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
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
- 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.
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?
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.
Making these for the treat tray at my husband’s family Christmas. They’re the perfect brownie recipe (no walnuts) for his family because they apparently suffer from nut trauma – that means none of them like desserts with nuts in them… something about their mother using stale nuts in her baking when they were kids. Such tragedy. *sigh* QUESTION: Just wondering Michelle, if you could comment if these would freeze well? I don’t think I’ll need them all and with all the stuff we have going on, don’t know if we’ll be around to finish them off. I was thinking foil, then saran to put in freezer.
Hi Jackie, I have successfully frozen these! I wrap them individually in plastic wrap, then place in a freezer ziploc bag. Enjoy, these are one of my very favorite desserts!
Thank you for your quick reply back in December. Did as you advised and they froze perfect. The recipe was a hit at Christmas. My husband’s family knew what buckeyes were (I didn’t! I thought it was just an American thing *blush*) and they were all over them. What a super delish brownie. With all the holiday craziness behind us, just wanted thank you for your response and thanks for making our family gathering extra yummy!
I made these to take into work. The entire pan was gone within hours. Thanks so much for another great recipe!
I promised my cousin the next time he visited, I would make him a peanut butter and chocolate dessert. Let me tell you, these bad boys did not fail to please. (I did cheat and use a boxed mix for the brownies as I was very short on time.) I only wish you could have seen the look on his face when he saw them. And then the face he made while eating. You would have thought it was Christmas morning.
I guess I know what I’m making for the family Christmas party come December!
Very, very, very, very rich! Mine of course don’t look as pretty as yours! Also, the layers are separating and my brownie layer isn’t as moist as yours looks, anyone else have these issues? I probably over cooked the brownies a bit and that’s why their not as moist. I love peanut butter & brownies and all things gooey chocolatey and rich but even these blew me away, you certainly can’t eat too many of these without getting sick! Lol Thanks!!
I just made these. Delicious! However my brownie base was cakey instead of fudgy as in picture. What should I have done?
There’s look Amazing.
Made these for my husbands birthday this week. Delicious! Thank you!
I made these yesterday for mother’s day and they were amazing! I used Trader joe’s cocoa (not dutch) and they were fine. I used a rocking pizza cutter on them when they were cold out of the fridge and most pieces were cut perfectly… couple the top cracked….oh well i had to sample anyway :) shared w/ family and neighbors. Thanks for another great recipe :) It’s a keeper!
UTTERLY amazing! I made these as a treat for my boyfriend in honor of finishing tax season (he’s a CPA) and we shared them with friends at a dinner party. Some of the best brownies I have EVER eaten. They take a little time but are oh, so, worth it!
Hi! This is a really good recipe!
I just made an attempt to translate it into Danish at my new blog:
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.
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!
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.
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!
Looks absolutely sinful!
Best brownies I’ve ever had, thank you for sharing this recipe.
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!
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?
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.
Cannot wait to make these! They sound delish!
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!
Quick question for you: would instant coffee work instead of instant espresso?
Hi Brittany, Yes, that would work, as long as it’s instant powder.
Shared these with friends that stopped by last night. Got rave reviews! Thanks for sharing the recipe.
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?
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!
Seriously, these are some of the best brownies I’ve ever made! So good! You can’t eat just one!
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!
Hi there, I don’t calculate nutritional information for any recipes.
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.
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!
Hi Niq, Did you use natural peanut butter? If so, that could definitely be the problem (too much oil).
Hi, how do you cut brownies so perfectly? Thanks!
Hi Karen, I actually use a pizza cutter! It cuts through brownies so easily and cleanly!
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!
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!
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?
Hi Brittnee, Unfortunately I don’t have any experience with high altitude baking, but I have compiled some advice from around the web and compiled it here: https://www.browneyedbaker.com/high-altitude-baking/
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!
Aw, that’s awesome! Congratulations to your daughter!
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?
Hi Christy, Yes, that would be okay. Enjoy!
I made these yesterday, and they are DELICIOUS!!! Thank you for another great, indulgent recipe.
Look awesomazing. Will try to convert to gluten free, which is always tricky. Could you use just a 3rd egg instead of 2 yolks?
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.
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. ;)
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!
The hubby and I just love Buckeye desserts. Can’t wait to try these with SunButter!
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!
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!
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!
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!
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!
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!
I made last week and brought to work. I was so proud of myself!!! I have to admit the were fab!!!
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 ??
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).
Made these over the weekend…..not feeling like sharing with others:
WE WANT THEM ALL TO OURSELVES!!!!
I wish I could have been the one who bit in the last pic’s brownie!
there are a ton of recipes for buckeyes… thanks for another one to add to the collection!
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!
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?
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.
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?
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.
Chocolate and peanut butter…no words needed….they were gone in less than 60 seconds…..
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….
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!
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!
These look deadly….in a good way :)
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?!?
OMG! I just made these and they are sinful! Every recipe I have tried from your collection is delicious! Thank you!
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?
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..
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!
Those look totally amazing! I always have baked goods stashed in the freezer for an emetgency!
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.
Hi Sharon, Yes you could use regular cocoa powder in this.
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! ;)
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? ;)
Hi Dana, I don’t have anything like that, but I do take requests :) I will add those bars to my ever-growing list!
Ooh, awesome. I can’t wait! Thanks!!
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!
Oooh! My sister (aka peanut butter fiend) would love this!
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.
As a Midwest girl, I know my way around a buckeye, but these look spectacular, especially without all the dipping!
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)
Love buckeye brownies!! Anything chocolate and peanut butter is alright by me :)
What a delicious treat! I can never say no to anything chocolate/peanut butter. Yum!
Oh yeah, these are the perfect emergency stash!
These look incredible! I love the fact that you’ve used peanut butter in the topping as well as the middle!
Being from Ohio…I LOVE Buckeyes! :) This looks amazing!!
I’ve seen these on Pinterest too! Going to make them for sure!
I don’t think I can bake these because I would eat the entire pan! They look amazing, I love buckeyes.
Oooft, these should be in my freezer! Choc peanut butter is like the Rogers and Astaire of the sweet world…
Oh my! These sound like such a delight!
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!
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.
Oh wow! These brownies are over the top amazing! I love your base – so fudgy and dense! Need to try these!
just wondering if i can put walnuts in these brownies?
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.
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!
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.
Is Dutch-processed cocoa the same as regular cocoa?
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.
I know this is an old comment, but the Hershey’s “Special Dark” processed with alkali is pretty common in grocery stores and works well enough for Dutch processed cocoa. It’s a mix of Dutch-processed and regular, I think.
These look amazing, I love the combination of peanut butter and different kinds of chocolate. They got saved to my recipe file immediately!
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!
Pass the milk. I’m diving in and never looking back!
NICE! And hey, congrats on the engagement! So exciting!
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! :)
Guys they got married a few months ago:)
All I can say is “Pass the milk”. You’ve done it again!
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.
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 :)
Wow, these look delish! On a different note, I made your pizza dough recipe for the Super Bowl last night! Fantastic!
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…
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!!
One of my husbands favorite combos! Thanks for the recipe.
Wow! These look delicious! I must give them a go, I love chocolate and peanut butter!
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!
Simply wonderful!!!!!! Very good!! Bye, Lu
Egads! These would be my kryptonite. Crack for cooks.
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!