Rich chocolate brownies layered with peanut butter and finished with a shiny chocolate ganache — Buckeye Brownies bring together the best of fudgy texture and classic peanut-butter decadence in every bite. Below you’ll find everything you need to know to make, serve, store, and vary this irresistible bar cookie.
introduction
Buckeye Brownies are a layered dessert combining a dense chocolate brownie base, a creamy peanut butter middle, and a silky chocolate ganache top. They’re inspired by the beloved buckeye candy pairing of chocolate and peanut butter, but reimagined into a shareable square that’s perfect for parties, potlucks, or an indulgent weeknight treat.
why make this recipe
- Crowd-pleaser: Combines two universally loved flavors — chocolate and peanut butter — in one bar.
- Make-ahead friendly: These brownies chill and set in the fridge, making them ideal for prepping a day ahead.
- Textural contrast: Fudgy brownie, smooth peanut-butter layer, and glossy ganache provide a satisfying bite.
- Simple technique: Uses straightforward mixing and assembly steps with no special equipment.
how to make Buckeye Brownies
Start by baking a fudgy chocolate brownie base. While the brownies cool, whisk together a simple peanut butter frosting that’s firm enough to spread but soft enough to bite through. Finish with a warm ganache of melted semi-sweet chocolate chips for a glossy, chocolatey crown. Chill until set, then slice into squares. The assembly is quick; most of the time is hands-off cooling and chilling.
Ingredients :
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup milk
- 1 cup semi-sweet chocolate chips
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until combined.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In another bowl, combine flour, cocoa powder, and salt. Gradually add dry ingredients to the wet mixture until fully combined.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs.
- While brownies cool, prepare the peanut butter frosting by mixing peanut butter, powdered sugar, and milk until smooth.
- Spread frosting over cooled brownies.
- For the ganache, melt chocolate chips in a microwave-safe bowl in 30-second increments until smooth.
- Spread the ganache over the peanut butter layer.
- Chill in the refrigerator until set, then cut into squares and serve.
how to serve Buckeye Brownies
Serve chilled or at cool room temperature. Cut into squares using a sharp knife (wipe blade clean between cuts for neat edges). Garnish with a light dusting of cocoa or a few chopped roasted peanuts for crunch. These pair beautifully with cold milk, coffee, or a scoop of vanilla ice cream.
how to store Buckeye Brownies
- Refrigerator: Store in an airtight container in the fridge for up to 5–7 days. Chilling keeps the peanut butter layer firm and the ganache glossy.
- Freezer: Individually wrap squares in plastic wrap and freeze in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
tips to make Buckeye Brownies
- Do not overbake: Pull the brownies when a toothpick shows moist crumbs for the fudgiest texture.
- Smooth frosting: If the peanut butter frosting is too stiff, add milk 1 teaspoon at a time until spreadable. If too thin, add a bit more powdered sugar.
- Even layers: Let the brownies cool completely before spreading the peanut butter layer to avoid it melting into the base.
- Ganache sheen: Warm the bowl slightly or add 1 teaspoon of light corn syrup to the melted chocolate for extra shine.
variation (if any)
- Salted Buckeye Brownies: Sprinkle flaky sea salt over the ganache before chilling for a sweet-salty contrast.
- Crunchy peanut butter: Use crunchy peanut butter in the frosting or add chopped peanut pieces between layers for texture.
- Nutella twist: Substitute half the peanut butter with Nutella for a hazelnut-chocolate variation.
- Mini buckeyes: Instead of a 9×13 pan, bake in a mini muffin tin to create individual bite-size Buckeye Brownie cups.
FAQ
Q: Can I use natural peanut butter?
A: Natural peanut butter can be used, but it’s thinner and oilier. Stir well and adjust powdered sugar to achieve a spreadable frosting consistency.
Q: Can I make the brownies gluten-free?
A: Yes — substitute a 1:1 gluten-free all-purpose flour blend in place of the flour. Texture may vary slightly.
Q: How do I get clean slices?
A: Chill the assembled brownies well, use a hot sharp knife wiped between cuts, or score first and then cut in a single, confident motion.
Conclusion
For an easy way to enjoy professionally-made Buckeye Brownies at home or for gift ideas, consider ordering from a trusted source like Buckeye Brownies: 1/2 Pound, Delicious Brownies.
Buckeye Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until combined.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In another bowl, combine flour, cocoa powder, and salt. Gradually add dry ingredients to the wet mixture until fully combined.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs.
- While brownies cool, prepare the peanut butter frosting by mixing peanut butter, powdered sugar, and milk until smooth.
- Spread frosting over cooled brownies.
- For the ganache, melt chocolate chips in a microwave-safe bowl in 30-second increments until smooth.
- Spread the ganache over the peanut butter layer.
- Chill in the refrigerator until set, then cut into squares and serve.
