Buckeye Brownies are a delicious and indulgent treat that combines the rich flavors of chocolate and peanut butter. This homemade dessert features a fudgy brownie bottom, a creamy peanut butter filling, and a smooth chocolate ganache on top.
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Buckeye candy are a popular chocolate covered peanut butter candy often available at Christmas time.
This Buckeye Brownies recipes takes those same delicious flavors and turns them into a decadent dessert that can be enjoyed anytime of the year.
The base is a thick fudge brownie that is topped with creamy peanut butter. Chocolate ganache enrobes the peanut butter for even more rich, sweet flavor.
If you love the combination of peanut butter and chocolate, you are sure to love these brownies!
Why This Recipe Works
Whether you’re a seasoned baker or new to the kitchen, this recipe is easy to follow and will result in a batch of decadent and mouthwatering brownies that will have everyone coming back for more.
With their irresistible combination of flavors and textures, Buckeye Brownies are sure to be a hit at any gathering or special occasion.
Step-By-Step Instructions
Ingredients
Brownie Layer
- 12 tablespoons unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 tablespoons vegetable oil
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons espresso powder: the expresso powder is optional and won’t make the brownies taste like coffee, it just enhances the chocolate flavor.
Peanut Butter Layer
- 1 cup creamy peanut butter
- 6 tablespoons unsalted butter (at room temperature)
- 1 2/3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Chocolate Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 5 tablespoons heavy cream
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Spray a 9×9-inch pan with cooking spray. For easier removal, you can also line it with parchment paper.
Create!
Combine the butter, sugar, brown sugar, and vegetable oil together in the bowl of an electric mixer fitted with a paddle and beat on medium speed until light and fluffy, about 3 to 5 minutes.
Add the eggs, one at a time, and beat until well combined. Mix in the vanilla extract.
In a small bowl combine the flour, cocoa powder, and espresso powder.
Lower the speed on the mixer and gradually add the flour mixture until just combined.
Press the batter evenly into the prepared pan. Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Let the brownies cool for 10 minutes.
Beat the peanut butter and butter together until smooth on medium speed until combined and smooth.
Lower the speed and add the powdered sugar, vanilla extract, and salt. Mix until combined. The mixture will be thick.
Press evenly onto the warm brownies.
In a microwave safe bowl, combine the chocolate chips and heavy cream and microwave on high for 30 seconds. Stir until smooth. If the chocolate chips are not completely melted, microwave in 10 second increments, mixing after each time, until they melt completely.
Pour over the peanut butter layer.
Present!
Allow the ganache to set completely before cutting and serving.
Tips and Techniques
- The expresso powder is optional and won’t make the brownies taste like coffee. It just enhances the chocolate flavor.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
- Brownies may be frozen for up to 3 months. To freeze, slice into bars and freeze on a baking sheet. Remove the brownies to a freezer bag or airtight container before storing in the freezer.
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Buckeye Brownies
Ingredients
Brownie Layer
- 12 tablespoons unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 tablespoons vegetable oil
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons espresso powder (optional)
Peanut Butter Layer
- 1 cup creamy peanut butter
- 6 tablespoons unsalted butter (at room temperature)
- 1 2/3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Chocolate Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 5 tablespoons heavy cream
Instructions
Brownie Layer
- Preheat oven to 350°F.
- Spray a 9x9-inch pan with cooking spray. For easier removal, you can also line it with parchment paper.
- Combine the butter, sugar, brown sugar, and vegetable oil together in the bowl of an electric mixer fitted with a paddle and beat on medium speed until light and fluffy, about 3 to 5 minutes.12 tablespoons unsalted butter, 1 cup granulated sugar, 1/2 cup brown sugar, 3 tablespoons vegetable oil
- Add the eggs, one at a time, and beat until well combined. Mix in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl combine the flour, cocoa powder, and espresso powder.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons espresso powder
- Lower the speed on the mixer and gradually add the flour mixture until just combined.
- Press the batter evenly into the prepared pan. Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the brownies cool for 10 minutes.
Peanut Butter Layer
- Beat the peanut butter and butter together until smooth on medium speed until combined and smooth.1 cup creamy peanut butter, 6 tablespoons unsalted butter
- Lower the speed and add the powdered sugar, vanilla extract, and salt. Mix until combined. The mixture will be thick.1 2/3 cups powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Press evenly onto the warm brownies.
Chocolate Ganache
- In a microwave safe bowl, combine the chocolate chips and heavy cream and microwave on high for 30 seconds. Stir until smooth. If the chocolate chips are not completely melted, microwave in 10 second increments, mixing after each time, until they melt completely.1 1/2 cups semi-sweet chocolate chips, 5 tablespoons heavy cream
- Pour over the peanut butter layer.
- Allow the ganache to set completely before cutting and serving.
Notes
Tips and Techniques
- The expresso powder is optional and won’t make the brownies taste like coffee, it just enhances the chocolate flavor.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
- Brownies may be frozen for up to 3 months. To freeze, slice into bars and freeze on a baking sheet. Remove the brownies to a freezer bag or airtight container before storing in the freezer.
Nutrition
Sara Welch says
These turned out perfect smooth, creamy and delicious; loved the balance of chocolate and peanut butter!
Kristine says
My first time making buckeye brownies and I’m hooked! These are insanely good (and so pretty!). Thanks for a great recipe!
Naelle says
Drooling! I wouldn’t have thought to add espresso powder, what a great idea!
Kushigalu says
These brownies were amazingly delicious. Thanks for the recipe.
Justine says
These are so incredibly rich, but oh so worth it.