Buckeye Brownies

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Fudgy homemade brownies are topped with a rich layer of creamy peanut butter filling and yes, another layer of chocolate. Everyone loves buckeye brownies!

Prep Time30

Cook Time25

Chilling Time2 30

Total Time3 25

Course: Cookies & Bars

Cuisine: American

Servings: large brownies

Author: Rachel Gurk

Ingredients

Brownie Layer

1 cup unsalted butter (2 sticks)
⅔ cup unsweetened cocoa powder (I prefer Ghirardelli)
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour (lightly spooned into measuring cup)
½ teaspoon kosher salt
½ teaspoon baking powder

Peanut Butter Layer

½ cup unsalted butter (1 stick)
2 cups smooth peanut butter (not natural peanut butter)
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
3 ½ cups powdered sugar (lightly spooned into measuring cup)

Chocolate Layer

12 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter

Instructions

Brownies:

Preheat oven to 350℉. Lightly spray a 9 x 13 inch pan with nonstick spray, line the pan with parchment paper, and lightly spray it again. This will prevent the brownie layer from sticking when chilling. Because the brownies are more fudgy than cake-like, they can be stickier.
In a large microwave-safe bowl, melt 1 cup butter. Mix in cocoa powder and granulated sugar until well combined.
1 cup unsalted butter, ⅔ cup unsweetened cocoa powder, 2 cups granulated sugar
Add eggs and 2 teaspoons vanilla, and mix until shiny and glossy. Set aside.
4 large eggs, room temperature, 2 teaspoons pure vanilla extract
Whisk together flour, ½ teaspoon salt, and baking powder in a separate mixing bowl; add to the egg mixture, mixing until just combined. Spread into the prepared pan.
1 cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking powder
Bake for 25 minutes. Cool completely before moving on to the peanut butter layer.

Peanut Butter Layer:

In a microwave-safe bowl, melt ½ cup butter. Add peanut butter, ½ teaspoon salt, 1 teaspoon vanilla, and powdered sugar; mix until smooth..
½ cup unsalted butter, 2 cups smooth peanut butter, ½ teaspoon kosher salt, 1 teaspoon pure vanilla extract, 3 ½ cups powdered sugar
Sprinkle the peanut butter mixture on top of the brownie layer and press into place using your hands. Set aside.

Chocolate Layer:

Place semi-sweet morsels and 6 tablespoons butter into a microwave-safe bowl. Heat for 20-second intervals, stirring thoroughly after each interval, until completely melted. Don't overheat the chocolate.
12 ounces semi-sweet chocolate chips, 6 tablespoons unsalted butter
Spread chocolate over the peanut butter layer evenly using an offset spatula. I find it works best to spoon part of the topping on and spreading it as far as it would go, then adding more to fill the next area. It may seem like you don't have enough but it will be plenty for a thin layer covering the top of the brownies.
Chill until the top layer is set, about 30 minutes (chocolate will turn dull and lose the shiny appearance). The chocolate topping is firmer and more substantial than a ganache.
Cut brownies into squares. To help prevent the top layer from cracking after chilling, I use a sharp knife to score the hardened layer; then cut through the other layers using the score lines as guides.The brownies are very rich and can be cut into bite-sized treats (up to 96) instead of 24 bars.

Notes

Shortcut: Substitute a boxed brownie mix (18.4 oz.) for the brownie layer. I recommend plain brownies without add-ins.
Storage and Freezing: Store brownies in an airtight container, with parchment or waxed paper between layers for up to 4 days or refrigerate for up to 1 week. The brownies can be frozen in a freezer-safe container for up to 3 months. My family enjoys eating the frozen brownies but they can be thawed in the refrigerator overnight before serving.

Nutrition

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