Buckeye Brownie Recipe

Buckeye Brownie Recipe is the ultimate crowd-pleaser in my household, a decadent chocolate brownie base layered with creamy peanut butter and topped with shiny chocolate ganache that looks as good as it tastes. The first time I tried these was at a cookie exchange, and one bite had me hooked forever on that perfect sweet and salty combo.

What makes this recipe so special is how simple and foolproof it is. No fancy techniques or weird ingredients, just rich, fudgy layers that come together effortlessly. Whether you’re bringing these to a party, watching the game, or indulging on an ordinary Tuesday, they’re guaranteed to disappear fast. Get ready for friends and family to ask for the recipe on repeat!

Why You’ll Love This Buckeye Brownie Recipe

Listen, I know you’re going to adore these brownies as much as I do.

Here’s why:

• Easy peasy: No fancy skills needed, just layer, spread, and bake. Even my nephew can make these (and he once burned cereal).
• That peanut butter-chocolate magic: The combo is downright addictive. One bite and you’ll understand why my husband hides them in the veggie drawer.
• Crowd-pleaser extraordinaire: I bring these to every potluck and always go home with an empty pan. Last Thanksgiving, my aunt tried to trade her famous pie for the recipe.
• Make-ahead dream: They taste even better the next day! I usually make a double batch because, well… self control isn’t my strong suit.

Seriously, these brownies are like edible happiness. You’ll see.

Ingredients for Buckeye Brownie Recipe

Okay, let’s talk ingredients, and I promise, nothing too fancy here! Just good, simple stuff that comes together like magic. Gather these in groups so you’re not running around the kitchen like I did the first time I made these.

Brownie Base

• 1 cup unsalted butter, melted (and slightly cooled so we don’t scramble those eggs!)
• 2/3 cup unsweetened cocoa powder (I use the good stuff – it makes all the difference)
• 1 cup all-purpose flour (spooned and leveled, please – no packed cups here)
• 2 cups granulated sugar (yes, it’s a lot, but we’re making brownies, not health food)
• 1/2 teaspoon table salt (balances all that sweetness perfectly)
• 4 large eggs, at room temperature (trust me, they incorporate so much better this way)
• 3 tablespoons pure vanilla extract (sounds like a lot, but it’s the secret to that deep flavor)

Peanut Butter Filling

• 1 1/2 cups creamy peanut butter (I’m loyal to Jif, but use your favorite)
• 3/4 cup unsalted butter, melted and cooled (don’t skip the cooling – warm butter makes the filling runny)
• 2 teaspoons pure vanilla extract
• 3 cups powdered sugar, sifted (no lumps allowed in this silky filling!)

Ganache

• 1 package (10 oz) dark chocolate chips (semi-sweet works too if you prefer)
• 1/3 cup heavy cream (this makes the ganache soooo glossy)

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for these brownies! Just grab:

• A trusty 9×13-inch baking pan (this is my workhorse for all bar desserts)
• Parchment paper (the overhang trick makes lifting these beauties out so easy)
• A couple mixing bowls (one for brownie batter, one for peanut butter filling)
• Handheld mixer (or strong arms and a whisk if you’re feeling ambitious)
• Spatula for spreading (an offset one works magic on that peanut butter layer)
• Microwave-safe bowl for ganache (or use a double boiler if you’re fancy)

See? Nothing crazy. Just everyday tools that probably already live in your kitchen.

How to Make Buckeye Brownie Recipe

Alright, let’s get baking! I promise these come together easier than you think. Just follow these steps, and you’ll have perfect buckeye brownies every time.

Step 1: Prepare the Brownie Base

First things first, preheat that oven to 350°F. Line your 9×13-inch pan with parchment paper, leaving some overhang on the sides. This little trick will save you so much hassle later!

Now for the fun part: In a medium bowl, whisk together your melted butter and cocoa powder until it’s completely smooth. No lumps allowed! Add in the flour, sugar, and salt. Don’t worry if it looks thick and crumbly at this point; that’s totally normal.

Next, crack in those room-temperature eggs and add the vanilla. Use your mixer on low speed just until everything comes together into a smooth, glossy batter. Resist the urge to overmix, we want fudgy brownies, not cakey ones!

Spread the batter evenly in your prepared pan. Pop it in the oven for 23-25 minutes. You’ll know they’re done when a toothpick comes out with a few moist crumbs clinging to it. Trust me, you don’t want to overbake these beauties.

Step 2: Make the Peanut Butter Filling

While those brownies bake, let’s whip up that dreamy peanut butter layer. In a clean bowl, beat together the peanut butter, cooled melted butter, and vanilla until it’s completely smooth and creamy.

