If you’re the kind of person who thinks chocolate and peanut butter are better together (always), then these Buckeye Brownies are about to become your new favorite obsession. Think of them as a cross between rich, fudgy brownies and classic Buckeye candies, layered, indulgent, and downright addictive.
It starts with a thick, ultra-chocolatey brownie base, followed by a dreamy peanut butter filling that’s smooth, sweet, and totally nostalgic. Then we seal the deal with a glossy layer of melted dark chocolate.
They’re easy to make, impressive to serve, and almost impossible to stop eating. Whether you’re baking for a crowd or just treating yourself to something special, these Buckeye Brownies deliver big-time flavor with minimal effort.
Why Buckeye Brownies Are a Must-Bake
Fudgy, not cakey. If you’re here for brownies that stay soft and gooey without turning into cake, this recipe’s your new best friend. No dry edges, just pure fudgy joy.
Show-stopping but surprisingly simple. They look professional, but don’t worry, they’re simple to make. If you can melt chocolate and mix batter, you’ve got this.
Sweet and salty perfection. That peanut butter filling hits the perfect salty balance against the rich chocolate, it’s like a little flavor hug in every bite.
Perfect for every occasion. Birthdays, potlucks, Netflix nights, or that sudden sugar craving, these brownies fit the bill every time.
Perfect for all skill levels. Whether you’re a kitchen newbie or a baking boss, this recipe walks you through every step so you nail it perfectly.
The Ingredients You’ll Need
- Dark chocolate: This is your flavor hero, you can choose good-quality dark chocolate for that deep, luscious taste.
- Unsalted butter: It brings rich, creamy goodness and makes everything fudgy.
- Dutch-process cocoa powder: Maybe you haven’t tried this before, but it’s best if you use it for a smoother, less bitter chocolate flavor.
- Espresso powder: I recommend adding a pinch, it really helps the chocolate flavor pop without making it taste like coffee.
- Granulated sugar: You’ll need this for sweetness and the right texture, it balances everything perfectly.
- Light brown sugar: I like to add a bit of brown sugar for chewiness and that warm caramel note.
- Eggs: They bind everything together and keep the brownies soft.
- Vanilla extract: You can’t go wrong with a splash of vanilla to boost all the flavors.
- Salt: I suggest adding a little salt to balance the sweetness and enhance the flavors.
- All-purpose flour: This is the base, I like to sift it so the brownies have a nice, tender crumb.
- Creamy peanut butter: I like to keep it simple and creamy here, it’s the star of the filling and so comforting.
- Powdered sugar: You can’t skip this, it sweetens and smooths out the peanut butter filling perfectly.
- Heavy cream: I recommend heavy cream for the topping, it makes the chocolate silky and glossy, like a pro bakery finish.
How to bake buckeye brownies
1. Get your oven cozy and pan ready
Preheat your oven to 350°F. Line a 9-inch square pan with parchment, letting the edges hang over like little handles, this is your secret weapon for easy brownie lifting later.
2. Melt the chocolate and butter like a pro
Set a heatproof bowl over gently simmering water and toss in your chopped dark chocolate and butter chunks. Stir like you mean it until you get a glossy, silky chocolate river. No double boiler? No problem! Just zap it in 30-second bursts in the microwave, stirring between rounds, patience here pays off.
3. Flavor boost time
Whisk in the Dutch-process cocoa powder and that tiny pinch of espresso powder, trust me, this combo turns your brownies into serious flavor powerhouses, without making them taste like coffee.
4. Whisk eggs and sugars to sweet fluffy bliss
In a clean bowl, whisk your eggs and both sugars until the mixture’s smooth and a bit frothy, this little step makes your brownies beautifully tender, not dense or heavy.
5. Bring the chocolate party to the eggs
Slowly drizzle your warm chocolate mix into the eggs while whisking gently, combining them into a silky smooth batter. This is where the magic starts to happen, your kitchen’s about to smell incredible.
6. Add the finishing touches
Blend the vanilla and salt, then carefully incorporate the flour by folding it in slowly with a spatula. Folding, not stirring hard, keeps the brownies soft and fudgy, nobody wants tough brownies, right?
7. Spread the love and bake
Pour the batter into your prepped pan and spread it evenly, no worries about perfection here, a few swirls add charm! Bake for 20 minutes.
8. Make that dreamy peanut butter filling
Mix the creamy peanut butter, melted butter, and powdered sugar until you have a thick, luscious filling. This is the gooey, dreamy layer that turns your brownies into Buckeye magic.
9. Top the warm brownies with love
Spoon dollops of the peanut butter filling onto the warm brownies and use the back of a spoon to gently spread it out. The warmth will help it soften and settle perfectly, no need to rush here, take your time.
10. Whip up the shiny chocolate ganache
Set your chocolate and heavy cream over simmering water and stir gently until silky and smooth.
Drizzle over the peanut butter layer and even it out with a spatula. Allow the brownies to rest in the fridge, so they stay firm and delicious until you decide to dig in.
Mistakes to Avoid When Making Buckeye Brownies
Overmixing the batter. This is a classic trap. Fold the flour gently, if you stir too much, your brownies might turn out cakey or tough. Remember, fudgy is the goal!
