Description
Get ready for a chocolate-and-peanut-butter mash-up that’s anything but ordinary! These Buckeye Brownies have a fudgy base, a creamy peanut butter filling, and a glossy chocolate top—pure dessert bliss.
Ingredients
Scale
For the Brownie Base
- 1 (18.3-oz) box brownie mix
- ½ cup vegetable oil
- 2 large eggs, beaten and at room temperature
- 3 tbsp water
For the Peanut Butter Filling
- 8 tbsp salted sweet cream butter, softened
- 2 cups smooth peanut butter
- 2 tsp pure vanilla extract
- 3 cups powdered sugar
For the Chocolate Ganache
- 12 oz semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Make the Brownie Layer
- Preheat your oven to 350°F. Line a 9×13″ pan with parchment paper and give it a light coating of baking spray.
- In a medium bowl, whisk together the brownie mix, oil, eggs, and water just until the mixture looks uniform.
- Pour the batter into the prepared pan, smoothing the top. Bake for 20 minutes, then let cool completely on a wire rack.
- Whip Up the Peanut Butter Filling
- In a stand mixer (or using a hand mixer in a large bowl), beat the softened butter on medium-high for about 1 minute until silky.
- Add the peanut butter and vanilla, then continue to mix on medium-high until fully blended.
- Drop the speed to medium-low and gradually add the powdered sugar, one cup at a time, mixing well after each addition. The mixture should be thick and spreadable.
- Once the brownies are cool, use an offset spatula to spread the peanut butter layer evenly over the top.
- Tip: Lay a piece of wax paper directly on the filling and gently glide your spatula over it for a super-smooth finish.
- Prepare the Ganache
- Place the chocolate chips and heavy cream in a microwave-safe bowl. Heat for 45 seconds, stir, then heat in 15-second bursts, stirring until the ganache is silky and lump-free.
- Pour the warm ganache over the peanut butter layer and smooth it out with your spatula.
- Chill and Slice
- Cover the pan and refrigerate for 15–20 minutes to let the ganache set just enough for clean cuts.
- Remove from the fridge, slice into 15 pieces (about 2½″×3″ each), then return the covered pan to chill for an additional 1 hour 45 minutes.
- Lift the brownies out by the parchment paper. If needed, re-slice the edges before serving.
Notes
Pro Tips & Notes
- Chill Timing: If you chill the fully intact slab for the entire 2 hours, the ganache can crack when you cut it. That’s why we do a quick pre-slice after 15–20 minutes, then finish chilling.
- Smooth Operator: Placing wax paper on the peanut butter layer makes spreading a breeze and ensures a flawless finish.
- Re-slicing: After lifting the brownies out, you might find the edges a bit ragged—just trim them with your knife for picture-perfect bars.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Calories: 661kcal
- Sugar: 53g
- Sodium: 310mg
- Fat: 39g
- Saturated Fat: 14g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 47mg