Now slowly add in that sifted powdered sugar, about a cup at a time, mixing well after each addition. Keep going until you’ve got a thick, spreadable consistency that holds its shape when you scoop it. If it seems too stiff, you can add a teaspoon of milk to loosen it up.

Here’s my pro tip: Drop spoonfuls of this peanut butter goodness all over the hot brownies as soon as they come out of the oven. Then gently spread it into an even layer using an offset spatula or the back of a spoon. The warmth from the brownies helps the peanut butter spread smoothly without tearing the surface.

Step 3: Assemble and Chill

Time for the chocolate finale! Make your ganache by pouring hot cream over the chocolate chips. Let it sit for a minute (patience is hard, I know), then stir until it’s completely smooth and glossy.

Pour this liquid gold over the peanut butter layer and tilt the pan gently to spread it evenly. Now comes the hardest part, pop the whole pan in the fridge for at least 2 hours to set up properly. I know it’s tempting to cut into them early, but trust me, waiting makes all the difference!

When they’re perfectly chilled, use those parchment paper handles to lift the whole slab out onto a cutting board. Slice into squares and try not to eat them all at once. Okay, who am I kidding? Go ahead and enjoy!

Tips for Perfect Buckeye Brownies

After making these brownies more times than I can count (okay fine, I keep track, it’s 37 batches!), I’ve learned all the tricks for absolute perfection:

• Don’t overmix the batter: Stir just until combined; those few flour streaks will disappear. Overmixing makes tough brownies, and nobody wants that.
• Parchment is non-negotiable: That overhang lets you lift the whole slab out cleanly. No more broken corners or stuck-on bits!
• Chill thoroughly: I know it’s hard to wait, but those 2 hours let the layers set properly. Otherwise, you’ll have peanut butter fingerprints in your ganache (ask me how I know).
• Room temp eggs matter: Cold eggs make the batter seize up. Just set them out 30 minutes before baking, easy!

Follow these simple tips and your brownies will turn out bakery-perfect every time!

Ingredient Substitutions & Variations

Listen, I’m all about sticking to the original recipe, but sometimes you gotta improvise! Here are my tried-and-true swaps that still deliver amazing results:

• Peanut butter alternatives: Crunchy peanut butter adds fun texture, or use almond butter for a twist. Just avoid natural varieties; they make the filling too runny.
• Chocolate choices: Semi-sweet chips work beautifully if dark chocolate isn’t your thing. Milk chocolate makes them extra sweet (kid-approved!).
• Flour options: Gluten-free 1:1 baking flour works perfectly here, my celiac friend couldn’t tell the difference!
• Sweetener swap: For slightly less sugar, try reducing the powdered sugar to 2 1/2 cups in the filling. They’ll still be plenty sweet!

The beauty of this recipe? It’s forgiving. Make it your own!

Storage & Serving Suggestions

These buckeye brownies keep beautifully in an airtight container in the fridge for up to 5 days (if they last that long!). I like to let them sit at room temperature for about 10 minutes before serving, just enough to take the chill off so you get that perfect fudgy texture. For parties, I arrange them on a pretty platter and watch them disappear!

Nutritional Information

Just so you know what you’re getting into with these irresistible treats! Keep in mind these values are estimates and will vary based on your specific ingredients:

• Calories: 470 per bar (worth every single one!)
• Sugar: 38g (it’s a dessert, not a salad, we’re here for joy)
• Fat: 28g (mostly from that glorious peanut butter and butter combo)
• Protein: 7g (peanut butter power!)

My philosophy? Everything in moderation, except maybe these brownies. They’re too good to resist!

FAQs About Buckeye Brownie Recipe

Rich & Decadent Chocolate Treats to Try

Fallen in love with the Buckeye Brownie Recipe? Keep the chocolate party going with these indulgent desserts.

• Chocolate Chip Cookie Dough Brownie Bombs: Thick brownies stuffed with cookie dough for double the delight.
• Chocolate Flan: Silky smooth flan topped with rich chocolate sauce.
• Chocolate Mint Cheesecake: A refreshing twist on classic cheesecake with mint and chocolate.
• Chocolate Peppermint Blossoms: Festive cookies with peppermint kisses on top.

Try these chocolate wonders next for celebrations or simple indulgence.

Time to Try This Buckeye Brownie Recipe

There you have it, friends, my all-time favorite Buckeye Brownie Recipe that never fails to impress. I hope you’ll give these a try and experience that magical chocolate-peanut butter combo for yourself. When you do, come back and tell me all about it! Nothing makes me happier than hearing how much you loved them.

Now go bake up some happiness! And don’t forget to follow me on Pinterest for more tips & easy recipes.

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