Buckeye Brownies

I’ve always loved the classic chocolate and peanut butter combo, and these Buckeye Brownies take it to the next level. They have all the rich, sweet flavor of those old-fashioned Ohio buckeye candies, but baked into a soft, fudgy brownie. I start with an easy homemade brownie, add a thick, creamy peanut butter layer, and finish it with smooth chocolate ganache. It’s simple, nostalgic, and one of those desserts that disappears fast every time I make it.

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Email Address *

Save

If you love the peanut butter + chocolate combo, don’t miss my Buckeyes Recipe for classic candy balls, or try my layered twist in Buckeye Bars or my creamy Buckeye Fudge.

Ingredients Notes

Brownie Base

• Unsalted butter (salted butter works, just reduce added salt)
• Unsweetened cocoa powder (Dutch process for a deeper chocolate flavor)
• All-purpose flour (or substitute a gluten-free blend)
• Granulated sugar (light brown sugar can be swapped for a softer texture)
• Table salt
• Eggs
• Pure vanilla extract

Peanut Butter Filling

• Creamy peanut butter
• Unsalted butter
• Pure vanilla extract
• Powdered sugar (also called confectioners’ sugar)

Ganache

• Dark chocolate chips (milk or semi-sweet chocolate can be substituted; white chocolate for a fun twist)
• Heavy cream

See the recipe card for full information on ingredients and quantities.

How to Make Buckeye Brownies

1. Prep the pan: Preheat oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang for easy lifting.
2. Make the batter: Whisk melted butter and cocoa powder. Stir in flour, sugar, and salt. Mix in eggs and vanilla until smooth.
3. Bake: Spread batter in pan and bake 23–25 minutes. Let cool slightly.
   
4. Mix the filling: Beat peanut butter and melted butter. Add vanilla and powdered sugar until thick and creamy.
5. Make the ganache: Heat cream, pour over chocolate chips, and stir until smooth.
6. Assemble: Spread peanut butter filling over warm brownies, then top with ganache.
   
7. Chill and slice: Refrigerate 2 hours until set, lift out using parchment, and cut into bars.
   

Storage & Make Ahead Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep covered in the fridge for 5-6 days to help the layers stay firm.
• Freeze: Freeze whole or sliced for up to 1 month. Thaw overnight in the refrigerator.
• Make Ahead: Assemble up to 1 day in advance. Chill until ready to serve, then slice just before serving.

More Chocolate and Peanut Butter Recipes

• Reese’s Peanut Butter Cup Pie – a no-bake dessert packed with chocolate and peanut butter
• Peanut Butter Bars – creamy, no-bake bars topped with a smooth layer of chocolate

If you’ve tried this Buckeye Brownies Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

No ratings yet

Buckeye Brownies

Author — Jennifer Fishkind

Serves — 12

Buckeye Brownies are fudgy chocolate bars layered with creamy peanut butter filling and a smooth chocolate ganache topping. This easy dessert recipe is perfect for chocolate and peanut butter lovers!

PrintRatePin Save Saved

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Ingredients

 

Brownie Base

• ▢ 1 cup unsalted butter melted
• ▢ ⅔ cup unsweetened cocoa powder
• ▢ 1 cup all purpose flour
• ▢ 2 cups granulated sugar
• ▢ ½ teaspoon table salt
• ▢ 4 large eggs room temperature
• ▢ 3 tablespoons pure vanilla extract

Peanut Butter Filling

• ▢ 1½ cups creamy peanut butter I used Skippy brand, but you can use your favorite brand
• ▢ ¾ cup unsalted butter melted and cooled
• ▢ 2 teaspoons pure vanilla extract
• ▢ 3 cups powdered sugar sifted

Ganache

• ▢ 10 ounce package dark chocolate chips
• ▢ ⅓ cup heavy cream

Instructions

 

Brownie Base

• Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper leaving an overhang to help lift the brownies out of the pan.
• Add the melted butter and unsweetened cocoa powder to a medium size mixing bowl, and whisk until completely combined.
  1 cup unsalted butter, ⅔ cup unsweetened cocoa powder
• Next whisk in the flour,granulated sugar and salt. The mixture will be crumbly.
  1 cup all purpose flour, 2 cups granulated sugar, ½ teaspoon table salt
• Add in the eggs and vanilla extract. Use a handheld mixer on low speed to mix just until smooth. Bake for 23 to 25 minutes until a toothpick inserted comes out with a few moist crumbs.
  4 large eggs, 3 tablespoons pure vanilla extract

Peanut Butter Filling

• While the brownies are baking, use the handheld mixer on medium low speed to mix together the melted butter, peanut butter and vanilla extract until smooth.
  1½ cups creamy peanut butter, ¾ cup unsalted butter, 2 teaspoons pure vanilla extract
• Lower the mixer speed to low and add the sifted powdered sugar 1 cup at a time until smooth and creamy. (The mixture will be thick)
  3 cups powdered sugar

Ganache

• Add the dark chocolate chips to a heat safe small bowl. In a separate microwave safe bowl heat the heavy cream for 50 to 60 seconds, or until the cream begins to bubble.
  10 ounce package dark chocolate chips, ⅓ cup heavy cream
• Carefully pour the heated cream over the chips, and allow the chips and cream to sit for 1 to 2 minutes before stirring until smooth.

Assembly

• Immediately after removing the brownies from the oven, drop spoonfuls of the peanut butter filling over the top of the hot brownies. Use a spoon or an offset spatula to carefully spread the peanut butter filling.
• Next spread the ganache over the peanut butter filling layer and chill in the refrigerator for about 2 hours, or until the ganache is set.
• Use the parchment paper overhang to lift the chilled brownies out of the pan and place on a large cutting board.
• Use a knife to slice the brownies into 12 even pieces before serving.

Jenn’s Notes

Storage & Make Ahead

• Room Temp: Airtight container up to 3 days.
• Fridge: Covered 5–6 days to keep layers firm.
• Freeze: Whole or sliced up to 1 month; thaw in fridge overnight.
• Make Ahead: Assemble 1 day ahead, chill, and slice before serving.

Tips:

• Line the pan with parchment for easy removal.
• Pre-slice after 15-20 minutes of chilling for clean cuts.
• Sprinkle sea salt flakes over ganache to balance sweetness.
• Use a box mix if you’re short on time.
• Dip knife in hot water and wipe between cuts for neat slices.

Nutrition Info

Calories: 906kcal | Carbohydrates: 95g | Protein: 14g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 289mg | Potassium: 457mg | Fiber: 4g | Sugar: 75g | Vitamin A: 1006IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 2mg

Tried This Recipe?

Mention @princesspinkygirl Or Tag #Princesspinkygirl