Indulge in the ultimate chocolate-peanut butter treat with these decadent Buckeye Brownies. A rich fudgy brownie base is topped with a creamy peanut butter filling and finished with a silky smooth chocolate ganache. Each bite delivers the perfect balance of chewy, creamy, and melt-in-your-mouth chocolate goodness—making them an irresistible dessert for any occasion.
Buckeye Brownies Recipe Ingredients
- 1 batch homemade fudgy brownies – or brownie mix with ingredients used to make a 13″x9″ pans worth (Ghiradelli is my favorite brownie mix).
Buckeye Filling
- 3 1/2 cups powdered sugar
- 2 cups peanut butter
- 1 cup unsalted butter – softened to room temperature
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 3/4 cups semi sweet chcoolate chips
- 1 1/2 cups heavy cream
Equipment
- 13″x9″ glass baking pan
- Kitchen Aid stand mixer
- small offset spatula
Buckeye Brownies Recipe Instructions
Brownies
- Make the brownies according to package directions for a 9×13 pan, or make a batch of my homemade brownies.
Buckeye Filling
- In the bowl of an electric mixer, cream the butter and peanut butter until smooth. Add the powdered sugar and vanilla. Beat until smooth.
- Spoon the peanut butter mixture over the cooled brownies, smoothing the PB mixture into an even layer. Next, make the ganache.
Chocolate Topping
- Place the chocolate chips in a medium sized heat proof bowl.
- In a small saucepan heat the heavy cream until just barely simmering. Remove from heat and pour over the chocolate chips. Let sit for 3 minutes.
- Begin whisking the chocolate and cream (starting in the middle, working your way out) until smooth. Let the chocolate sit for 10 minutes to cool slightly.
- Pour the chocolate ganache over the peanut butter layer and smooth into an even layer.
- Place brownies in the fridge to let set. Remove from fridge and cut into squares.
- These brownies are delicious at room temperature, but can be sort of messy to eat because of the soft PB filling and chocolate ganache. I like to store mine in the fridge. Will last in the fridge, covered, for 1 week.
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