These Buckeye brownies is a dream come true for chocolate and peanut butter lovers alike: moist brownie base paired with a smooth peanut butter layer and topped with a silky chocolate ganache. Pure chocolate and peanut butter magic! If you love ganache as much as I do, try Chocolate Ganache Tart next.
Why Chocolate and Peanut Butter go together so well?
It's all about the play between sweet and salty: chocolate brings sweetness and a little bitterness; while peanut butter adds saltiness and smoothness. Together they heighten and contrast each other making the overall taste better and more intense.
If you never had one, buckeye brownies are similar to Reese's peanut butter cups but the brownies have a greater peanut butter to chocolate ratio and a smoother & firmer peanut butter filling. You might also like No Bake Chocolate Peanut Butter Cake. I also have an entire library of brownie recipes!
What is Buckeye?
Buckeye is a small, shiny, dark brown nut with a light tan patch that originated from Ohio (aka Buckeye state). According to folklore, the Buckeye resembles the eye of a deer (please examine the Buckeye brownie for yourself!).
Why are they called Buckeye Brownies
Similar to the buckeye nuts, buckeye brownies have a dark brown and light tan layers with chocolate ganache on top, also resembling a famous buckeye nut. I also heard the rumor that eating a buckeye brownie brings good luck :).
Ingredients for Buckeye Brownies
- Eggs: Adding two large eggs to a brownie batter can creates a fudgier texture because egg yolks are full of fat which adds richness and a tender texture; while whites hold everything together, helping the brownies set.
- Butter: Note that the butter in this buckeye brownies recipe is divided between the peanut butter and chocolate layers. You'll need 2 ½ sticks of butter in total.
- Cocoa powder: Using Dutch-process cocoa powder produces a darker richer chocolate flavor and color.
- Creamy Peanut Butter: Creamy peanut butter is best. Crunchy peanut butter can be used but it's a lot thicker and drier, and therefore will end up drying out the Buckeye brownies.. It's also best to use the regular no-stir peanut butter with all the oil. Natural peanut butter tends to be drier because it has less oil, which will affect the end result of the buckeye brownies.
- Sugar: There are 2 cups of sugar in the Buckeye brownies (both granulated and powdered). It sounds like a lot, but remember that you are using unsweetened cocoa powder which does not contain the extra sugar. Also, sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center.
- Confectioners' sugar: The extra-fine texture of confectioners' sugar is ideal for mixing into the peanut butter and keeping the nutty layer smooth and creamy.
- Chocolate chips: I recommend dark or semisweet chocolate -both deliver rich chocolate flavor without being overly sweet. After all, these buckeye brownie bars have plenty of sweetness in the brownie and peanut butter layers.
How to make buckeye brownies
1. Make the Brownie Base
Melt the butter and chopped chocolate together over low heat or in short microwave bursts and stir until smooth. Add granulated and brown sugar and stir until glossy. Then whisk in the eggs and vanilla until thickened.
Sift in flour, cocoa powder, salt, and stir just until combined, don't overmix. Spread batter into the prepared pan and smooth the top.
🤎Shortcut alert! You can use your favorite brownie box mix instead of making the entire thing from scratch 🫠. Just make sure to add 2 eggs for extra moist brownie batter; and then all you have to do is work on the super simple peanut butter layer and the ganache! 🤎
2. Bake and cool
Bake the brownie batter for 45-55 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan before adding layers.
3. Make Peanut Butter Layer
In a mixing bowl, beat peanut butter and softened butter together until smooth and fluffy. Mix in vanilla and salt, then gradually beat in the powdered sugar until thick and spreadable.
4. Spread and chill
Spread evenly over the cooled brownie base using an offset spatula. Chill in the refrigerator for 15-30 minutes.
5. Make the Chocolate Ganache
Heat cream in a small saucepan or in the microwave until just simmering (not boiling). Pour over the chocolate in a heatproof bowl and let sit for 1-2 minutes.
Stir gently until smooth and glossy. Add butter and a pinch of salt if using.
