Best Buckeye Brownies

Three stacked chocolate placed on a counter, with additional brownies in the background.

Decadent Buckeye brownies are made with a homemade brownie layer, peanut butter, and chocolate ganache layers. If you love buckeye balls as much as I do, you're going to want to make this brownie version of the original candy!

Prep Time 20

Cook Time 30

Cooling time 1

Total Time 1 50

Servings brownies

Calories 475kcal

Author Sherri Hagymas

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 9x13” 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

Store any leftover brownies in an airtight container in the fridge for up to two days.

Use all granulated sugar or all brown sugar in the brownie batter.

Add 1 cup of chocolate chips or mini chocolate chips to the brownie batter before baking.

Use a “natural” or “dutch process” cocoa for this recipe.

Use crunchy peanut butter if you like. Just make sure to use a regular peanut butter, not an all natural peanut butter that is typically thinner.

I like to use a quality semi-sweet chocolate chips like Ghirardelli for the chocolate frosting layer but feel free to use your favorite.

Swap the coconut oil for regular vegetable or canola oil for a nice shine.

Let eggs sit at room temperature for about 30 minutes before using.

Make sure to measure the flour using the spoon and level method or a food scale so the brownies aren't too dry and dense.

Nutritional value based on 20 brownies cut evenly. Larger slices will have more calories.

Nutrition