Buckeye Brownies
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Our Buckeye Brownies feature a rich chocolate brownie base topped with a layer of creamy peanut butter frosting. This is finished off with a layer of silky chocolate ganache. Every bite is the perfect marriage of rich chocolate and peanut butter goodness.
Why You’ll Love this Recipe
- Total comfort dessert–rich, chewy, creamy, chocolatey. Yum!
- All ingredients are homemade. No additives or preservatives.
- Buckeye Brownies are a great make-ahead dessert.
- They are freezer-friendly.
- This recipe uses our Double Chocolate Brownies as the base. You can also substitute this layer with a box of brownie mix for a shortcut.
- Rigorously tested – Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it. She did the same with our Peanut Butter Brownies, too.
Ingredients
Buckeye Brownies are made up of three layers:
- Brownies – We use our Homemade Brownie Mix but you can use a box mix from the store as a short cut.
- Peanut butter frosting
- Chocolate ganache
Here are the simple ingredients you’ll need for these layers:
How To Make Buckeye Brownies
Make the Brownies
You can use whatever brownie recipe you prefer but we suggest using our Double Chocolate Brownies. The mix used in these is the same used in many other brownie based recipes like our Brownie Mix Cookies and Peanut Butter Brownies.
Make the Peanut Butter Layer
While the brownies are baking, microwave peanut butter and 4 tablespoons of butter together in a medium-sized heatproof bowl until the butter is fully melted and the mixture is smooth.
Add 1/2 teaspoon of vanilla, powdered sugar, and milk, and mix using a hand mixer or in a stand mixer on medium to low speed until no powdered sugar is visible. (Or you can use some elbow grease and stir with a wooden spoon or spatula.)
The mixture will be very thick and dough-like. Cover and set aside.
Once brownies are cool, press peanut butter mixture into an even layer on top of the brownies.
I found it easiest to break the peanut butter mixture up and drop it evenly over the brownies before spreading it.
Make the Ganache
Place 1 cup of chocolate chips in a medium-small bowl and set aside.
In a small pot, heat the heavy cream over low to medium heat until it is hot and steam is visible. (Note: Small bubbles on the edge of the pot are okay but watch carefully so that the cream does not boil).
Pour cream over the chocolate chips and let sit 3-4 minutes, then whisk together until smooth.
Pour over the peanut butter layer on the brownies and spread until smooth, tapping the pan on the counter a couple times to pop any air bubbles.
Chopped peanuts or Reese’s cups can be sprinkled on top of the ganache if you really want to go for it.
Chill and Serve
Let chill in the refrigerator for 30-60 minutes until firm before slicing. The ganache can get a little messy so I preferred serving it chilled but it’s really your preference.
They can be served either chilled or at room temperature for up to 5 days.
Can you freeze Buckeye Brownies?
Yes, you can freeze Buckeye Brownies. Here’s how…
To Freeze For Later: Freeze brownies in an airtight container or freezer-safe bag after they are fully cooled. The brownies can be frozen before or after they are sliced and kept in the freezer for up to 3 months.
When you’re ready to enjoy them, thaw in the fridge or microwave them in 5 second intervals.
In our testing we found that the peanut butter layer tends to separate from the brownie after freezing and thawing but it didn’t affect the flavor or quality.
You just have to be a little more careful when eating it.
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FAQs
It is easiest to cut these while they are cold so that the slices will be cleaner. Brownies are usually cut best with a serrated knife but it is recommended that these are cut with a straight blade.
Natural peanut butter is not recommended because it is too thin and prone to separation.
They can be served either chilled or at room temperature for up to 5 days, but it’s best to store them in the fridge. You can also freeze them in an airtight container.
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Buckeye Brownies
Our Buckeye Brownies feature a rich chocolate brownie base topped with a layer of creamy peanut butter frosting. This is finished off with a layer of silky chocolate ganache. Every bite is the perfect marriage of rich chocolate and peanut butter goodness.
