Decadent Buckeye brownies are made with a homemade brownie layer, peanut butter, and chocolate ganache layers. If you love peanut butter and chocolate buckeye balls as much as I do, you’re going to want to make this brownie version of the original candy!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Best Chocolate Peanut Butter Buckeye Brownies
Imagine the goodness of a fudgy brownie combined with the classic flavors of my favorite chocolate and peanut butter candy are turned into one heckuva brownie! I’ve even added a layer of chocolate ganache on top drizzled with even more peanut butter!
I’ve made Buckeye bars with the peanut butter layer on the bottom and topped with chocolate, but adding the brownie layer is a step up. They’re rich, decadent, and dangerously easy to make.
These make great desserts for the holiday season, whether you’re hosting or you need something to bring to a potluck. Once made, it’ll be hard not to devour them all in one sitting, but if you manage to restrain yourself, they’ll keep long enough to have the rest over the next couple of days!
Buckeye Brownie Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts.
For the brownies: You’ll need melted unsalted butter, white sugar, packed light brown sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder (can be natural or Dutch processed), and salt.
The peanut butter layer: Creamy peanut butter, powdered sugar, vanilla, and heavy cream. You can use crunchy peanut butter, but don’t use natural peanut butter for this recipe. It’s too thin and runny.
Chocolate layer: Chocolate chips, coconut oil, heavy cream, light corn syrup. The corn syrup helps to prevent the ganache from hardening, keeping it soft and chewy.
You’ll also need extra melted peanut butter to drizzle on top.
Variations
1. You can use all granulated sugar or all brown sugar in the brownie batter, if preferred.
2. Add a cup of chocolate chips or mini chocolate chips to the batter before baking the brownies. Go a little further and add some mini Reese’s peanut butter cups, whole or chopped onto the ganache layer before it sets.
3. Swap the coconut oil for vegetable oil or canola oil for a nice sheen to the ganache.
4. I use semi-sweet or milk chocolate for this recipe, but if you would rather dark chocolate, go for it!
How to Make Buckeye Brownie Recipe
There are a few moving parts to this recipe because of the layers, but they’re all easy to make with simple ingredients. The extra time to make it from scratch is worth it!
Step 1: Make the brownies. In a large mixing bowl, mix the melted butter and sugars until combined. Then, add in the eggs and vanilla.
Step 2: Stir in the flour, cocoa, and salt. Mix until the flour is just barely incorporated. Do not overmix!
Step 3: Pour the batter into a prepared 9×13-inch pan and bake in a preheated 350°F oven for 28–30 minutes. Allow the brownie to cool before moving on.
Step 4: Make the peanut butter layer. Grab a clean mixing bowl (or use the bowl of a stand mixer with the paddle attachment) and add the peanut butter. A little at a time, add the powdered sugar while mixing on low speed. Once the powdered sugar has been added, blend in the vanilla.
Step 5: Pour in the heavy cream and mix until smooth. Use an offset spatula to spread the creamy peanut butter layer on top of the brownies.
Step 6: Make the chocolate ganache. In a large microwave safe bowl, combine chocolate chips, coconut oil, and heavy cream and heat for 30-second intervals for a total of 1 ½ minutes. Stir until the smooth chocolate is fully melted. Be careful not to overheat or the chocolate will seize and become too thick. Then, add the corn syrup and mix well.
Step 7: Pour the warm chocolate frosting over the peanut butter frosting layer and spread it to the edges. Drizzle melted peanut butter over that and then use a butter knife to make swirls.
Step 8: Let it cool completely and set for at least an hour before slicing. This brownie recipe hits the spot! We love it on its own or with a scoop of vanilla ice cream or whipped cream on top.
Tips for the Perfect Buckeyes
- Measure the flour using the spoon and level method or a food scale so the brownies aren’t too dry and dense.
- Let eggs sit at room temperature for about 30 minutes before using. That way they blend easier into the mixture and help them to bake evenly.
