :)

Buckeye Brownies

One year ago: Pizza Dip
Two years ago: Buffalo Chicken Dip
Three years ago: English Muffins
Four years ago: Classic Vanilla Ice Cream
Five years ago: Spaghetti & Meatballs

Buckeye Brownies

Yield: 24 to 32 brownies, depending on how large you cut them

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 35 minutes

The ultimate brownie recipe for chocolate and peanut butter lovers!

Ingredients:

For the Brownies:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups granulated sugar
1¾ cups all-purpose flour
¾ teaspoon salt

For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup unsalted butter
Pinch salt
2¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:
1½ cups milk chocolate chips
⅓ cup creamy peanut butter

Directions:

1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.

5. Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.

6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

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115 Responses to “Buckeye Brownies”

  1. Averie @ Averie Cooks on February 4, 2013 at 1:02 am

    I am in love with everything about these! And the fact that you kind of hoarded them and didn’t just donate them to others…speaks volumes :) I have desserts like that every once in awhile that don’t get shared past immediate family, and even they are lucky. lol

    The brownie base itself is perfect. I love the chewiness of it. I have a brownie base that I love but the texture of yours is amazing looking. And then the other layers, of course, PB + chocolate can do no wrong!

    Reply

  2. Ellen on February 4, 2013 at 3:28 am

    Egads! These would be my kryptonite. Crack for cooks.

    Reply

  3. Lu on February 4, 2013 at 3:31 am

    Simply wonderful!!!!!! Very good!! Bye, Lu

    Reply

  4. Teresa on February 4, 2013 at 4:25 am

    These look delicious! And the brownie part is perfect! The recipes I have tried always come out a bit dry, but yours really are…yummm!!! Can’t wait to try!

    Reply

  5. foodnerd4life on February 4, 2013 at 5:06 am

    Wow! These look delicious! I must give them a go, I love chocolate and peanut butter!

    Reply

  6. Andrea Jones on February 4, 2013 at 5:43 am

    One of my husbands favorite combos! Thanks for the recipe.

    Reply

  7. AnnMarie Irace on February 4, 2013 at 6:49 am

    Thank you so much for this great sounding recipe. My husband and I run a community theatre and these are the perfect dessert to serve during intermission…..making them for March!!

    Reply

  8. Jennifer @ Peanut Butter and Peppers on February 4, 2013 at 6:56 am

    I have to tell you these are the best looking buckeye brownies I have ever seen!! Nothing beats the combination of chocolate and peanut butter! Sigh…

    Reply

  9. Genny on February 4, 2013 at 7:49 am

    Wow, these look delish! On a different note, I made your pizza dough recipe for the Super Bowl last night! Fantastic!

    Reply

  10. Tracey on February 4, 2013 at 8:30 am

    Oh man, you are killing me with these Michelle! 8 am on Monday morning and all I want to do is eat brownies for breakfast :)

    Reply

  11. Mary Lynn on February 4, 2013 at 8:32 am

    Greg’s birthday is Friday and I know this would be his choice over cake any day…Not sure about everyone else, though… P.S. Your bean dip was such a hit, yesterday, that’s all I ate for dinner.

    Reply

  12. Lori on February 4, 2013 at 9:27 am

    All I can say is “Pass the milk”. You’ve done it again!

    Reply

  13. Lori @ RecipeGirl on February 4, 2013 at 9:48 am

    NICE! And hey, congrats on the engagement! So exciting!

    Reply

    • bridget {bake at 350} on February 4th, 2013 at 10:50 am

      Wait? Engagement?!? How did I miss this news! So happy for you!

      And, um, the brownies look spectacular! You know if they don’t leave your house, that it the true sign of something extra special! :)

      Reply

      • Liz on February 5th, 2014 at 12:46 pm

        Guys they got married a few months ago:)

        Reply

  14. Katrina @ In Katrina's Kitchen on February 4, 2013 at 9:50 am

    Pass the milk. I’m diving in and never looking back!

