Rich chocolate Buckeye Brownies topped with a homemade peanut butter filling and chocolate ganache. You’ll love how easy and fudgy these brownies are to make!
If you LOVE Buckeyes you will also love these Buckeye Bars. Much like the original, except there is no dunking each individual piece in chocolate.
Chocolate Peanut Butter Brownies
Imagine making your own Reese’s peanut butter cup recipe. Smooth and creamy peanut butter dipped in rich chocolate.
A buckeye brownie is that same flavor on top of a fudgy chocolate brownie. Perfection.
The layers.
- Brownies. I use my homemade brownies as the perfect base for this dessert. You *could* swap out homemade for a boxed mix.
- Peanut Butter Filling. This is the best layer. Soft peanut butter combined with butter, vanilla and powdered sugar to create the perfect texture!
- Ganache. The chocolate ganache is soft enough to sink your teeth into, but not runny that leaves your hands covered in chocolate. You decide whether you prefer dark, milk, or semi-sweet chocolate!
If you love today’s brownies, be sure to try our chocolate peanut butter pie next! Or give our buckeye brownie cookie recipe a try- it’s a copycat Crumbl cookie!
Ingredient Notes
- Peanut Butter- opt for a shelf stable peanut butter, like Skippy or Jif, as they tend to produce the best results.
- Powdered Sugar- used as a sweetener for the peanut butter layer. We love powdered sugar because it sweetens without creating a grainy texture. No graham cracker filling here!
- Vanilla- pure vanilla extract is best. Try our homemade vanilla extract, it’s delicious and cost effective!
- Dark Chocolate & Heavy Whipping Cream- for the ganache on top. A good quality chocolate is best here, semi-sweet and milk chocolate works well too.
How to make Buckeye Brownies
Brownies. Start by making a batch of brownies in a 13×9 baking dish. My fudgy brownie is best, but you could also try my dark chocolate brownies!
PRO TIP: Make sure you line your baking dish with parchment paper before baking. This will allow you to easily lift them out of the pan and slice for serving.
Peanut Butter Filling.
- While your brownies are baking, make your peanut butter filling. Beat ingredients until combined into a soft “dough.”
- Remove brownies from oven and gently drop peanut butter mixture onto top of warm brownies. Use your finger tips to make sure the brownies are completely covered.
For the ganache.
- In a small microwave safe bowl, combine chocolate chips and heavy whipping cream. Heat for one minute and stir until smooth.
- Pour over peanut butter layer and spread evenly.
Chill. Cool completely by refrigerating brownies for 2 hours (or more). Cut into bars while chilled and enjoy!
Storage
Store. These buckeye brownies are best when stored in the refrigerator in an airtight container. Keep covered for up to 5 days.
Freeze. Place brownies in airtight container and freeze for up to 3 months. Thaw in refrigerator overnight.
More Easy Desserts
- Chocolate Peanut Butter Grahams: these easy dipped grahams are a fun treat!
- Chocolate Peanut Butter Biscotti: cookies for breakfast is always a win in my book!
- Peanut Butter Mousse Pie: one of my favorite peanut butter and chocolate desserts on the blog!
- Rice Krispie Treats
- Magic Bars Recipe
- Peanut Butter Blossoms
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Buckeye Brownies Recipe
Ingredients
For the brownies:
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the peanut butter filling:
- ¾ cup unsalted butter melted
- 1 ½ cups creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
For the ganache:
- 1 ½ cups dark chocolate chips
- 6 Tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350 degrees F. Line a 13×9-inch baking dish with parchment paper. Set it aside.
- In a medium sized saucepan, melt butter over medium heat. Once melted, remove the pan from heat and add chocolate chips and granulated sugar. Stir until the chocolate is completely melted.
- Add eggs, one at a time, combining completely after each addition. Add vanilla and stir until blended.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir just until mixed and dry ingredients are no longer visible.
- Pour batter in the prepared baking dish. Bake the brownie layer for 23-25 minutes.
- While brownies are baking, make peanut butter filling. In a mixing bowl, combined melted butter, peanut butter, vanilla, and powdered sugar. Beat until combined.
- Remove brownies from oven when done baking. Gently drop peanut butter filling onto top of warm brownies, using fingertips to make sure brownies are completely covered.
- For the ganache, in a small microwave safe bowl, combine chocolate chips and heavy cream. Heat for one minute. Stir until smooth. Pour over peanut butter layer and spread until evenly distributed.
- Refrigerate brownies for 2 hours (or more). Cut into bars while chilled. Serve and enjoy!!
Notes
- Peanut butter. I find regular creamy peanut butter works better than natural or sugar free.
- Storage. Keep these brownies chilled for best results. Store in airtight container for up to 5 days or freeze for up to 3 months.
Ganache calls for 1 and a half cups of HWC and same for chips. I have soup. No way should the liquid be equal to the chips. I had to send out spouse to get more chips if I want to salvage the icing. I knew better. Should probably be a quarter cup of HWC at most. 😢
Nope, it’s equal parts. Make sure you’re using heavy whipping cream. Stir until smooth and it thickens beautifully!
Made these! Amazing!
Do you have any sugar free dessert recipes for diabetics?
Thank you
Cindyjean9742
Made these today, for a cookout tomorrow. They look great and, yes I licked the spoon!
Haha love. Hope they were a huge hit!
These were delicious!! A perfect combo of chocolate and peanut butter. I halved the recipe and made them in a 9×9 pan for a smaller gathering. Super easy to follow recipe. I will definitely be making these again!
DELICIOUS! Thank you.
I made these to celebrate to first OSU football game of the season. I split the recipe into two 8×8 pans instead of one 13×9. Just delicious and the hit of the party!
These are Nanaimo bars created in Nanaimo BC. You can change the flavour of the middle, but they’re still Nanaimo bars.
These were AMAZING! I am an experienced and frequent baker. This recipe has made it into the permanent lineup. Everyone loved them. I do not like freezing anything, baked goods especially but we had a lot left and my husband said he was freezing them and serving as one of many desserts on Thanksgiving. I was skeptical but honestly have to say wrapping them well and freezing them did not change them at all. I used the brownie recipe and they would be terrific standing alone.
So glad they were a hit!
I’m a OH to AZ transplant as well! Can’t wait to make these GO BUCKS!!!!