- I like to use quality semi-sweet chocolate chips like Ghirardelli for the chocolate frosting layer, but feel free to use your favorite. I’m a little less picky for the chewy chocolate brownie base!
- If using a 9×9 square pan, you’ll end up with thicker brownies. That’s not necessarily a bad thing. It just depends on the peanut butter-to-chocolate ratio you’re looking for.
- Line the pan with parchment paper and have extra hanging over the sides. You can then use them to lift the brownies out of the pan. Don’t forget the cooking spray.
- To have clean edges when you cut your brownies, use a plastic knife. You can also use a sharp kitchen knife, making sure to wipe the blade clean between each slice.
How to Store Leftovers?
Refrigerate: Keep buckeye brownies in an airtight container in the fridge for up to 2 days.
Freeze: Wrap the batch of brownies whole or freeze the individual pieces. I would flash freeze buckeye brownies until solid and then wrap in plastic wrap, then a layer of foil, and place them in a freezer bag. Keep frozen for up to 2 months. Thaw before eating!
Reheat: I don’t know about you but warm brownies are a must for me. I like to pop them in the microwave for 10 seconds to get that fresh out of the oven feeling.
FAQ’s
Smooth or chunky Jif or Skippy peanut butter is what I would recommend. The all natural peanut butter types tends to separate, is extra oily, and is too thin. It won’t hold up as nicely.
Sure, you can! If you’re short on time and don’t want to make the homemade brownie, go for it. Any favorite brownie mix works in a pinch for the bottom layer.
More Brownie Recipes
Best Buckeye Brownies
Ingredients
For the Brownies
- 1 cup butter melted (2 sticks)
- 1 cup white granulated sugar
- 1 cup light brown sugar packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
For the Peanut Butter Layer
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
For the Chocolate Layer
- 1 ½ cups chocolate chips
- 1 tablespoon coconut oil melted
- ½ cup heavy cream
- 1 tablespoon light corn syrup
- ¼ cup creamy peanut butter
Instructions
For the Brownies
- Preheat the oven to 350° F and line a 9×13” in pan with parchment paper and spray the parchment with nonstick cooking spray also.
- In a large mixing bowl, add the melted butter, white sugar and light brown sugar and stir to combine well. Then add in the the eggs and vanilla extract.1 cup butter, 1 cup white granulated sugar, 1 cup light brown sugar, 4 large eggs, 2 teaspoons vanilla extract
- Next, add in the flour, cocoa, and salt and stir until the flour is just barely incorporated.1 ½ cups all purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon salt
- Pour the batter into the prepared pan and bake for 28-30 minutes or until a toothpick comes out clean. Allow the brownies to cool completely before continuing with next steps.
For the Peanut Butter Layer
- In a separate mixing bowl, add the peanut butter (you can also use the bowl of a stand mixer fitted with the paddle attachment).1 cup creamy peanut butter
- In batches, add in the powdered sugar and mix on low speed until mixed completely. Then add in the vanilla extract and blend in.2 cups powdered sugar, 1 teaspoon vanilla extract
- Next, pour in the heavy cream and mix until it is smooth.⅓ cup heavy cream
- Spread the peanut layer evenly over the cooled brownies.
For the Chocolate Layer
- In a large microwave safe mixing bowl, add the chocolate chips, coconut oil, and heavy cream.1 ½ cups chocolate chips, 1 tablespoon coconut oil, ½ cup heavy cream
- Heat for 1 ½ minutes, stopping every 20-30 seconds to stir the chocolate. Be careful not to overheat or the chocolate will seize and become too thick.
- Once the chocolate has melted, add the light corn syrup and mix well.1 tablespoon light corn syrup
- Heat the peanut butter in a separate microwave safe bowl for 30 seconds so it is pourable.¼ cup creamy peanut butter
- Pour and the warm chocolate frosting over the peanut butter layer of the brownies.
- Then drizzle the melted peanut butter over the frosting. Then use a butter knife to make swirls.
- Allow to cool completely for at least an hour before slicing.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Colin Jeffery
It’s a good recipe if you don’t value your health.