Buckeye brownies are known for their three layers of rich decadent goodness! A fudgy brownie base gets a sweet peanut butter layer then topped with chocolate ganache. It’s a chocolate peanut butter lover’s dream brownie!
I love brownies of any kind because the texture is my favorite part! And even though I have the most perfect brownie recipe ever, I do love trying new brownie flavors. Try my cherry cheesecake brownies or my lemon brownies!
These buckeye brownies are bursting with chocolate and peanut butter in EVERY bite! You will love the homemade brownie base and the fluffy peanut butter frosting layer! The peanut butter layer has a sweet fluffy texture. It resembles the infamous inside of a Resess peanut butter cup. Then the brownies get topped with a rich chocolate ganache and it’s the perfect finishing touch!
Chocolate and peanut butter are a match made in heaven! The combination is absolutely PERFECT. These homemade Resess’s eggs are a no-brainer, but you have to make this pie or these no-bake buckeye balls.
Wait until you try the thick delicious layers. You are going to love these buckeye brownies! Each layer contributes to the perfect texture of chocolate peanut butter goodness. Find the exact measurements located in the recipe card below.
Dark Chocolate: Chopped dark chocolate makes these brownies so decadent.
Unsalted Butter: Using unsalted butter, keeps the brownies from being too salty. You can find it with the regular butter.
Granulated Sugar: Use white sugar, not brown sugar which will change the way it tastes and cooks.
Dark Brown Sugar: Dark brown sugar adds depth and flavor.
Eggs: Have your eggs at room temperature for easier mixing.
Salt: Balances out the sweetness and enhances the peanut butter flavor.
Cornstarch: A little bit of cornstarch makes the brownies thicker and improves the crust on top.
Baking Powder: This is the raising agent so that they puff up and not lay flat.
Cocoa Powder: Regular unsweetened cocoa or natural cocoa works best here.
All-Purpose Flour: I used all-purpose flour, it provides enough structure to hold all the goodness of these brownies.
Creamy Peanut Butter: The star of this layer and the best part in my opinion!
Unsalted Butter: Room temperature butter because it will mix until creamy.
Vanilla Extract: Adds to the flavor and enhances the sweetness.
Powdered Sugar: Gives this layer the fluffy frosting-like texture.
Milk: Just a little milk to blend the ingredients together.
Semi-Sweet Chocolate Chips: Feel free to use milk chocolate if you prefer.
Vegetable Oil: A little oil helps give the ganache that pretty sheen.
These buckeye brownies have more steps than other brownies, but every step is worth it! You’ll be surprised how easy they really are! Plan ahead and you will be SO glad you did because they are out of this world, delicious!
Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 pan and line with parchment paper leaving a 1-inch overhang on both sides.
Melt the Chocolate and Butter/Add Sugars and Eggs: In a large bowl, melt the chocolate and butter together in 30-second intervals. Once fully melted, stir in the sugars and eggs.
Add Dry Ingredients: In a medium bowl, sift together the salt, cornstarch, baking powder, cocoa powder, and flour. Add the dry ingredients to the wet and mix until combined.
Bake: Add the brownie batter to the prepared pan and smooth with a spatula. Bake for 40-45 minutes, until a toothpick comes out clean from the center.
Cool Brownies: Let the brownies cool completely before adding the other layers.
Mix Peanut Butter and Butter: Add the peanut butter and butter to a large bowl and beat with a hand mixer until smooth.
Add Vanilla, Powdered Sugar, and Milk: Add the vanilla, powdered sugar, and milk and mix until combined and creamy.
Scoop and Spread Onto the Brownies: Scoop or spoon the peanut butter mixture on top of the cooled brownies and use an offset spatula or knife to spread it evenly over the top, making it as smooth as you can.
Melt the Chocolate Chips and Oil: Place the chocolate chips and oil in a bowl and heat in the microwave at 20-second intervals, stirring until melted and smooth. It should be about 40-60 seconds total.
Spread Over the Peanut Butter Layer and Chill: Pour the ganache over the peanut butter topping and smooth. Place the pan in the fridge for at least 30 minutes to chill.
Slice and Enjoy: Once the ganache is set, remove it from the fridge and lift the brownies from the pan. Slice into pieces and serve.
Here are a few different ways you can switch up these buckeye brownies. I also have some great tips to make this bucket brownie recipe a success. Follow my tips and variations below!
Don’t Skip the Parchment Paper: Parchment paper is a must when making these brownies! It helps lift the brownies out of the pan so much easier. I never skip using parchment paper when making brownies or bars of any kind.
Use Chunky Peanut Butter: Try using chunky peanut butter for an extra crunch! You could chop peanuts and sprinkle them on top of the ganache. Or fold 2/3 cup of them into the brownie batter for added texture.
Substitute Milk Chocolate Chips: If you like the flavor of peanut butter cups and would prefer milk chocolate, then go ahead and substitute the semi-sweet chocolate for milk chocolate in the ganache.
Scoop Then Spead Peanut Butter Layer: Drop scoops of the peanut butter mixture onto the brownies then spread it out. I used a large cookie scoop to scoop it onto the cooled brownie and then an offset spatula to smooth it out.
Pan Size Tips: I don’t recommend using a 9×9 or 8×8 with this recipe. There is too much brownie batter and it does not bake evenly. Using a 9×13 pan is the best option.
Brownie Size: I recommend cutting the brownies into smaller pieces because they are super rich! That way you can get more servings out of the recipe too.
These buckeye brownies make amazing leftovers! Because of the thick delicious layers, they don’t dry out and stay deliciously fudgy for days. Here is how to store leftovers.
At Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days.
In the Refrigerator: These brownies are best stored in the refrigerator for up to 5 days. Cover the leftover brownies tightly with plastic wrap and enjoy them chilled or at room temperature!
In the Freezer: The brownies can be frozen after fully cooled and the ganache on top has been fully set. Cut them into pieces and place them on a parchment-lined baking sheet, ensuring they aren’t touching each other. Place the baking sheet in the freezer for 3-4 hours, until the brownies are fully frozen. Transfer them into a freezer bag or airtight container. Freeze for up to 3 months.
1 hr 40 mins
6 ounces dark chocolate, chopped¾ cup unsalted butter1 ¼ granulated sugar⅓ cup dark brown sugar, packed3 large eggs, room temperature¾ teaspoon salt1 tablespoon cornstarch¼ teaspoon baking powder¼ cup cocoa powder1 cup all-purpose flour