Buckeye Brownies is an easy chocolate and peanut butter dessert recipe based on the classic Ohio state candy balls but in brownie form. This simple shortcut recipe can be prepared in 15 minutes using a boxed brownie mix that bakes as the base, with a thick peanut butter center that’s covered in a creamy chocolate ganache.
Best Buckeye Brownies
This Buckeye Brownies recipe is quick and easy to prepare, with a peanut butter fudge filling sandwiched between 2 layers of chocolate.
With the same classic flavor combination of my Buckeyes, these brownies are a mashup of my Peanut Butter Cup Brownies and my Peanut Butter Brownies with my Reese’s Peanut Butter Cup Pie, made with a tasty twist that transforms them into the best Buckeye Brownies!
If you love the traditional buckeye treat, but don’t have the time to dip each candy in chocolate, then this dessert is a Midwest must-make! My time-saving recipe has a rich brownie base that’s baked from a box, then it’s a quick assembly of 3 layers that you chill, slice, and serve as a moist brownie instead of a ball.
Why We Love This Buckeye Brownies Recipe
- Quick and easy to make with a shortcut: the brownies are baked from a box.
- Uses simple ingredients to create the classic Buckeye candy taste.
- Moist, fudgy chocolate brownie covered in creamy peanut butter, and topped with an easy chocolate ganache glaze.
- 3 layers of chewy, creamy, sweet, and salty.
- Delicious Buckeye balls in brownie form.
- Perfect for potlucks, picnics, backyard barbecues, or parties.
Other Buckeye Recipes
Ingredients
- Boxed brownie mix: You can use any brand or variety of brownie base (I used Duncan Hines Chewy Brownie mix)
- Vegetable oil
- Eggs
- Water
- Creamy peanut butter: Feel free to use crunchy peanut butter if you prefer more texture.
- Salted sweet cream butter
- Pure vanilla extract
- Powdered sugar
- Semi-sweet chocolate chips
- Heavy cream
Substitutions and Additions
- Choose Your Chocolate: You can use dark, milk, or semi-sweet chocolate for the chocolate ganache topping. If you prefer a sweet and creamy chocolate topping, try the milk chocolate chips. If you want something a bit more bitter and rich, then use semi-sweet or dark chocolate.
- Tasty Toppings: Although it would be straying from the “traditional” buckeye candies, feel free to add some extra texture to your treats. Top your brownies with crushed nuts, chocolate sprinkles, chopped candy, or Reese’s Pieces.
Recommended Tools
- 9×13 baking dish
- Parchment paper
- Baking spray (Baker’s Joy or a generic version)
- Mixing bowls
- Measuring tools
- Stand or handheld mixer
- Silicone spatula or an offset spatula
How to Make Buckeye Brownies
Buckeye Brownies are a quick and easy way to transform the classic candy into a cool 3-layer treat. Chewy chocolate brownies topped with a peanut butter fudge filling, covered in a silky, ganache frosting makes the best flavored Buckeye in brownie form.
Bake The Brownie Base
- Stir together the brownie mix, oil, eggs and water until combined.
- Spread the brownie batter in the prepared baking dish. Bake for 20 minutes at 350 degrees Fahrenheit. Allow the brownies to completely cool.
Peanut Butter Layer
- Beat the butter for 1 minute on medium-high speed, or until smooth.
- Add the peanut butter and vanilla, continue mixing on medium-high until the mixture is completely combined and smooth.
- Lower the mixer speed to medium-low and add the powdered sugar, 1 cup at a time, until full incorporated and smooth.
- Spread the peanut butter mixture over the cooled brownie layer.
Chocolate Ganache
- Heat the chocolate chips and the heavy cream in the microwave for 45 seconds. Stir and continue heating in 15 second intervals until the ganache is completely smooth.
- Spread the ganache over the peanut butter layer.