    Reply

  15. Erin @ The Spiffy Cookie on February 4, 2013 at 10:05 am

    I’ve seen these brownies floating around as well. I need to make them. But there are just so many kinds of buckeye-treats to make in the world, I cannot get enough!

    Reply

  16. Krissy @ Make it Naked on February 4, 2013 at 10:14 am

    Hoe.Lee.Crap.

    Reply

  17. Alyssa @ Kitchen Cures on February 4, 2013 at 10:19 am

    These look amazing, I love the combination of peanut butter and different kinds of chocolate. They got saved to my recipe file immediately!

    Reply

  18. Monica D on February 4, 2013 at 10:34 am

    Is Dutch-processed cocoa the same as regular cocoa?

    Reply

    • Michelle on February 4th, 2013 at 7:25 pm

      Hi Monica, They are different. You can find Dutch-processed cocoa in some higher-end grocery stores or from places like Penzeys, King Arthur Flour, Amazon, etc.

      Reply

  19. Annie @ Annie's City Kitchen on February 4, 2013 at 10:39 am

    These look so dense in the best way possible. That’s my favorite kind of brownie. Forget the cakey stuff, I want chewy dense brownies.

    Reply

  20. marie @ little kitchie on February 4, 2013 at 10:42 am

    My best friend’s mom would make brownies just like these when we were growing up. I LOVED them and haven’t ever tried to make them… will have to try this recipe! Thanks for sharing!

    Reply

  21. audrey on February 4, 2013 at 10:49 am

    just wondering if i can put walnuts in these brownies?

    Reply

    • Michelle on February 4th, 2013 at 7:26 pm

      Hi Audrey, You could, although I don’t think they’d add much with the peanut butter layer and glaze. If you want to, though, I would add 1 cup of chopped walnuts.

      Reply

  22. Anna @ Crunchy Creamy Sweet on February 4, 2013 at 10:57 am

    Oh wow! These brownies are over the top amazing! I love your base – so fudgy and dense! Need to try these!

    Reply

  23. Kerry on February 4, 2013 at 11:00 am

    Hi there! I am a new reader, but am thoroughly enjoying your blog. Our version of the holiday buckeye includes rice crispies in the peanut butter. Do you think that the pb layer in these brownies could sustain the addition of the crispies? My husband has asked for a batch for his bday next week, and I think these would be a nice surprise. Thanks for the awesome adaptation!

    Reply

    • Michelle on February 4th, 2013 at 7:27 pm

      Hi Kerry, If you want to fold Rice Krispies into the peanut butter layer, you’d probably want it a little less stiff. You’ll need to play around with it, but maybe a little less sugar, a little more milk, etc. to make it easier to mix the cereal in.

      Reply

  24. Katrina @ Warm Vanilla Sugar on February 4, 2013 at 11:36 am

    Oh my! These sound like such a delight!

    Reply

  25. Gerry @ Foodness Gracious on February 4, 2013 at 11:53 am

    Oooft, these should be in my freezer! Choc peanut butter is like the Rogers and Astaire of the sweet world…

    Reply

  26. Vicki @ WITK on February 4, 2013 at 12:08 pm

    I don’t think I can bake these because I would eat the entire pan! They look amazing, I love buckeyes.

    Reply

  27. Maria on February 4, 2013 at 12:09 pm

    I’ve seen these on Pinterest too! Going to make them for sure!

    Reply

  28. Jess on February 4, 2013 at 12:42 pm

    Being from Ohio…I LOVE Buckeyes! :) This looks amazing!!

    Reply

  29. Joy @ Baking-Joy on February 4, 2013 at 12:45 pm

    These look incredible! I love the fact that you’ve used peanut butter in the topping as well as the middle!

    Reply

  30. Erin @ Dinners, Dishes, and Desserts on February 4, 2013 at 1:46 pm

    Oh yeah, these are the perfect emergency stash!

