Description
These decadent Buckeye Brownies combine rich, fudgy chocolate brownies with a creamy peanut butter layer and a glossy chocolate ganache topping. Perfect for peanut butter and chocolate lovers, this recipe offers a moist, flavorful treat that’s easy to make and sure to impress.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (optional)
Peanut Butter Layer
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Make the brownies: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper. In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, and mix until well combined. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until fully combined. Stir in the chocolate chips if using. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
- Prepare the peanut butter layer: In a medium bowl, combine the creamy peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until smooth and fully incorporated using a hand mixer or spatula. Once the brownies have cooled, spread this peanut butter mixture evenly over the top, smoothing it out with a spatula. Refrigerate for at least 30 minutes so the layer firms up.
- Make the chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer without boiling. Remove from heat and pour over the semisweet chocolate chips placed in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring over the peanut butter layer on the brownies.
- Finish the brownies: Pour the slightly cooled ganache evenly over the peanut butter layer, covering the entire surface. Return the brownies to the refrigerator and chill for at least 1 hour, or until the ganache has set completely.
- Serve: Remove the brownies from the refrigerator once set. Cut into 16 squares and serve chilled or at room temperature. Enjoy this rich and satisfying peanut butter and chocolate treat!
Notes
- For extra fudginess, do not overbake the brownies; a slightly undercooked center yields the best texture.
- Use creamy peanut butter for a smooth spreadable layer; natural peanut butter may make the layer less firm.
- The chocolate ganache can be made with dark, milk, or semi-sweet chocolate according to preference.
- Store brownies covered in the refrigerator for up to 5 days.
- Bring brownies to room temperature before serving for best flavor.