Chill: Cover the brownies and chill in the refrigerator for 15 – 20 minutes. Slice 15 slices – 2 ½ in x 3 in and return the brownies to the refrigerator, covered, to chill for an additional 1 hour 45 minutes.
Serve: Remove the brownies from the baking dish by the parchment paper. You may need to re-slice the brownies before serving. Enjoy!
Pro Tip!
- For easier clean-up line your baking dish with parchment paper before baking. This will allow you to easily lift them out of the pan and slice for serving.
- You can let the brownies chill for the full 2 hours before slicing, but the chocolate may crack and not be as pretty as pre-slicing after chilling for the 15 – 20 minutes.
- When spreading and smoothing the peanut butter mixture over the brownie layer, you can place a piece of wax paper on top to help smooth the mixture.
Storage Tips
- To Store: Store any leftovers in an airtight container for up to 7 days.
- To Freeze: You can freeze the buckeye brownies for up to 1 month in a freezer-safe container. Allow the brownies to thaw overnight in the refrigerator before serving.
Other Easy Brownie Recipes
- Chocolate Covered Strawberry Brownies
- Rolo Brownies
- Slutty Brownies
- Coconut Brownies
- Cheesecake Brownies
- Little Debbie Cosmic Brownie
- Peanut Butter Stuffed Brownies
- Triple Chocolate Brownies
- Chocolate Mousse Brownies
Buckeye Brownies
Video
Ingredients
Brownie Base:
- 18.3 ounce boxed brownie mix
- ½ cup vegetable oil
- 2 large eggs room temperature and beaten
- 3 tbsp water
Peanut Butter Layer:
- 2 cups creamy peanut butter
- 8 tbsp salted sweet cream butter room temperature
- 2 tsp pure vanilla extract
- 3 cups powdered sugar
Chocolate Ganache:
- 12 ounce package semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Brownie Base:
- Preheat the oven to 350*. Line a 9×13 baking dish with parchment paper. Lightly spray the lined baking dish with baking spray (Baker’s Joy or a generic version). Set it aside.
- Add the brownie mix, oil, eggs and water to a medium size mixing bowl. Stir just until combined.
- Evenly spread the brownie batter in the prepared baking dish. Bake for 20 minutes. Allow the brownies to completely cool.
Peanut Butter Layer
- Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 minute, or until smooth.
- Add the peanut butter and vanilla, continue mixing on medium-high until the mixture is completely combined and smooth.
- Lower the mixer speed to medium-low. Add the powdered sugar 1 cup at a time, mixing well after each cup until well incorporated and smooth.
- Once the brownie layer is completely cooled, evenly spread the peanut butter mixture over the brownie layer.
Chocolate Ganache:
- Add the chocolate chips and the heavy cream to a microwave safe bowl. Heat in the microwave for 45 seconds. Stir and continue heating in 15 second intervals until the ganache is completely smooth.
- Using either a silicone spatula, or an offset spatula, evenly spread the ganache over the peanut butter layer.
- Cover the brownies and chill in the refrigerator for 15 – 20 minutes. Remove the brownies from the refrigerator. Slice 15 slices – 2 ½ in x 3 in, return the covered brownies to the refrigerator to chill for an additional 1 hour 45 minutes.
- Remove the brownies from the baking dish by the parchment paper. You may need to carefully re-slice the brownies before serving.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container for up to 7 days.
- To Freeze: You can freeze the buckeye brownies for up to 1 month in a freezer-safe container. Allow the brownies to thaw overnight in the refrigerator before serving.
- For easier clean-up line your baking dish with parchment paper before baking. This will allow you to easily lift them out of the pan and slice for serving.
- You can let the brownies chill for the full 2 hours before slicing, but the chocolate may crack and not be as pretty as pre-slicing after chilling for the 15 – 20 minutes.
- When spreading and smoothing the peanut butter mixture over the brownie layer, you can place a piece of wax paper on top to help smooth the mixture.
Great dessert and definitely a fun one.