Buckeye Brownies
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These Buckeye Brownies are soft and chewy brownies topped with peanut butter frosting and a layer of chocolate ganache. Everything about this classic flavor combination comes together perfectly,
Just look at how amazing these turn out! And if you think they look good, wait until you get a taste. It’s fun to note that as good as these brownies look, the recipe is really very simple.
Ingredients for Buckeye Brownies
See the recipe card at the bottom of the post for all ingredients and quantities.
- Granulated Sugar
- Butter – I use salted butter for this recipe.
- Unsweetened Cocoa Powder – Use your favorite cocoa powder. Mine is Hershey’s.
- Vanilla Extract – Store-bought vanilla extract or homemade vanilla extract will work.
- Eggs – Large eggs are always recommended in my recipes unless another size is specified.
- Flour – All-purpose flour is recommended.
- Salt – You can omit or reduce the amount of this if you’re using salted butter.
- Creamy Peanut Butter – Jif Peanut Butter is my absolute favorite.
- Powdered Sugar – This helps sweeten and thicken the peanut butter frosting.
- Milk or Heavy Cream – The cream is thicker and gives the frosting more body instead of thinning it out. If you need it more spreadable, milk works best.
- Semi-Sweet Chocolate Chips – You don’t want to use chocolate that is too sweet here, because you need that slight contrast.
Substitutions and Variations
- You can substitute the homemade brownie recipe for your favorite box brownie mix or a doctored brownie mix – check out my post on How to Make Box Brownies Better.
- You can double the peanut butter frosting for an extra thick peanut butter layer.
- You can add 1/4 cup to 1/2 cup creamy peanut butter to the chocolate ganache for an extra peanut butter chocolate flavor.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Buckeye Brownies
Start by preheating your oven and spraying the pan with non-stick cooking spray. Preheating ensures that the brownies will bake evenly and not be overbaked on the outside by the time they finish in the center.
Step 1 – Combine the sugar, melted butter, cocoa powder, and vanilla in a large mixing bowl.
Step 2 – Add the eggs and combine thoroughly.
Step 3 – Then add the flour and salt, but stir until just combined. Do not overbeat this once the flour is in the mixture.
Step 4 – Spread the brownie mixture in the pan and then bake. Cool completely. While the brownies are cooling, you can mix the peanut butter layer and the frosting.
Step 5 – To make the peanut butter frosting layer, you really just combine all the ingredients and beat it until it is light and fluffy. So easy!
Step 6 – Spread the peanut butter frosting evenly to the edges of the cooled brownie.
Step 7 – Make the chocolate frosting layer by melting the chocolate and butter in the microwave, letting it cool some. Stir until the butter is incorporated and the chocolate is smooth.
Step 8 – Stir in the heavy cream until smooth and creamy.
Step 9 – Spread the ganache evenly on the top of the peanut butter frosting.
Step 10 – Let the chocolate set up before serving.
Tips for Perfection
- Be sure to completely cool the cake before adding the peanut butter layer to prevent the peanut butter itself from melting.
- Make sure that the chocolate topping is thin enough to spread easily. If the topping is too thick it can lift up the peanut butter layer. You can thin the topping by adding more milk to it.
- To ensure cleaner cuts, make sure that the brownies are first chilled and then sliced with a sharp knife.
- Overbeating your brownies will make them tough and unpleasant. Once you add the flour and salt, stir until just combined. The batter does not need to be smooth.
Recipe FAQs
This term refers to a nut from the buckeye tree. The original buckeye candy which is a peanut butter ball dipped in chocolate looks visually similar to the nut. Variations of the candy like this brownie look nothing like the nut but still carry the name which has become synonymous with the classic flavor combination of peanut butter and chocolate in certain areas of the country.
When a toothpick inserted in the center comes out nearly clean — it may have a few crumbs on it and that is okay.
Yes. You have two options. You can use a gluten-free brownie mix for the bottom layer, or you can substitute the flour with your favorite one-for-one all-purpose gluten-free flour mix.
An angled spatula is the secret and makes all the difference. In addition, you should make sure that the brownies are completely cooled before you add the peanut butter layer so that it doesn’t melt or pull up the outer layer of the brownie as you spread it.
More Great Buckeye Recipes
Buckeye Brownies
Ingredients
Brownie
- 2 cups granulated sugar
- 1 cup salted butter melted
- ¾ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup flour
- ½ teaspoon salt
Peanut Butter Frosting
- ½ cup butter softened
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk or heavy cream
Chocolate Topping
- 2 cups semi-sweet chocolate chips
- ½ cup butter sliced into 1 tablespoon pieces
- 1 tablespoon heavy cream
Instructions
Brownies
- Preheat oven to 350 degrees F or 325 degrees F for a dark, nonstick pan. Grease the bottom of a 9×13-inch baking pan.
- In the bowl of a stand mixer or using a large mixing bowl with a hand mixer, add the sugar, melted butter, cocoa powder, and vanilla. Beat on medium speed until combined.
- Add the eggs and beat until fully incorporated.
- Add in flour and salt. Mix on low until just combined.
- Spread the brownie batter evenly in the prepared pan using an angled spatula. Place in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center of the brownie comes out clean or moist crumbs. Cool completely.
Peanut Butter Frosting
- In a medium bowl, add the butter, peanut butter, powdered sugar, and milk. Beat with a hand mixer on low speed until most of the powdered sugar is combined. Scrape down the sides of the bowl and turn mixer up to medium speed and beat for an additional minute until creamy and fluffy.
- Add dollops of frostingon top of the cooled brownies. Using an angled spatula, spread filling evenly over brownies.
- Place in the fridge and chill until the frosting is firm.
Chocolate Topping
- In a medium microwavable bowl, add the chocolate chips and sliced butter. Microwave uncovered on high for 30 seconds and then stir. Continue microwaving in 30-second intervals and stirring afterward until the chocolate chips are completely melted and creamy. If the chocolate seems too buttery at first, keep stirring until it’s smooth and well combined. Let the chocolate cool for 5 to 10 minutes. Add the 1 tablespoon of heavy cream to the chocolate and stir until combined. It should be a spreadable consistency. You can add more heavy cream a tablespoon at a time to thin it out to a pourable consistency if you would prefer.
- Spread the chocolate topping on top of the chilled frosting using an angled spatula.
- Cover with plastic wrap and place in the fridge for 30 to 45 minutes until the chocolate is set.
- Slice into 12 brownies and serve.
- Store in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 1 week.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
