Buckeye Brownies

These easy Buckeye Brownies combine fudgy chocolate brownies, creamy peanut butter filling, and a rich chocolate topping for the ultimate peanut butter chocolate dessert. Perfect for parties, holidays, and brownie lovers.

Prep Time15

Cook Time25

Cool Time20

Total Time1

Servings:

Calories: 410kcal

Author: Karin and Ken

Ingredients

¾ cup salted butter
1 ½ cups white granulated sugar
2 large eggs
1 large egg yolk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup cocoa powder
2 cups chocolate chips divided
1 ½ cups peanut butter
1 ½ cups powdered sugar

Instructions

Preheat your oven to 350°F.
Melt your butter and then add it to a large mixing bowl along with the granulated sugar.
Whisk in the eggs and egg yolk. Once the eggs are thoroughly incorporated, whisk in the cocoa powder, baking powder, and flour.
Gently fold in one cup of chocolate chips until they are evenly distributed throughout the brownie batter.
Spread your batter into an 8x8 inch baking dish. Bake your brownies for 25 minutes. Allow brownies to totally cool before adding peanut butter chocolate topping or it will totally melt.
Whisk the peanut butter and powdered sugar together until smooth. Spread the peanut butter mixture over your brownies. Melt remaining chocolate and pour it over the peanut butter mixture. Gently fold the peanut butter and chocolate together.
Chill cooled brownies for 30 minutes before slicing for cleanest slices. Serve.

Notes

Storage: They can stay at room temperature for about two days in an airtight container, but refrigerating them will keep them fresh for up to 5 days.
Freezer: Wrap brownies individually and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Melt the butter first and let it cool slightly: Warm butter mixes easily with the sugar, but if it is too hot it can start cooking the eggs when they are added.
Do not overmix once the flour is added: Stirring too much after adding the dry ingredients can make the brownies tougher instead of soft and chewy.
Fold in the chocolate chips gently: This keeps the chips evenly distributed without overworking the batter.
Use an 8x8 baking dish for thick brownies: A smaller pan gives you taller, richer brownies.
Do not overbake the brownie base: Pull the brownies out when the edges are set and a toothpick inserted into the slightly soft center comes out with a few moist crumbs (but not wet batter) to keep them fudgy after cooling.
Let the brownies cool before adding the peanut butter layer: Spreading the peanut butter mixture on hot brownies can make it melt too much and become messy.
Use creamy peanut butter for the smoothest topping: Creamy peanut butter blends best with powdered sugar and creates that classic buckeye filling texture.
Melt the top chocolate slowly: Heating the chocolate chips in short intervals and stirring well prevents the chocolate from seizing or burning.

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