Buckeye Brownies
Homemade chocolate brownies are topped with a thick layer of peanut butter fudge and a rich chocolate topping before being sliced and served. These buckeye brownies are even more decadent than the classic no-bake candies!
Ingredients
Brownie Layer
- ½ cup unsalted butter melted and slightly cooled (115 grams; 1 stick)
- 1 cup granulated sugar (200 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened cocoa powder (45 grams)
- ½ cup all-purpose flour spooned & leveled (65 grams)
- ¼ teaspoon salt
Peanut Butter Fudge Layer
- 1 cup creamy peanut butter (250 grams; Jif or Skippy is best, avoid natural pb)
- 5 tablespoons unsalted butter sliced into pieces (70 grams)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar (180 grams)
Chocolate Topping
- ½ cup semi sweet chocolate chips (90 grams)
- 3 tablespoons unsalted butter sliced into 3 to 4 pieces (43 grams)
Instructions
- To make the brownie layer: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with foil or parchment paper, making sure to leave some overhang for easy removal. Spray the foil/parchment paper well with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined, then whisk in the eggs and vanilla extract.
- Sift in the cocoa powder, flour, and salt and continue whisking until just combined, stopping to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared baking pan and spread it around into one even layer.
- Bake for 23 to 28 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan on a wire cooling rack.
- To make the peanut butter fudge layer: Add the peanut butter and sliced butter to a microwave-safe bowl and microwave in 30 second increments until melted and smooth.
- Stir in the vanilla extract and salt. Add the powdered sugar in three additions, ½ cup (60 grams) at a time, making sure to mix well after each addition. The mixture will be really thick when you add the last ½ cup, if needed work it together with your hands until you no longer see any streaks or lumps of powdered sugar.
- Scoop large spoonfuls of the peanut butter mixture from the bowl, gently flatten it out with your hands, and place it on top of the brownies, making sure to fill in as many gaps as you can. Once all of the peanut butter mixture is on top of the brownies, use an angled spatula or the back of a spoon to smooth it out into one even layer.
- To make the chocolate topping: Add the chocolate chips and sliced butter to a microwave-safe dish.
- Microwave in 30 second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth.
- Pour the melted chocolate on top of the peanut butter layer and use an angled spatula or the back of a spoon to smooth it out into one even layer.
- Refrigerate for 45 minutes to 1 hour or until the chocolate layer has hardened.
- Lift the brownies out of the pan using the overhang from the foil/parchment paper, slice into bars, and enjoy.
Video
Notes
Storage Instructions: Brownies may be stored in an airtight container at room temperature or in the fridge for up to 5 days.
Storage Instructions: Brownies will freeze well for up to 3 months, thaw overnight in the fridge.