If you’re a fan of the classic combination of peanut butter and chocolate, you’re in for a treat today! Buckeye Brownies are a delectable dessert that marries the rich, fudgy goodness of brownies with the creamy, nutty allure of peanut butter. It’s a match made in dessert heaven, and you won’t be able to resist the temptation. Join me on this mouthwatering journey as we dive into the world of Buckeye Brownies!
Recipe tips:
- Baking pan: For brownies, and almost every baked good unless the recipe specifies to use a glass pan, you want to use a metal baking pan. It creates an even bake and makes for the best brownies. For the recipe I use a 12×8 inch pan. If you need to you can also use a 13×9 although they will be a little thinner!
- Copycat: I always thought the best brownies growing up were the boxed Ghirardelli mix ones. This recipe is a perfect copycat if you use Ghirardelli cocoa powder! You can typically find it at your local grocery store.
- Do not over bake: I love a decadent fudgy brownie, and the way to get that is to underbake the brownies. Mine bake for 25 minutes on the dot, then I remove them from the oven and allow them to cool down completely in the pan. If you prefer a more cakey brownie, bake for an additional 5-8 minutes!
In the world of dessert, Buckeye Brownies reign supreme for those who adore the classic pairing of peanut butter and chocolate. The combination of the fudgy brownie base, the creamy peanut butter layer, and the luscious chocolate ganache topping creates a dessert that’s both visually stunning and utterly delicious. If you haven’t had the pleasure of experiencing this delightful treat yet, it’s time to roll up your sleeves and get baking. Trust me, the satisfaction of enjoying a homemade Buckeye Brownie is an experience you won’t want to miss. So, why wait? Gather your ingredients and treat yourself to the heavenly delight that is Buckeye Brownies!
Buckeye Brownies
Ingredients
For the brownies
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 2 tsp vanilla extract
- 1 tsp salt
- 1 cup all-purpose flour
- 1 cup Ghirardelli cocoa powder
For the peanut butter fudge:
- 1 cup peanut butter
- 1 tsp vanilla extract
- ½ cup salted butter room temperature
- 2 cups powdered sugar
- 3-4 tbsp milk room temperature
For the ganache:
- 8 oz semi-sweet chocolate
- ¾ cup heavy cream
Instructions
For the brownies:
- Preheat the oven to 350° and grease and line a 12×8 baking pan with parchment paper. In a large bowl combine melted butter, oil, granulated and brown sugar. Whisk to combine. Add in vanilla and eggs and beat for 30 seconds, until the batter becomes a lighter brown.
- Sift in flour, cocoa powder and salt. Mix lightly until just combined. Pour the batter into the prepared pan and spread evenly. Sprinkle on the rest of the chocolate chunks. Bake for 25 – 30 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the oven and let cool completely.
For the peanut butter fudge:
- In a medium sized bowl add all of the peanut butter fudge ingredients. Beat with a hand mixer or whisk until smooth. Add additional milk, 1 tablespoon at a time, until it reaches a consistency that is spreadable but still stiff.
For the ganache:
- Break up the chocolate and place in a medium sized bowl. Heat cream for 30-45 seconds in the microwave or until it bubbles. Pour over the chocolate and let sit for 3 minutes before whisking. If the chocolate doesn’t completely melt, microwave for 20 additional seconds and whisk in between until smooth. Allow to cool for 10 minutes.
For assembly:
- Once the brownies have completely cooled, top with the peanut butter fudge and spread evenly over the top. Then pour the cooled chocolate ganache and spread to evenly coat the top. Allow to set for 30 minutes before cutting and serving.
I’m confused lol! It doesn’t say anything about chocolate bars in the ingredients for the brownies but it the instructions it says to use the chocolate bars but you need the chocolate bars for the ganache.
These look so yummy! Can I just use the boxed Ghirardelli mix instead of making my own?
Yes definitely 🙂