Buckeye Brownies
User Reviews
4.7
Buckeye Brownies
Description
This recipe uses a boxed brownie mix prepared according to package instructions as the base, baked in a greased 13x9-inch pan and cooled completely. The filling is a whipped mixture of softened butter, creamy peanut butter, powdered sugar, and milk, beaten until smooth and creamy, then spread evenly over the cooled brownie layer.
The topping layer consists of melting semi-sweet chocolate chips combined with butter until smooth, cooled slightly, then spread over the peanut butter filling. The assembled brownies are refrigerated until the topping sets, making them easier to cut into neat squares.
Buckeye Brownies are named presumably for their resemblance to the buckeye candy and offer a combination of chocolate and peanut butter flavors with varying textures: fudgy brownie, creamy peanut butter, and firm chocolate topping.
For convenience, lining the pan with foil and greasing only the bottom helps with easier removal and cutting. The brownies benefit from chilling before slicing to ensure clean bars that hold their shape. Leaving them at room temperature briefly before serving enhances texture.
Ingredients
Brownie Base:
- 1 (1 lb 6.5 oz) box brownie mix Betty Crocker® Original Supreme
- water vegetable oil and eggs called for on brownie mix box
Filling:
- 1/2 /2 cup butter softened
- 3/4 /4 cup peanut butter not natural peanut butter, creamy
- 2 cups powdered sugar
- 2 teaspoons milk
Topping:
- 1 cup chocolate chips semi-sweet
- 1/4 /4 cup butter
Instructions
- Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)
- In a large bowl, make brownie mix according to the package directions. Spread brownie batter in an even layer in the pan. Bake according to package directions. Cool completely, about 1 hour. You can speed this up by cooling in the refrigerator.
- In medium bowl, beat filling ingredients with a hand mixer on medium speed until smooth. Spread mixture evenly over brownie layer.
- In small microwave-safe bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir melted chocolate until smooth. Cool 10 minutes; spread over peanut butter mixture. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes to let the brownies come to room temperature before serving. This allows the chocolate on top to soften a little). Store leftovers in an airtight container.
Notes
- Line the baking pan with foil and grease the bottom to make removal and cutting easier.
- Cool brownies completely before adding the peanut butter filling to prevent melting.
- Chill the assembled brownies for at least 30 minutes to set the chocolate topping firmly before slicing.
- Remove brownies from the refrigerator 15 minutes before serving to soften slightly for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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