Buckeye Brownies
User Reviews
4.9
Buckeye Brownies
Description
This recipe makes a layered dessert featuring a fudgy cocoa brownie base baked at 350°F. The brownie batter combines melted butter with cocoa and sugar, then incorporates eggs and vanilla before being thickened with dry ingredients. After baking and cooling, it is topped with a peanut butter fudge layer made by melting peanut butter and butter, then stirring in powdered sugar and vanilla until thick but moldable.
The final touch is a chocolate ganache made from semisweet chocolate chips and butter, poured on top to set a glossy and rich chocolate finish. The result is a sweet, dense brownie with contrasting creamy peanut butter and silky chocolate topping, reflecting the classic Buckeye candy flavors.
This dessert can be stored in an airtight container at room temperature for about five days. The recipe offers an option to adjust salt levels depending on butter usage. Removing water from the original batter was found to improve texture. The baked brownies should be completely cooled before applying the peanut butter layer to ensure firmness and neat layering.
Ingredients
- 12 Tablespoons butter cut into Tablespoon-sized pieces, salted
- ¾ cup cocoa powder natural
- 1 ⅔ cup granulated sugar
- 2 egg lightly beaten, plus 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Fudge
- 2 cups peanut butter creamy
- ½ cup butter chopped into about 8 pieces, salted
- 1 teaspoon vanilla extract
- 2 ¼ cups powdered sugar
- 1 Tablespoon milk if needed
Chocolate Ganache
- 1 ½ cups semisweet chocolate chips
- 6 Tablespoons butter cut into pieces, salted
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).
Notes
- If using unsalted butter, increase the salt in the brownie batter to ½ teaspoon and add ¼ teaspoon salt to the peanut butter layer.
- Allow the baked brownies to cool completely before adding the peanut butter fudge to prevent melting and mixing.
- The water originally used in the recipe is unnecessary and has been removed for better texture.
- Store finished brownies airtight at room temperature for up to five days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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