    Reply

  31. Holiday Baker Man on February 4, 2013 at 1:51 pm

    Evil…evil…evil!

    Reply

  32. Caroline @ chocolate & carrots on February 4, 2013 at 2:42 pm

    What a delicious treat! I can never say no to anything chocolate/peanut butter. Yum!

    Reply

  33. Ashley @ Wishes and Dishes on February 4, 2013 at 3:38 pm

    Love buckeye brownies!! Anything chocolate and peanut butter is alright by me :)

    Reply

  34. Melanie on February 4, 2013 at 4:08 pm

    How fitting.. Today was my first day working at my new school… which happens to be home to the Buckeyes! I might have to make these up to win over my co-workers. ;o)

    Reply

  35. Tracy {pale yellow} on February 4, 2013 at 4:45 pm

    As a Midwest girl, I know my way around a buckeye, but these look spectacular, especially without all the dipping!

    Reply

  36. JanetFCTC on February 4, 2013 at 6:20 pm

    I’ve said before that I’m not a major peanut butter fan and that it takes a special pb treat to pull me in. This definitely fits into that category. This WILL be made.

    Reply

  37. The Kook @ The Kitchen Kook on February 4, 2013 at 6:53 pm

    Oooh! My sister (aka peanut butter fiend) would love this!

    Reply

  38. Culinary USA on February 4, 2013 at 10:09 pm

    I am a brownie person and these brownies are to die for. So sweet and good, perfect combination of sweet tastes. I will be making these any time I need to impress at a party!

    Reply

  39. Dana on February 4, 2013 at 10:14 pm

    These look right up my alley. I cannot wait to make them!
    On another note, I’ve been scouring the Internet for peanut butter cookie-style bars with caramel and peanut butter chips in them, and can’t find what I’m looking for anywhere. Sort of like these… (http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/) – I’ve been making them for years but call them “Goom Bars” – but with a peanut butter cookie base instead of a cake batter base. Do you have anything like that? Do you take requests? ;)

    Reply

    • Michelle on February 4th, 2013 at 11:24 pm

      Hi Dana, I don’t have anything like that, but I do take requests :) I will add those bars to my ever-growing list!

      Reply

      • Dana on February 4th, 2013 at 11:49 pm

        Ooh, awesome. I can’t wait! Thanks!!

        Reply

  40. Amanda @ Once Upon a Recipe on February 4, 2013 at 10:26 pm

    These look incredible Michelle! I must make them for my Mom, who I’m sure is the biggest peanut butter fan in the world. Although it sounds like she might have some tough competition from you! ;)

    Reply

  41. sharon on February 5, 2013 at 3:09 am

    Hi, i am very keen to make these but wondering about the cocoa, cant seem to get any here in NZ, could i use normal cocoa and add something?? Help… great site by the way.

    Thanks
    Sharon

    Reply

    • Michelle on February 5th, 2013 at 5:05 pm

      Hi Sharon, Yes you could use regular cocoa powder in this.

      Reply

  42. Laura Dembowski on February 5, 2013 at 8:44 am

    Those look totally amazing! I always have baked goods stashed in the freezer for an emetgency!

    Reply

  43. Jenn on February 5, 2013 at 9:34 am

    These. Look. RIDICULOUS! And I mean that in a good way. Chocolate AND peanut butter? One of my favorite combos. Planning to bake some of these soon and do what Laura above stated – stash them in the freezer for when my husband & I have guests or would like our own chocolate/pb fix! Yum!

    Reply

  44. Bernadette @ Now Stir It Up on February 5, 2013 at 2:49 pm

    These look soooo fudgy. Seriously… Cant look at those photos too long with out getting some INTENSE brownie cravings. I have to pin these for later..

    Reply

  45. Catherine on February 5, 2013 at 3:16 pm

    Making these right now…they’re right up my alley…I’m addicted to Chocolate & Peanut butter. BTW, thanks for the Warm Black Bean Dip. Made it on Sunday and it was a hit. I had several people ask me for the recipe and I directed them to your blog. Quick question regarding the baking of brownies. Sometimes you instruct to put the brownie pan in the middle of the oven and here, you say to position the pan on the bottom rack…why is that?

