Best Buckeye Brownies
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Best Buckeye Brownies
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Decadent Buckeye brownies are made with a homemade brownie layer, peanut butter, and chocolate ganache layers. If you love buckeye balls as much as I do, you're going to want to make this brownie version of the original candy!
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Ingredients
For the Brownies
- 1 cup butter melted (2 sticks)
- 1 cup white granulated sugar
- 1 cup light brown sugar packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
For the Peanut Butter Layer
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
For the Chocolate Layer
- 1 ½ cups chocolate chips
- 1 tablespoon coconut oil melted
- ½ cup heavy cream
- 1 tablespoon light corn syrup
- ¼ cup creamy peanut butter
Instructions
For the Brownies
- Preheat the oven to 350° F and line a 9x13” in pan with parchment paper and spray the parchment with nonstick cooking spray also.
- In a large mixing bowl, add the melted butter, white sugar and light brown sugar and stir to combine well. Then add in the the eggs and vanilla extract.
- Next, add in the flour, cocoa, and salt and stir until the flour is just barely incorporated.
- Pour the batter into the prepared pan and bake for 28-30 minutes or until a toothpick comes out clean. Allow the brownies to cool completely before continuing with next steps.
For the Peanut Butter Layer
- In a separate mixing bowl, add the peanut butter (you can also use the bowl of a stand mixer fitted with the paddle attachment).
- In batches, add in the powdered sugar and mix on low speed until mixed completely. Then add in the vanilla extract and blend in.
- Next, pour in the heavy cream and mix until it is smooth.
- Spread the peanut layer evenly over the cooled brownies.
For the Chocolate Layer
- In a large microwave safe mixing bowl, add the chocolate chips, coconut oil, and heavy cream.
- Heat for 1 ½ minutes, stopping every 20-30 seconds to stir the chocolate. Be careful not to overheat or the chocolate will seize and become too thick.
- Once the chocolate has melted, add the light corn syrup and mix well.
- Heat the peanut butter in a separate microwave safe bowl for 30 seconds so it is pourable.
- Pour and the warm chocolate frosting over the peanut butter layer of the brownies.
- Then drizzle the melted peanut butter over the frosting. Then use a butter knife to make swirls.
- Allow to cool completely for at least an hour before slicing.
Notes
- Store any leftover brownies in an airtight container in the fridge for up to two days.
- Use all granulated sugar or all brown sugar in the brownie batter.
- Add 1 cup of chocolate chips or mini chocolate chips to the brownie batter before baking.
- Use a “natural” or “dutch process” cocoa for this recipe.
- Use crunchy peanut butter if you like. Just make sure to use a regular peanut butter, not an all natural peanut butter that is typically thinner.
- I like to use a quality semi-sweet chocolate chips like Ghirardelli for the chocolate frosting layer but feel free to use your favorite.
- Swap the coconut oil for regular vegetable or canola oil for a nice shine.
- Let eggs sit at room temperature for about 30 minutes before using.
- Make sure to measure the flour using the spoon and level method or a food scale so the brownies aren't too dry and dense.
- Nutritional value based on 20 brownies cut evenly. Larger slices will have more calories.
Nutrition Information
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Serving
1slice
Calories
475kcal
(24%)
Carbohydrates
56g
(19%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
75mg
(25%)
Sodium
290mg
(12%)
Potassium
208mg
(6%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Vitamin A
514IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20brownies
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 475kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 290mg | 12% |
| Potassium | 208mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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