Chocolate Peanut Butter (Buckeye) Brownies
Published Apr 06, 2015•Updated Jun 27, 2022
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Chocolate Peanut Butter (Buckeye) Brownies are the ultimate brownie with a light, fluffy peanut butter layer and topped with chocolate-peanut butter ganache.
While I was making these brownies on Saturday, Frank kept asking me if I had “tasted them yet.” But even before I tasted them, I knew they would be amazing. What’s not to love about a layer of brownie, topped with light fluffy peanut butter, and finished with chocolate-peanut butter ganache? For peanut butter and chocolate fans, these are the ultimate brownies.
It was a great weekend for baking. Easter, of course, which calls for a bit more chocolate than most. But we also spent a good part of the weekend visiting friends including those who hosted us for a home beer making lesson on Saturday (we made a Bourbon Stout). There’s so much science involved in brewing beer, but just like baking, all that science sure pays off with delicious results.
These incredible brownies came my way thanks to this month’s Secret Recipe Club and Erin’s blog Making Memories with Your Kids. As you can imagine from the title of her blog, Erin is a wonderful mom to two kids whom she involves in all sorts of cooking projects. Her commitment to engaging her kids in the kitchen inspires me, since I hope to have two junior cooks at my side some day! And who wouldn’t want to be in the kitchen with Erin? Even though these brownies were too irresistible to pass up, I also loved the idea of her Apple Pie Bars and Root Beer Float Sandwich Cookies (how fun are those!?).
Thank you Erin for keeping my sweet tooth satisfied all weekend long and making sure we had plenty of these brownies to share with friends!
PS: Frank didn’t know what “buckeyes” are! Is that a regional thing? Buckeyes were a Christmas staple in my Midwestern childhood. What do they call chocolate-dipped peanut butter balls where you live?
More Chocolate Peanut Butter Treats
- Peanut Butter Chocolate Chunk Cookies
- Chocolate Peanut Butter Banana Bread
- 4-Ingredient Chocolate Peanut Butter Oat Bars
- Chocolate-Chip Peanut Butter Cookie Cake
- Peanut Butter Cup Cookie Bars
Favorite Tools
- Glass Mixing Bowls
- Half Sheet Pans
- OXO Silicon Spatula Set
- Parchment Paper
- Stand Mixer
- Wire Cooling Rack
- Set of Cookie Scoops (1 Tbsp, 2 Tbsp, 3 Tbsp)
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Chocolate Peanut Butter (Buckeye) Brownies
Equipment
- 9 x 13 Baking Dish
- Mixing Bowls
- Stand or Handheld Mixer
- Saucepan
Ingredients
Brownie Layer:
- 1 cup Unsalted Butter
- 2 cups Granulated Sugar
- 3 Eggs
- 3 teaspoons Pure Vanilla Extract
- 2/3 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup All-Purpose Flour
Peanut Butter Layer:
- 1 cup Butter, softened
- 1 cup Creamy Peanut Butter
- 4 cups Powdered Sugar
- 2 Tablespoons Milk, if needed
Ganache Layer:
- 4 cups Chocolate Chips
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Butter
- 1/2 cup Heavy Cream
Instructions
- Preheat oven to 350 F. Line a 9×13 pan with parchment paper (leave ends hanging over the edges so you can lift the brownies out after baking.)
- For the brownies, melt the butter in a large saucepan. Remove from heat and whisk in sugar. Beat in eggs and vanilla until smooth. Add cocoa, baking powder and salt and stir to combine. Add flour and stir until smooth. Spread into pan and bake until cooked through, 25-30 min. Cool completely before frosting.
- For peanut butter layer, beat all ingredients until light and fluffy. Add milk a bit at a time, if needed, to reach a smooth, spreadable consistency. Once the brownies are cool, spread the peanut butter layer over the top and refrigerate until set, about 30 minutes.
- For the ganache layer, combine all ingredients in a microwave safe bowl. Melt slowly in 20 second increments in the microwave, stirring well each time. When smooth, pour over the top of the brownies and spread with a spatula until even. Return to the refrigerator to set. Slice and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
And here’s what it really looked like as Frank and I were trying to capture the “perfect pour” shot of ganache…
Jess,
PS do you also do the posts for the Paleo stuff, it’s under a woman named Jess also? Just asking?
Maggie in Michigan
I don’t do paleo posts off the blog, though I have posted at other sites around the web! I’ll have to look up this other Jess. 😉
Jess, in one of your recipes of the year 2015 you referenced 48 hour apples cooking down to apple butter with no added sugar, for whatever reason, I cannot get to or find link to that recipe, can you send to me please, wold love to try this, thanks.
Maggie in Michigan
Maggie – you make me realize that I’ve never put that recipe on the blog, even though I make it a couple times every year. I’ve never written the recipe down, but I basically just peel and chop apples and put them in the slow cooker on low, adding about 1 cup of water and giving it a good stir whenever I notice that the bottom is drying out. In the last couple hours I add about 2 tsp of cinnamon. It smells amazing and comes out so rich and thick without a bit of sugar. It’s a really flexible method, but you do have to keep an eye on it to make sure it doesn’t dry out. Overnight, I usually add a bit of extra water to make sure it keeps simmering along. I start with 4-5 pounds of apples and the cook WAY down to just a couple super flavorful jars of apple butter. I’ll put it on my list to do a post on it!
Hi Jess, can’t wait to try this recipe! Quick question. Milk chocolate or semi-sweet chocolate chips?:) thanks!
Semi-sweet all the way Emily! These are a pretty sweet dessert, so that semi-sweet gives it just a hint of bitterness that is perfect. I’m correcting the recipe now – thanks!
Thanks Jess! Going to make them today!:)
My husband’s favorite thing on earth are chocolate peanut butter balls similar to buckeyes, he (and I) would go gaga for these brownies! They are 100% what I’m making him for his next birthday.
I forgot how delicious these brownies were! So glad you liked them and thanks for the kind words. I had no idea what a Buckeye was either until a co-worker told me about them. Now I’m hooked!
Erin – they were really amazing – thanks so much for the great recipe!
I haven’t heard of buckeyes either, but I love the look of this dish. Just stunning!
Amazing. Simple, delicious, amazing-ness! Such a scrumptious choice of a recipe for SRC Jess! I was assigned to your blog this month and seriously loved every moment of it. It was a pleasure and honor being introduced to your blog and discovering all your wonderful recipes, reading about your travel adventures and “watching” your beautiful girls grow. You truly have a gem of a blog! A gem! 🙂
I think it might be a regional thing! I had never heard of them until college! But man, am I glad I know about them now – these brownies look awesomeeee.
Those look awesome! I love chocolate and peanut butter ANYTHING!! Around here with my Michigan husband, we don’t talk about Buckeyes. But we certainly eat them! Great SRC choice!
Ohhh my gaaaah these look amazing! I know what buckeyes are, but living in a state neighboring Ohio, I think you kind of have to know??? I love choc + PB so I know I’d love these brownies! Too bad I can’t make them. Because then I’d eat the whole pan. 🙂
Yes Lauren! Two points for Buckeyes – I should have known I could count on you Ohio-natives. 😉 And yes – eating the whole pan was definitely a danger here.