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.
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.
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 :)
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
Ingredients
For the Brownies:
- ⅓ cup (28.67 g) Dutch-processed cocoa
- 1½ teaspoons (1.5 teaspoons) instant espresso, optional
- ½ cup (125 ml) plus 2 Tablespoons boiling water
- 2 ounces (56.7 g) unsweetened chocolate, finely chopped
- 4 tablespoons 2 ounces unsalted butter, melted
- ½ cup (109 ml) plus 2 Tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (500 g) granulated sugar
- 1¾ cups (218.75 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) salt
For the Peanut Butter Filling:
- ¾ cup (193.5 g) creamy peanut butter
- ½ cup (113.5 g) unsalted butter
- Pinch salt
- 2¼ cups (270 g) powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
For the Chocolate-Peanut Butter Glaze:
- 1½ cups (270 g) milk chocolate chips
- ⅓ cup (86 g) creamy peanut butter
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
What do you think about making in individual baking cups for cookie tray and because of covid
I❤️ These. But wish they looked as nice as yours. The peanutbutter layer was very difficult to spread. The glaze was not something to be poured. Are you sure you didnt add heavy cream to the top layer. Like I said everybody loves these even if they look messy
These were pretty good for a no yeast cinnamon roll. I did 1/4 batch to be sure I would like the recipe. My kids and I made “baby” size rolls and they baked them in their mini toaster ovens. The rolls have great texture and flavor. They need absolutely no icing! My kids are them with no topping. I have always made overnight cinnamon rolls but with three kids and a husband now, traditional rolls take WAY TOO LONG to make. I will be making these again for my daughters 6th birthday breakfast at her request! Yum!
Made these again for our family’s Christ-giving this last Saturday…always a hit!
I made these before a few years ago from your recipe. My husband has been asking for them again. I just went out and got the ingredients to surprise him tonight! Wonderful recipe!
This looks so good and I made it but not sure what happened to the peanut butter filling. It wasn’t stiff or thick like the picture. It came out like a runny icing and didn’t get hard or high like in the picture and I followed the recipe as written. Any suggestions for next time? Thanks.
Hi Judy, Did you use natural peanut butter by any chance? If so, that could be the culprit as its much runnier than your standard Jif or Skippy.
Michelle, these are the Best….so delicious and everyone wanted more and the recipe. Thank you for your delicious recipes! I enjoy so many of them, I’m from PA also….Gettysburg and lots of Amish recipes there. Presently living in NM. We don’t have the delicious baked goods here like back east. Can’t wait to make them again. If I get pressed for time can I use boxed brownie mix?
Judy
I’m good cared to try! Is the 2 1/2 cups sugar a typo? Seems like a high ratio!!!! Tell me!!!!
Perfect! I’ve made these several times, and I (and my hubby) LOVE the peanut butter filling and glaze on top. When I’m short on time, I’ve made this using two boxes of brownie mix (I like the higher brownie layer) ~ works like a dream! Thank you!!!
For a girl born and raised in Ohio to a lady living in PA…. THIS IS OUTSTANDING! I made them for my boyfriend’s work because I did not have time or energy to make (MORE) buckeyes. These were gone in MINUTES (ok, maybe 59 minutes). I cut them super tiny, bite size so visually they sucked… BUT WHO CARES!!
Will all natural peanut butter work in this recipe?
Hi Meggie, I don’t recommend all natural due to the fact that it’s much more oily and can cause texture issues.
I love these brownies! Everywhere I take them people wanna know the recipe. This isn’t the only recipe I’ve made from your blog, I have not been disappointed.
Is the non stick spray with the flour okay for this?
Hi Carolyn, Sure, I don’t see why not!
Making these for my best friend and her family this weekend….can’t wait! And of course your crock pot ribs….ridiculous!!! Happy Labor Day Weekend!
So Michelle….I was definitely told that I needed to go to church yesterday to ask for forgiveness because these brownies are sinful! Thank you so much for sharing your gift with us and have a blessed day!
I have made this recipe several times, and it has become my go to. I love it. Today i tried a normal batch for me, and then made a half batch low carb, switching to splenda and almond meal for my mom. Even those were good. i couldnt get a good bake time using a mini muffin pan tho, any suggestions? (For the normal batch). I tried halving the time but they came out a little under.. Thanks for all the amazing recipes.