    Reply

  46. Kathy on February 5, 2013 at 9:26 pm

    OMG! I just made these and they are sinful! Every recipe I have tried from your collection is delicious! Thank you!

    Reply

  47. Alley @ Alley's Recipe Book on February 5, 2013 at 10:40 pm

    OMG, these look amazing! My elementary school sold buckeye bars (I’m from Ohio, so we have buckeye everything)… I remember saving up money to buy them as often as possible! Basically your recipe is a fudgy brownie with a buckeye bar on top. How am I going to resist?!?

    Reply

  48. Anna on February 5, 2013 at 11:15 pm

    These look deadly….in a good way :)

    Reply

  49. Nancy P.@thebittersideofsweet on February 6, 2013 at 6:37 am

    I have not seen these before but oh my! I love buckeyes or peanut butter balls as we call them here in NC. I can not wait to try this!

    Reply

  50. Michael on February 6, 2013 at 12:25 pm

    I love when the brownie is so dense. It looks like a solid structure. Oh, and the peanut butter is awesome, too :) Making these for the office tonight!

    Reply

  51. charm on February 6, 2013 at 12:47 pm

    You are a terrible, wicked, wanton woman. I made these yesterday. I have eaten most of it already. it’s not made its way to the neighbors. That was my excuse for making them in the first place. The brownie is dense and chewy. The peanut butter is smooth and a nice thick layer. And the peanut butter ganache. OMG. Put it all together? And what do you get? Happily sated on sugar and carbs and fat and calories. I think there’s a sliver left….

    Reply

  52. Cheryl on February 7, 2013 at 10:57 am

    Chocolate and peanut butter…no words needed….they were gone in less than 60 seconds…..

    Reply

  53. Karen on February 7, 2013 at 1:16 pm

    I made these last night. They were really good but despite liberal spraying of the aluminum foil the bottoms stuck. They were too sloppy looking looking to serve to company like i had one planned. Do you think parchment paper would work better?

    Reply

    • Michelle on February 10th, 2013 at 2:28 pm

      Hi Karen, You could try parchment, you might have better luck. I’ve made these with foil at least a handful of times and they have never stuck to the bottom.

      Reply

      • Donna on August 9th, 2013 at 12:58 pm

        I’m not keen on the idea of cooking on the foil and I don’t use spray oil. Won’t they work if you just grease the glass pan well?

        Reply

        • Michelle on August 12th, 2013 at 12:56 pm

          Hi Donna, I think that would work fine; lining with foil or parchment makes it easier to lift the bars out of the pan and cut them, instead of trying to cut in a pan.

          Reply

  54. Kathy on February 7, 2013 at 1:56 pm

    I love buckeyes but I only make them at Christmas. I will have to try the brownies so I can have the flavor of a buckeye any time of the year!

    Reply

  55. Duoscreed on February 7, 2013 at 7:31 pm

    there are a ton of recipes for buckeyes… thanks for another one to add to the collection!

    Reply

  56. Niktoinentferner on February 8, 2013 at 6:43 am

    I wish I could have been the one who bit in the last pic’s brownie!

    Reply

  57. KathyV on February 11, 2013 at 6:12 pm

    Made these over the weekend…..not feeling like sharing with others:
    WE WANT THEM ALL TO OURSELVES!!!!
    Delicious!!!!

    Reply

  58. Tina on February 11, 2013 at 6:45 pm

    this looks like an amazingggg recipe! just one question, if i substitute in the dutch processed cocoa for regular cocoa, will that make a dramatic difference ??

    Reply

    • Michelle on February 12th, 2013 at 8:21 pm

      Hi Tina, Yes you could make that substitution and it won’t ruin them (the Dutch cocoa powder just really enhances the depth of the chocolate flavor).

