Buckeye Brownies
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4.9
99 reviews
Excellent
Buckeye Brownies
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Buckeye brownies taste like the classic candy, but better! My recipe is made with a chewy chocolate brownie base layered with peanut butter fudge and a chocolate topping. Recipe includes a how-to video!
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Ingredients
- 12 12 Tablespoons salted butter cut into Tablespoon-sized pieces
- ¾ ¾ cup natural cocoa powder
- 1 ⅔ 1 ⅔ cup granulated sugar
- 2 2 large eggs + 1 large egg yolk lightly beaten
- 1 1 teaspoon vanilla extract
- 1 ⅓ 1 ⅓ cup all-purpose flour
- ½ ½ teaspoon baking powder
- ¼ ¼ teaspoon salt
Peanut Butter Fudge
- 2 2 cups creamy peanut butter
- ½ ½ cup salted butter chopped into about 8 pieces
- 1 1 teaspoon vanilla extract
- 2 ¼ 2 ¼ cups powdered sugar
- 1 1 Tablespoon milk if needed
Chocolate Ganache
- 1 ½ 1 ½ cups semisweet chocolate chips
- 6 6 Tablespoons salted butter cut into pieces
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Instructions
- Preheat oven to 350F (177C) and lightly grease/spray a 13x9 pan (or line with parchment paper).
- In a large, microwave-safe bowl, heat butter in microwave until melted.
- Stir in cocoa powder and sugar until well combined.
- Add eggs, egg yolk, and vanilla extract and stir until well combined.
- In a separate, medium-sized bowl, combine flour, baking powder and salt.
- Gradually add to butter mixture until completely combined.
- Spread batter evenly into prepared pan and bake on 350F (177C) for 25 minutes. Allow to cool completely before covering with peanut butter fudge.
Peanut Butter Layer
- Combine peanut butter and butter in large heat proof bowl and microwave at 15-second increments (stirring between each) until butter is completely melted and mixture is smooth.
- Stir in vanilla extract.
- Gradually stir in powdered sugar until completely combined. If mixture is too stiff, add milk.
- Mixture should be fudgy enough that you can mold pieces into a ball, but not too stiff that you won't be able to spread it over the brownies (feel free to add additional milk, 1 teaspoon at a time, if mixture is too stiff, or more powdered sugar, 1 Tablespoon at a time if mixture is too soft).
- Drop by heaping spoonfuls over the cooled brownies and use a knife to gently spread until the brownies are evenly covered with a thick layer.
Chocolate Topping
- Prepare chocolate topping by combining chocolate chips and remaining butter in a medium heat-proof bowl and microwaving at 15-second increments (stirring well between) until completely melted.
- Evenly pour chocolate over fudge and spread with a knife or offset spatula until smooth.
- Allow chocolate to set before slicing and serving (30-60 minutes).
Equipments used:
Notes
- If you do not have salted butter, simply use unsalted butter and increase the salt in the brownies to ½ teaspoon and add ¼ teaspoon of salt to the peanut butter layer.
- I originally used a Tablespoon of water in the brownie recipe and you'll see this reflected in the video. I've tested the recipe and no longer feel it's necessary, so have removed it from the recipe.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information
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Serving
1brownie
Calories
428kcal
(21%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
246mg
(10%)
Potassium
207mg
(6%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
427IU
(9%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 428kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 246mg | 10% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
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