Buckeye Brownies
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.
Servings: 12 servings
Calories: 688kcal
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
Serving: 1serving | Calories: 688kcal | Carbohydrates: 70g | Protein: 10g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 138mg | Potassium: 383mg | Fiber: 5g | Sugar: 53g | Vitamin A: 668IU | Vitamin C: 0.04mg | Calcium: 54mg | Iron: 3mg