      Reply

  59. Carrie on February 12, 2013 at 6:55 pm

    I made last week and brought to work. I was so proud of myself!!! I have to admit the were fab!!!

    Reply

  60. Dalia on February 13, 2013 at 8:02 am

    These are awesome. I made the first batch of brownies but my kids gobbled them up before I could make the other layers so I put a second batch in the oven. Just a comment about using the tin foil. Though the brownie mix didn’t stick to it, there was one stubborn corner that would just not let up, I practically had to scrape it out. I did use parchment paper for the second batch, but it was much harder to seperate it from the pan, so it’s best to use tin foil and spray it generously. Also, for the top layer, the mixture came out a bit stiff so I had to add a Tbl spoon of oil to make it smooth enough to spread. Nonetheless, like everything else I’ve made from your recipe box, they were awesome and are all gone…..!

    Shalom from Israel!

    Reply

  61. Crystal on February 13, 2013 at 10:04 am

    I just made these and they’re AMAZING. The only changes I made were to make them lactose free by using Almond milk in the peanut butter layer, lactose-free margarine instead of butter, and semi-sweet chocolate instead of milk chocolate. These are SO GOOD and I will DEFINITELY be making them again. They were a hit with everyone at work! Thanks so much for the recipe!

    Reply

  62. Shari on February 14, 2013 at 1:00 pm

    I made these this morning for Valentine’s Day. My boyfriend loves Reeses peanut butter cups and I love anything chocolate to go with a good pot of strong black coffee. These Buckeyes certainly satisfy both our cravings! Thanks for a great recipe!

    Reply

  63. Angela Bear on February 15, 2013 at 8:40 am

    I made these for my hubby to take to work. I may have sampled one before packing the rest up and they are to die for. Just the right amount of brownie and peanut butter!!! Thanks for another great recipe!

    Reply

  64. Michelle Fedorowicz on February 15, 2013 at 5:01 pm

    I tried these out today! Here’s how they turned out: http://instagram.com/p/VxGZkGQ-d6/

    Thanks for the recipe! Also, so sorry that you gave up peanut butter for lent. I tried that last year…key word: tried. I hope you have better success than I!

    Reply

  65. C. Connolly on February 20, 2013 at 10:44 pm

    I have to say, these turned out AMAZING! I slightly undercook the brownies so they are really moist. The peanut butter and chocolate ‘combination is good for buckeyes alone. I actually didn’t use the tin foil and just flipped the pan. Definitely making these again!

    Reply

  66. Tracy on February 23, 2013 at 3:23 pm

    The hubby and I just love Buckeye desserts. Can’t wait to try these with SunButter!

    Reply

  67. Annie on March 4, 2013 at 9:28 am

    I made this recipe for a dessert table at my girlfriend’s bridal shower this weekend. I can’t tell you how much of a hit they were! MANY people asked for the recipe and I sent them right on over here. They were honestly SO good, who knew you could improve on the classic chocolate cake with peanut butter icing….these are sinfully delicious, what an awesome recipe! Thanks so much!

    Reply

  68. KellyS on March 9, 2013 at 5:55 pm

    Look awesomazing. Will try to convert to gluten free, which is always tricky. Could you use just a 3rd egg instead of 2 yolks?
    Thanks!

    Reply

    • Michelle on March 11th, 2013 at 12:41 am

      Hi Kelly, I would not. The yolks contribute to a creamy texture, while the inclusion of egg whites could create a more cake-like texture.

      Reply

    • CrystalA on April 1st, 2013 at 8:46 am

      KellyS, I made on Saturday as Gluten Free and turned out really good! I used a flour mix that I use for everything (Tapioca, Rice and Potato). The peanut butter ‘filling’ didn’t seem to completely adhere to brownies, not sure if to do w/ the GF aspect but most likely just user error. Gave to a friend for birthday had was told they were really good and would not share. ;)

      Reply

  69. Jessica on March 11, 2013 at 9:29 am

    I made these yesterday, and they are DELICIOUS!!! Thank you for another great, indulgent recipe.

