Chocolate and peanut butter are a match made in dessert heaven, and these buckeye brownies prove it! With layers of fudgy brownie, creamy peanut butter filling, and a rich chocolate ganache, every bite is pure indulgence.
If you love classic buckeye candies, just wait until you try them in brownie form! These buckeye brownies start with a rich, fudgy base, get topped with a thick layer of creamy peanut butter, and are finished off with a silky chocolate ganache. They’re everything you love about peanut butter and chocolate in one irresistible bite. Perfect for special occasions, but let’s be honest—you don’t need an excuse to make these!
Why You’ll Love This Buckeye Brownies Recipe
- Layers of flavor and texture. A chewy, fudgy brownie base, a smooth and creamy peanut butter filling, and a rich, silky ganache create the perfect melt-in-your-mouth indulgence.
- Easy to make. Each step is simple, and chilling between layers ensures clean, beautiful results.
- Great for any occasion. These brownies are a hit for gatherings, holidays, or just because!
Key Ingredients
These brownies come together with a few key ingredients that make each layer shine:
- Butter & chocolate: Melted together for an ultra-rich brownie base.
- Cocoa powder: Enhances the deep chocolate flavor.
- Peanut butter: Part of the creamy filling that gives these brownies their signature buckeye taste.
- Confectioners’ sugar & milk: Creates a smooth, spreadable peanut butter layer.
- Heavy cream & semisweet chocolate: Blended into a silky ganache topping.
How to Make Buckeye Brownies
These brownies come together in three delicious layers, each adding to the perfect balance of chocolate and peanut butter. Follow the steps below, and check out the step-by-step photos for extra guidance.
Make the brownies
- Melt. Place the butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals at half power, stirring after each, until melted and smooth. Let cool slightly (5–10 minutes).
- Mix. Whisk in the cocoa powder, then the sugar, followed by the eggs and vanilla. Finally, gently whisk in the flour and salt until just combined.
- Bake. Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
Make the peanut butter layer
- Beat butter and peanut butter. Using an electric mixer, beat the peanut butter and butter until smooth.
- Add remaining ingredients. Add the confectioners’ sugar, 1 tablespoon of milk, vanilla, and salt. Mix until fluffy. If needed, add up to another tablespoon of milk for a spreadable consistency.
- Top the brownies. Spread evenly over the cooled brownies. Refrigerate for 20–30 minutes while making the ganache.
Make the ganache
- Prep the chocolate. Place the chocolate and corn syrup (if using) in a heatproof bowl.
- Warm the cream. Heat the cream in a small saucepan over medium heat until it just begins to bubble.
- Combine. Pour the hot cream over the chocolate. Let sit for 5 minutes, then whisk until smooth. Stir in butter for extra shine.
- Top the brownies. Pour the ganache over the peanut butter layer and spread evenly. Refrigerate for at least 1–2 hours until the ganache is set. Chilling helps set the ganache for sharp, clean layers when slicing.
Slicing and serving tips
- Use the parchment overhang to lift the brownies out of the pan.
- Slice with a warm, dry knife for clean cuts.
- Let sit at room temperature for 10–15 minutes before serving for the best texture.
Tips for Success
- Chill between layers. This keeps the peanut butter layer firm and makes spreading the ganache easier.
- Use high-quality chocolate. For the best flavor, choose good-quality chocolates and cocoa powder.
- Let the brownies cool completely. Rushing into the peanut butter layer while the brownies are warm can cause melting and uneven layers.
- Use regular peanut butter. Natural peanut butters give varying results, so stick with regular, no-stir peanut butter like Jif or Skippy.
- Use an offset spatula for smooth layers. This helps spread both the peanut butter and ganache evenly without disturbing the layers below.
- Warm your knife for clean slices. Run a sharp knife under hot water, wipe it dry, and slice for perfect, neat edges.
- Make ahead. These brownies keep well in the refrigerator for up to 5 days, making them great for planning ahead.
Storing and Freezing
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture.
- Freeze: Wrap individual brownies tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
More Peanut Butter and Chocolate Desserts
Get the Recipe:
Buckeye Brownies
These buckeye brownies are the ultimate chocolate and peanut butter treat! Whether you're making them for a party, a bake sale, or just to satisfy a craving, they’re sure to be a hit.
Ingredients
For the brownies:
- 3/4 cup (170 g) unsalted butter
- 3 ounces (85 g) unsweetened chocolate
- 6 tablespoons (31 g) unsweetened cocoa powder
- 1 3/4 cups (350 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/2 teaspoon salt
For the peanut butter layer:
- 3/4 cup (191 g) creamy peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 1 3/4 cups (193 g) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 ml) milk
- 1 teaspoon vanilla extract
- pinch salt
For the chocolate ganache:
- 5 ounces (142 g) semisweet chocolate, roughly chopped
- 1 tablespoon (15 ml) light corn syrup, optional
- 1/4 cup (60 ml) heavy cream
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Instructions
To make the brownies:
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- Place the butter and chocolate in a large microwave-safe bowl. Heat at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth, then allow to cool slightly. (5-10 minutes)
- Whisk in the cocoa powder, and then whisk in the sugar, followed by the eggs and vanilla. Finally, whisk in the flour and salt.
- Transfer the batter to the prepared pan, and spread evenly. Bake 30 to 35 minutes, or until a pick inserted into the center comes out with a few moist crumbs.
- Set the pan on a wire rack, and allow the brownies to cool completely. Then chill for 15 minutes before adding the peanut butter layer.
To make the peanut butter layer:
- Using an electric mixer on medium speed, beat the peanut butter and butter until smooth and creamy.
- Add the sugar, 1 tablespoon of the milk, vanilla, and salt, and mix until thoroughly combined and fluffy. The frosting should be thick but spreadable. (Add a bit more milk if necessary.)
- Spread the peanut butter frosting over the cooled brownies. Place the pan in the refrigerator while you make the ganache. (Chill at least 20 minutes.)
To make the chocolate ganache:
- Place the chocolate and corn syrup (if using) in a heatproof bowl, and set aside.
- Heat the cream in a saucepan over medium heat just until it begins to bubble.
- Pour the hot cream over the chocolate. Let sit for 5 minutes before whisking until smooth. Stir in 1 teaspoon butter.
- Pour the ganache over the chilled peanut butter frosting on the brownies, taking care to cover evenly.
- Refrigerate until the ganache has set before serving.
Notes
- Store in an airtight container in the refrigerator up to 5 days. Let sit at room temperature for 10-15 minutes before serving.
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