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three brownies are stacked on a white plate
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5 from 2 votes

Buckeye Brownies

These decadent, fudgy, chew brownies are topped with sweetened, smooth peanut butter and thick chocolate ganache!
Prep Time10 minutes
Cook Time30 minutes
Cooling time30 minutes
Total Time1 hour 10 minutes
Servings: 18 brownies
Author: Julie Chiou

Equipment

Ingredients 

  • Brownie mix for 9X13 pan or 2 boxes of 8X8
  • Ingredients as directed on box, usually eggs, water and oil

Peanut butter layer:

  • 2 ½ cups (300 g) icing sugar
  • 1 ½ cup (387 g) peanut butter
  • ½ cup (114 g) salted butter melted
  • ½ teaspoon vanilla
  • Pinch of salt

Ganache layer:

  • 2 cups (360 g) semisweet chocolate chips or chopped chocolate
  • 1 cup (237 ml) heavy cream
  • 2 Tablespoons (28 g) salted butter

Instructions

  • Prepare a 9X13 baking pan by lining it with parchment paper.
  • Preheat the oven to the temperature recommended on the box mix.
  • Prepare the brownie mix according to the directions on the package and bake for the recommended time and allow them to cool.
    Brownie mix for 9X13 pan or 2 boxes of 8X8, Ingredients as directed on box, usually eggs, water and oil
  • While the brownies are cooling, prepare the peanut butter layer and then the ganache layer.
  • With a hand mixer, beat until smooth the icing sugar, peanut butter, butter, vanilla and salt. This will end up as a thick, play dough consistency. Set this aside.
    2 ½ cups icing sugar, 1 ½ cup peanut butter, ½ cup salted butter, ½ teaspoon vanilla, Pinch of salt
  • Next we will make the ganache. Measure the chocolate into a medium sized glass bowl (you will need a lid or plate that will cover this) and set this aside.
    2 cups semisweet chocolate chips
  • Melt the butter over medium heat in a small saucepan. When the butter is melted, stir in the cream.
    2 Tablespoons salted butter, 1 cup heavy cream
  • Whisk this together constantly while increasing the heat to medium high. Cook this until it just starts forming bubbles.
  • Immediately, pour the cream mixture over the bowl of chocolate and cover it with the lid. Let this sit for 5 minutes.
  • Then stir to combine the chocolate and cream mixture. It may take a minute or two of stirring, but you should create a smooth ganache.
  • As the ganache cools, it will thicken slightly. That is fine, just stir it up again when you are ready to spread it.
  • Once the brownies have cooled a bit, spread on the peanut butter mixture by scooping out spoonfuls of the mixture onto the brownie layer, then using a spatula to smooth it out and cover the brownie layer completely.
  • Pour the ganache on top and smooth out.
  • Place the buckeye brownies into the fridge to allow them to cool and set for easier cutting. They will need at least 30 minutes.

Nutrition

Serving: 1 brownie | Calories: 411 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 30 g | Saturated Fat: 14 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 11 g | Trans Fat: 0.3 g | Cholesterol: 33 mg | Sodium: 149 mg | Potassium: 250 mg | Fiber: 3 g | Sugar: 26 g

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