    Reply

  70. Christy on March 13, 2013 at 8:07 pm

    I am going to make these this weekend, they look delicious! Would it be okay to use 1% milk in the recipe instead of whole milk?

    Reply

    • Michelle on March 21st, 2013 at 2:03 pm

      Hi Christy, Yes, that would be okay. Enjoy!

      Reply

  71. Linda on March 19, 2013 at 3:30 pm

    My 8 year old daughter and I made these for her school’s cookie festival. She won first place and was so excited! Great recipe!

    Reply

    • Michelle on March 21st, 2013 at 2:04 pm

      Aw, that’s awesome! Congratulations to your daughter!

      Reply

  72. Brittnee on March 28, 2013 at 11:55 pm

    Hi, my brownies are super sticky and not very high- I also live at almost 7,000 feet. Any high altitude adjustment? Am I doing something wrong for them to be so sticky and gooey?

    Reply

  73. Jen on April 10, 2013 at 9:09 pm

    I made these last night, and they are fantastic! The recipe worked out perfectly, and I cut them into very small squares as they were so rich. Thanks for the creation!

    Reply

  74. sherry carwile on April 11, 2013 at 6:28 pm

    I made these this afternoon for a Pampered Chef Party tonight. They turned out great. My daughter and I have had one, now to see how they go over tonight! I did make a few changes though. I used regular cocoa since that’s all I had, I used fat free milk in the filling as that’s what we use and I used Dark Chocolate Chips for the glaze. as I use dark in all my baking. They will be a hit, I am sure. I have a few put back to freeze for when I get a chocolate craving!

    Reply

  75. Karen on April 12, 2013 at 10:12 am

    Hi, how do you cut brownies so perfectly? Thanks!

    Reply

    • Michelle on April 12th, 2013 at 11:47 am

      Hi Karen, I actually use a pizza cutter! It cuts through brownies so easily and cleanly!

      Reply

  76. Niq on April 25, 2013 at 6:49 am

    I tried making this recipe yesterday and refrigerated it overnight but my top layer (chocolate chip + peanut butter mixture) didn’t set/harden at all! What could i have possibly done wrong? Everything else was perfect though!

    Reply

    • Michelle on April 25th, 2013 at 7:12 pm

      Hi Niq, Did you use natural peanut butter? If so, that could definitely be the problem (too much oil).

      Reply

  77. Michelle on June 14, 2013 at 8:46 am

    I made these last weekend for guests. The peanut butter layer was excellent, but the brownies themselves were just ordinary. I’m a brownie critic, so very fussy. I do not like brownie mixes from a box, so shouldn’t have tried to replicate boxed brownies to begin with. I even used the good stuff in them – high end chocolate and cocoa, and they still didn’t do it for me. I’ll stick with your Salted Caramel Brownie recipe, which is the end all brownie recipe of all times. Also, parchment paper seemed to work out fine for me, vs aluminum foil.

    Reply

  78. anonymous on June 27, 2013 at 11:09 pm

    These look fantastic, I can’t wait to try them! I was just wondering if I could get nutritional information on these? I don’t need all of it, maybe just the calories, fat and sugar? Thanks!

    Reply

    • Michelle on June 28th, 2013 at 10:07 am

      Hi there, I don’t calculate nutritional information for any recipes.

      Reply

  79. Rachel on June 28, 2013 at 3:46 pm

    Seriously, these are some of the best brownies I’ve ever made! So good! You can’t eat just one!

    Reply

  80. Summer on July 2, 2013 at 3:11 pm

    Hi Michelle, I’ve made your Peanut Butter Nanaimo Bars, it’s a killer. And I’m falling in love with the combination of chocolate and peanut butter. Though I’m not a big fan of peanut butter:). And this buckeye brownies sounds and looks amazing good. I can’t wait to try it. Just a little doubt about the chewy brownie base, should I add 6 ounces bittersweet chocolate when making it as the original recipe has?