Baking too long or too hot. Check your oven temperature with a thermometer if you can, ovens can be sneaky. When your toothpick comes out with a few moist crumbs, pull those brownies out. Overbaked brownies = sad, dry brownies.
Using the wrong chocolate can be a buzzkill. Steer clear of baking chips or low-quality chocolate, they don’t melt as nicely and can make your brownies grainy. Go for good-quality chopped chocolate for that smooth, glossy finish.
Not measuring flour correctly. Scooping flour straight from the bag can pack it down and lead to dry brownies. I suggest spooning it lightly into your measuring cup and leveling it off for the perfect balance.
What to Serve with Buckeye Brownies
- A scoop of vanilla bean ice cream: Classic, creamy, and a cool contrast to those fudgy brownies. You really can’t go wrong here.
- Salted caramel drizzle: When salty meets sweet, it creates a flavor vibe you can’t resist. Drizzle it over a brownie square for that extra wow.
- Fresh raspberries or strawberries: The tartness cuts through the richness and adds a pop of color (plus, it makes your plate look fancy!).
- Cold brew coffee or espresso: For a grown-up twist that matches the espresso powder in the brownies. Bonus points for a little whipped cream on top!
- Whipped cream with a hint of cinnamon: Light, fluffy, and just a tiny kick to brighten every bite.
How to Store Buckeye Brownies
Refrigerate them: Because of the peanut butter filling and ganache, it’s best to keep these in the fridge. Store them in an airtight container to maintain that fudgy, creamy goodness.
Use parchment paper between layers: If stacking brownies, slip parchment sheets between layers to prevent sticking and preserve those perfect squares.
Freeze for longer storage: Wrap each piece tightly with plastic wrap and store them in a freezer-friendly container. Thaw in the fridge overnight for a fresh-baked taste any time.
Bring to room temp before serving: The magic of Buckeye brownies really shines when they’re not ice-cold, let them sit out for 15-20 minutes before enjoying to unlock all those gooey, rich flavors.
FAQs About Buckeye Brownies
How can I cut brownie slices that look neat and clean?
Dip a sharp knife in hot water, dry it off, and use it for each cut. This helps you slice through the ganache and filling smoothly without dragging or squishing the layers, giving you neat, picture-perfect squares every time.
Can I include extras like nuts or chocolate chips in the recipe?
Yes! Just keep it moderate so it doesn’t weigh down your batter. Chopped peanuts, mini chocolate chips, or even a sprinkle of sea salt on top can add a fun twist without messing with that classic Buckeye vibe.
Why is my peanut butter filling too runny?
butter wasn’t firm enough, or there’s not enough powdered sugar. Try chilling the filling for 10-15 minutes before spreading, and add more powdered sugar gradually if needed to get that thick, spreadable texture.
Amazing Brownies to Try Too
Moist And So Fudgy Buckeye Brownies
Ingredients
Brownie Base
- ¾ cup dark chocolate chopped
- ⅔ cup unsalted butter slices
- ¼ cup Dutch-process cocoa powder
- ½ teaspoon espresso powder
- 2 large eggs + 1 egg yolk
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
Peanut Butter Layer
- 1 cup creamy peanut butter
- ¾ cup unsalted butter melted
- 2¾ cups powdered sugar sifted
Chocolate Finish
- ¼ cup heavy cream
- ⅔ cup dark chocolate chopped
Instructions
- Begin by heating your oven to 350°F and lining a 9-inch square pan with parchment paper. Let the edges hang over the sides, it makes lifting the brownies out a breeze once they’re done baking.
- Next, melt your chopped dark chocolate and butter together in a heatproof bowl set over simmering water, stirring constantly until smooth and shiny. If you don’t have a double boiler, no worries, microwave in short bursts of 30 seconds, stirring well between each, to avoid burning.
- Once melted, whisk in the Dutch-process cocoa powder along with a small pinch of espresso powder. This little flavor boost deepens the chocolate taste without giving it any coffee flavor.
- In a separate bowl, whisk together the eggs and both sugars until the mixture is smooth and starts to look a bit frothy. This step is key to keeping the brownies moist and airy.
- While softly whisking, gradually pour the warm chocolate into the egg mixture. This will create a silky smooth batter.
- Mix vanilla and salt, then carefully fold in the flour. Be gentle and fold just until the flour disappears.
- Transfer the batter to the prepared pan. No need to stress about perfection; a few natural swirls add personality! Cook for approximately 20 minutes, checking that a toothpick comes out with some moist crumbs attached.
- During baking, stir together peanut butter, melted butter, and powdered sugar in another bowl. Mix until you get a thick, creamy filling.
- Once the brownies are out of the oven and still warm, spoon the peanut butter filling on top. Use the back of a spoon to gently spread it out, letting the warmth soften it so it settles nicely.
- Finally, melt the dark chocolate and heavy cream together over simmering water, stirring slowly until silky smooth. Pour the ganache over the peanut butter layer, spreading it evenly with a spatula. Take your time, this glossy finish is what makes these brownies truly irresistible.
Notes
- Use room temperature eggs for smoother batter and better rise.
- Keep an eye on baking time; ovens vary, so check early.
- To avoid lumps and ensure smooth brownies, sift the cocoa and flour.
- Use high-quality chocolate for the best taste and texture in both batter and ganache.