6. Chill and slice
Let the ganache cool for 5-10 minutes, then pour over the chilled peanut butter layer and spread evenly. Chill buckeye brownies for at least 1 hour until all 3 layers are set and then slice into squares.
Buckeye Brownies
Equipment
- 8x8 square baking pan
Ingredients
Brownie Base
- ½ cup dark chocolate chopped
- 10 tablespoon unsalted butter
- 1 ¼ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup cocoa powder use 60-70% cocoa, Dutch processed preferred
- ½ cup all-purpose flour
- ½ tsp salt
Peanut Butter Layer
- 1 cup creamy peanut butter (not natural-style)
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- pinch salt (optional, depending on peanut butter)
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips or chopped chocolate (about 6 ounces)
- ½ cup heavy cream
- 1 tablespoon unsalted butter (optional, for shine)
- pinch salt (optional)
Instructions
Brownie Base
- Preheat the oven to 325°F (163°C). Line an 8×8 or 9×9-inch pan with parchment paper.
- Melt the butter and chopped chocolate together over low heat or in short microwave bursts. Stir until smooth.
- Add granulated and brown sugar and stir until glossy. Then whisk in the eggs and vanilla until thickened.
- Sift in flour, cocoa powder, salt, and stir just until combined, don't overmix.
- Spread batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan before adding layers.
🤎Shortcut alert!🤎
- You can use your favorite brownie box mix instead of making the entire thing from scratch 🫠. Just make sure to add 2 eggs for extra moist brownie batter; and then all you have to do is work on the super simple peanut butter layer and the ganache! 🤎
Peanut Butter Layer
- In a mixing bowl, beat peanut butter and softened butter together until smooth and fluffy.
- Mix in vanilla and salt (if using), then gradually beat in the powdered sugar until thick and spreadable.
- Spread evenly over the cooled brownie base using an offset spatula. Chill in the refrigerator for 15-30 minutes.
Chocolate Ganache
- Heat cream in a small saucepan or in the microwave until just simmering (not boiling). Pour over the chocolate in a heatproof bowl and let sit for 1-2 minutes.
- Stir gently until smooth and glossy. Add butter and a pinch of salt if using.
- Let the ganache cool for 5-10 minutes, then pour over the chilled peanut butter layer and spread evenly. Chill for at least 1 hour until set.
- Slice and serve!
Top tips on making Buckeye Brownies
Keep in mind that the larger rectangular pan size (such as 9x13) bakes faster than a square pan (9x9 or 8x8), resulting in a thinner brownie that's perfect for topping with peanut butter and chocolate layers.
Frequently Asked Questions
- Can I use a brownie mix for the brownie base? This buckeye brownies recipe can be done with a package of fudge brownie mix. Simply prepare the brownie batter with eggs and oil and follow the package directions for baking a 9×9-inch pan of brownies.
- Can I use natural peanut butter? It's not recommended. Natural peanut butter can be too oily or too dry and may cause the layer to separate. Stick to shelf-stable creamy versions for best results. (no and low sugar shelf-stable versions if you prefer)
- What kind of chocolate works best for ganache? Semi-sweet or dark chocolate chips are ideal. You can use chopped bars too, just avoid chocolate with added stabilizers or fillings.
- Can I double the recipe? Yes! Use a 9×13-inch pan and adjust the bake time slightly (add 5-10 minutes) for best results.
- Do I have to chill the layers? Chilling between layers helps everything set properly. Without it, the peanut butter and ganache layers can blend or smear when slicing.
How to store and serve Buckeye Brownies
- These brownies keep well refrigerated for up to 5 days. For cleaner slices, cut them cold with a sharp knife and wipe the blade between cuts.
- You can freeze them (before or after slicing) for up to 2 months.
- For fancy serving options, cut the brownies into squares and place them in muffin paper liners for serving on a dessert tray. Makes it easier for potlucks too!
Carol says
So delicious!
Michelle says
I've made chocolate covered peanut butter cups once and decided to do the buckeye brownies today. Came out perfect, the brownie is moist and cakes just like I like it, the peanut butter layer is smooth and bakery like! 10 out of 10!