    Reply

    • Michelle on July 2nd, 2013 at 8:22 pm

      Hi Summer, I didn’t, just because there was so much more going on with the brownies that made them rich, I didn’t feel they needed the extra chocolate, but you could definitely add it in if you’d like!

      Reply

  81. Lew on August 14, 2013 at 10:40 am

    Shared these with friends that stopped by last night. Got rave reviews! Thanks for sharing the recipe.

    Reply

  82. Brittany on August 23, 2013 at 11:12 am

    Quick question for you: would instant coffee work instead of instant espresso?

    Reply

    • Michelle on August 25th, 2013 at 5:52 pm

      Hi Brittany, Yes, that would work, as long as it’s instant powder.

      Reply

  83. Michelle @ My Gluten-free Kitchen on September 8, 2013 at 5:28 pm

    I successfully made these gluten-free. They are amazing!! I shared the recipe on my blog here: http://mygluten-freekitchen.com/buckeye-brownies-gluten-free/ with a link back to you. Thanks so much for sharing!

    Reply

  84. Mary on September 20, 2013 at 6:23 pm

    Cannot wait to make these! They sound delish!

    Reply

  85. Stephanie Althoff on October 14, 2013 at 7:54 pm

    These look delicious. I was looking for some brownies to bake for my boyfriend for our anniversary. These would be great because he loves peanut butter. The problem is, I have to ship them because I’m away at college. I’ve had experience shipping regular brownies and they’ve turned out fine, but I never done any with any kind of frosting. How do you think these will do with 2-day shipping?

    Reply

    • Michelle on October 15th, 2013 at 1:13 pm

      Hi Stephanie, I think they will be just fine, especially at this time of year (not too terribly hot). Just be sure to pack the box night and tight, so they won’t move around too much.

      Reply

  86. Jenn | A Learning Wife on November 18, 2013 at 8:27 pm

    Made these tonight and oh my gosh – so rich, but soooo good. *drool* Mine didn’t look as neat as yours once I cut them, but they were yummy! Thanks for the recipe! I will have to blog about these soon!

    Reply

  87. Tom on December 13, 2013 at 9:07 pm

    Best brownies I’ve ever had, thank you for sharing this recipe.

    Reply

  88. Kimberly Hampton on February 9, 2014 at 6:13 pm

    Looks absolutely sinful!

    Reply

  89. Hannah on March 18, 2014 at 8:19 pm

    Brown Eyed Baker,
    I am a HUGE fan of your blog, and just wanted to put a little comment out there. I think these are great, as are all of your desserts. For these, I did a chocolate ganache on top (heavy cream, semi sweet c, chips). I thought it added something nice. Just wanted to share. Keep cooking!:) so I can keep following and making your delicious treats!

    Reply

  90. Lisa on March 28, 2014 at 12:01 am

    Hi there, these brownies look amazing! I am going to try them this weekend. Is there a reason why the instant espresso powder is optional? What does it add if you use it and what are losing if you don’t? Just wondering, I’ve never used any kind of coffee in baking and I personally hate the taste of coffee so I wouldn’t want that to ruin my brownie for me. Thanks!

    Reply

    • Michelle on March 29th, 2014 at 1:23 pm

      Hi Lisa, Coffee and espresso powder are actually fairly common ingredients in recipes using a lot of chocolate. It helps to develop the chocolate flavor (in brownies, like these, it gives them a little “oomph”) and you can’t taste the chocolate at all.

      Reply

  91. Lærke on April 9, 2014 at 6:32 pm

    Hi! This is a really good recipe!
    I just made an attempt to translate it into Danish at my new blog:
    http://min-mad.blogspot.dk/2014/04/peanutbutter-brownie.html#more

    I think i baked my brownie a bit to long. Apart from that, it tasted amazing! :O
    Thank you very much. :)

    Knus og Kolbøtter from Lærke in Denmark.

    Reply

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