Easy Buckeye Brownies Recipe (Chocolate Peanut Butter)
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Buckeye Brownies combine the sweet flavors of chocolate and peanut butter into one decadent dessert! Each layer comes together easily and there are no fancy or complicated ingredients. Just simple, delicious flavors for a show-stopping treat — you won’t be able to eat just one!
Buckeye Brownies
What’s better than a pan of fudgy brownies? Ones that are topped with peanut butter frosting and silky ganache, of course!
This easy buckeye brownies recipe is ready in just over an hour, giving you a total of 24 squares — perfect for dessert tables, bake sales, and holiday gifts!
Because chocolate and peanut butter go hand in hand, I have no shortage of dessert options featuring this delicious duo.
From cake and pie to crockpot candy and ice cream, you’re bound to find something you love!
Ingredient Notes and Substitutions
- Unsweetened Cocoa Powder – We’re making the brownie layer from scratch, so use a high-quality unsweetened cocoa.
There will be plenty of sweetness from the sugar in the recipe, plus the peanut butter and ganache layers. - All-purpose Flour – Tried and true and always in the pantry!
You can also substitute self-rising flour, but omit the baking soda and add an extra ¼ teaspoon of salt. - Unsalted Butter – Divide this into two parts — some for the brownie batter, then the rest for the PB filling (which is basically frosting).
Using unsalted sticks gives you more control over the amount of salt in the peanut butter chocolate brownie recipe as each brand contains a different amount.
However, simply omit the added salt if you need to use salted butter. - Chocolate Chips – Use milk chocolate for the brownies, then your choice for the ganache. I typically use semi-sweet for a more balanced flavor.
- Peanut Butter – You have more options here! Creamy peanut butter plays well with the smooth ganache, or use crunchy for extra texture.
Tips for Making the Best Buckeye Brownies
- Prevent layers from sliding apart.
If your kitchen is particularly warm, you may want to pop the pan of buckeye brownies in the fridge after adding the peanut butter filling.
This will also help them firm up a bit and better handle the heat from the chocolate ganache.
- Create the silkiest ganache — in the microwave!
Place chocolate chips and butter in a microwave-safe bowl, then heat in 15-second intervals until melted.
Be sure to stir between intervals so everything melts evenly.
Once there are just a few tiny pieces of chocolate left, stop microwaving. Instead, continue stirring and allow the residual heat to smooth them out.
Finally, mix in the heavy cream to finish it off — you’ll get the best results if it’s room temperature. If you prefer a glossy finish, swap the butter with oil!
- Get creative with flavor variations.
Include chile powder (pure ground chile peppers) in the brownie batter for a little spice, or mix in up to a cup of chopped nuts for some crunch.
For an extra decadent buckeye brownie, sprinkle a handful of chocolate chips over the brownie batter before it goes into the oven.
Storing Buckeye Brownie Leftovers
Cover the pan tightly with plastic wrap or transfer squares to an airtight container. Store in the refrigerator for up to a week.
To reheat, place a buckeye brownie in a heat-proof bowl and air fry for 2 to 3 minutes at 300°F.
You can also use the microwave, but heat at reduced power so the peanut butter filling doesn’t ooze out.
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Parchment Paper – Makes it easier to lift out the buckeye brownie slab for slicing.
- Microwave-Safe Bowl – Use this to melt the butter, then continue the peanut butter chocolate brownie recipe using the same bowl! Wash it out to use for the chocolate ganache as well.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
- Stand mixer or large mixing bowl with hand mixer for making the filling.
Peanut Butter Chocolate Brownie Recipe FAQ
The name comes from the popular Buckeye candies — peanut butter fudge partially dipped in chocolate, leaving a circle of the fudge visible and resembling an eye.
While there’s no fudge involved, this buckeye brownies recipe does combine the two flavors into one delicious dessert!
You sure can! Experiment with different types like extra fudgey or dark chocolate to see which you like best.
Pay close attention to the baking directions – you’ll still need to make this buckeye brownies recipe in a 9×13 pan, which means you may need to double the box mix for a thicker brownie base.
First, identify what went wrong to determine the best fix!
Is it crumbly? This means water or condensation got into the chocolate mixture, causing it to seize. Warm 1-2 tablespoons of heavy cream until it begins to steam, then whisk it into the mixture until it’s smooth again.
Is it separated or oily? Heat the mixture in the microwave again and whisk vigorously until combined and smooth. You can also place the bowl over a pot of simmering water, whisking constantly as it heats — just don’t let any water droplets get into the bowl!
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Brownie Recipes
Easy Buckeye Brownies Recipe (Chocolate Peanut Butter)
Ingredients
For the Brownies:
- 1 cup 2 sticks unsalted butter, cut into pieces
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk chocolate chips
For the Peanut Butter Filling:
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup creamy peanut butter
- 1 tablespoon pure vanilla extract
- 2 1/4 cups powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons milk, or cream
For the Chocolate Ganache:
- 1 1/2 cups chocolate chips
- 2 tablespoons butter, or oil for a shiny texture
- 1 tablespoon heavy cream
Instructions
For the Brownies:
- Prepare: Set your oven to 350°F. Spray the inside of your 9×13-baking pan and line it with parchment paper, this helps the parchment stick to the pan and not slide all over. Optionally, you can also spray the parchment paper with non-stick spray for easy removal after baking.
- Mix the brownie batter: Place the butter in a large microwave-safe mixing bowl, melt completely. Add the sugar, cocoa, vanilla, and eggs. Whisk to combine well.
- Incorporate the dry ingredients: Add the flour, baking powder, and salt to the bowl and whisk until completely combined, but do not over mix. Fold in the milk chocolate chips.
- Bake the brownies: Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.If it is wet, it is not done. If it is dry, it will not be moist and fudgy.
- Cool the brownies: Let the brownies cool completely in the pan. Meanwhile prepare the peanut butter filling.
For the Peanut Butter Filling:
- Prepare the filling: In a medium mixing bowl, beat together softened butter, creamy peanut butter, vanilla extract, powdered sugar, salt, and milk until smooth and creamy.
- Spread the filling: Once the brownies are cool, spread the peanut butter mixture evenly over the top, creating a smooth layer.
For the Chocolate Ganache:
- Create the ganache: In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 15-second intervals, stirring in between, until the mixture is melted and smooth. Add heavy cream and mix until well incorporated.
- Pour and spread the ganache: Pour the chocolate ganache over the peanut butter layer, spreading it evenly with a spatula.
Set and Serve:
- Chill the brownies: Place the brownies in the fridge to allow the chocolate ganache to set for 30 minutes to an hour.
- Slice and enjoy: Once set, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and slice into squares.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2023
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Can you use half and half for the ganache?
Hi Sally!
Yes you can, let us know how it turns out!
TSRI Team Member,
Devlyn
the perfect amount of peanut butter and chocolate!!