Buckeye Brownies

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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!

Prep Time20

Cook Time25

Chill time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 906kcal

Author: Jennifer Fishkind

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 9x13 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.

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