Ingredients
Brownie Layer:
- 6 tablespoons unsalted butter
- 2/3 cup semi-sweet chocolate chips
- 3 large eggs
- 3/4 teaspoon vanilla extract
- 1 batch Homemade Brownie Mix or 1 (18 ounce) box of brownie mix
Peanut Butter Layer:
- 3/4 cup creamy peanut butter
- 4 tablespoons unsalted butter
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk of choice
Ganache:
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
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Instructions
For the Brownies:
- Prep: Preheat oven to 350°F. Grease an 8×8 metal pan generously with butter/cooking spray or line with parchment.
- Melt Chocolate Mixture: In a microwave-safe bowl or glass measuring cup, melt the butter and chocolate chips together in short 10-20 second bursts until smooth, stirring frequently. Be careful not to let the mixture get too hot.
- Wet Ingredients: In a medium mixing bowl, whisk together eggs and vanilla. Stream the slightly cooled butter and chocolate mixture into the eggs and vanilla while whisking. Whisk until smooth.
- Combine with Dry: Add the brownie mix and combine using a hand mixer or a stand mixer with a paddle attachment until no flour is visible (but be careful not to over-mix). The batter will be thick.
- Bake: Spread the batter into the prepared metal pan so that it is evenly distributed. Bake for 22-27 minutes, rotating halfway through the bake time. Insert a toothpick to check doneness. They’re done when there are only a few moist crumbs remaining on the toothpick and no wet batter is visible. Let brownies cool to room temperature.
For the Peanut Butter Frosting:
- While the brownies are baking, microwave peanut butter and 4 tablespoons of butter together in a medium-sized heatproof bowl until the butter is fully melted and the mixture is smooth.
- Add 1/2 teaspoon of vanilla, powdered sugar, and milk, and mix using a hand mixer or in a stand mixer on medium to low speed until no powdered sugar is visible. The mixture will be very thick and dough-like.
- Cover and set aside. Once brownies are cool, press peanut butter mixture into an even layer on top of the brownies.
For the Ganache:
- Place 1 cup of chocolate chips in a medium-small bowl and set aside.
- In a small pot, heat the heavy cream over low to medium heat until it is hot and steam is visible. (Note: Small bubbles on the edge of the pot are okay but watch carefully so that the cream does not boil).
- Pour cream over the chocolate chips and let sit 3-4 minutes, then whisk together until smooth. Pour over the peanut butter layer on the brownies and spread until smooth, tapping the pan on the counter a couple times to pop any air bubbles.
- Let chill in the refrigerator for 30-60 minutes until firm before slicing. Store in the fridge for best results, but they can be served either chilled or at room temperature for up to 5 days.
Freeze For Later: Freeze in an airtight container or freezer-safe bag after they are fully cooled. The brownies can be frozen before or after they are sliced and kept in the freezer for up to 3 months.
Prepare From Frozen: When you’re ready to enjoy them, thaw in the fridge or microwave them in 5 second intervals.
Notes/Tips
- The peanut butter mixture layer can be adjusted by adding more milk or powdered sugar if necessary.
- It is easiest to cut these while they are cold so that the slices will be cleaner. Brownies are usually cut best with a serrated knife but it is recommended that these are cut with a straight blade.
- This recipe doesn’t take much skill but it takes quite a bit of time. Be sure to allow for enough time for cooling in between layers.
- Buckeyes are traditionally made with creamy peanut butter, but crunchy peanut butter could also be substituted. Natural peanut butter is not recommended because it is too thin and prone to separation.
- Chopped peanuts or Reese’s cups can be sprinkled on top of the ganache if desired.
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In our testing of freezing these, we found that the peanut butter layer tends to separate from the brownie after freezing, but it didn’t affect the flavor or quality. You just have to be a little more careful when eating it.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
Find more of Rachel’s desserts here.
This recipe is unreal. So rich and delicious. Small bites go a long way since every morsel is packed with creamy dense flavor. I’ll be making these again and again!
Agreed. They are SO good.