Buckeye Brownies
These Buckeye Brownies combine rich, fudgy brownies with a creamy peanut butter layer and a smooth chocolate topping. With layers of flavor and texture, they’re a perfect treat for chocolate and peanut butter lovers alike.
Easy Buckeye Brownie Recipe
I used to make Buckeye candies with my mom as a kid, and I was obsessed with that creamy peanut butter filling covered in chocolate. Turns out, that same peanut butter layer makes an amazing frosting for brownies!
Lately, I’ve been really into layered brownies—like my Baileys Brownies and Peppermint Bark Brownies—because they’re such an easy way to dress up a boxed brownie mix. We all know I love a good boxed mix hack and adding layers of easy homemade frosting and ganache is such an easy way to elevate brownies.
Ingredients
- Brownie mix + ingredients listed on package – Use your favorite fudge brownie mix for a rich and chewy base. Follow the instructions on the box for the best results.
- Peanut butter – Creamy, no-stir peanut butter gives the frosting that classic Buckeye flavor.
- Unsalted butter – Softened butter makes the frosting smooth and spreadable.
- Powdered sugar – Adds sweetness and helps create a fluffy texture.
- Vanilla extract – Enhances the frosting flavor.
- Salt – Balances the sweetness and brings out the flavors.
- Milk – Thins the frosting to the perfect consistency.
- Semi-sweet chocolate chips – Melt into a smooth, rich ganache.
- Heavy cream – Creates a silky texture for the chocolate ganache.
Making the Chocolate Peanut Butter Brownies
- Prep – Preheat your oven according to the brownie mix instructions. Line a 9×9-inch square pan with parchment paper.
- Bake the brownies – Prepare the brownie batter as directed on the box and bake. Let them cool completely in the pan.
- Make the peanut butter frosting – In a large bowl, beat the peanut butter and butter until smooth. Mix in the powdered sugar, vanilla, and salt. Add milk, one tablespoon at a time, until the frosting is creamy and spreadable.
- Frost the brownies – Spread the peanut butter mixture evenly over the cooled brownie layer. Place the pan in the fridge while making the ganache.
- Make the ganache – Place the chocolate chips in a microwave-safe bowl. Pour the heavy cream over the chocolate chips and microwave for 40 seconds. Let the bowl sit for 1 minute, then whisk until smooth.
- Add the ganache – Pour the ganache over the peanut butter layer and spread it into an even layer. Refrigerate until set, then slice and serve your delicious brownies.
Variations and Substitutions
- Brownie base – Use a homemade brownie recipe instead of a boxed mix if you prefer a from-scratch version.
- Pan size – For thinner layers and more servings, bake the brownies in a 9×13-inch pan instead of a 9×9-inch pan. The brownies will be thinner, so adjust the baking time as needed.
- Peanut butter alternatives – Swap peanut butter for almond butter, cashew butter, or a nut-free spread like SunButter for an allergy-friendly option.
- Chocolate options – Use milk chocolate or dark chocolate chips instead of semi-sweet for a different flavor.
- Topping ideas – Sprinkle chopped peanuts, mini peanut butter cups, or flaky sea salt over the ganache for extra texture and flavor.
Tips for Success
- Line the pan properly – Use parchment paper to fully line the baking pan, leaving extra overhang on the sides. This makes it easier to lift the brownies out in one piece for neater slicing.
- Let brownies cool completely – Make sure the brownies are fully cooled before frosting. If they’re even slightly warm, the peanut butter layer can melt and lose its texture.
- Adjust frosting consistency – If the peanut butter frosting is too thick, mix in a little milk, one tablespoon at a time, until it spreads easily. Be careful not to add too much, or it may turn runny.
- Give the ganache time to cool – After heating the chocolate and cream, let the ganache rest for about 10 minutes. It should be pourable but not hot so the frosting won’t melt.
- Chill between layers – Refrigerate the brownies after adding the peanut butter frosting for at least 20–30 minutes. This helps firm it up so the ganache spreads smoothly without mixing into the frosting.
- Refrigerate before slicing – Once the ganache is added, chill the brownies before cutting. This helps keep the layers intact and makes for cleaner slices.
- Use a hot, sharp knife – Run a sharp knife under hot water, dry it off, and slice with steady pressure. Warming the knife helps create smooth, even cuts without dragging through the layers.
Storage
Store the brownies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Freeze the brownies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature before eating.
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Buckeye Brownies
Ingredients
Brownies
- 1 (18-ounce) box fudge brownie mix + ingredients listed on the box
Peanut Butter Frosting
- 1 cup creamy no-stir peanut butter
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2–4 tablespoons milk
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
Instructions
- Preheat the oven according to the brownie mix instructions. Line a 9×9-inch baking pan with parchment paper.
- Prepare the brownie batter as directed on the box, pour it into the prepared pan, and bake as instructed. Let the brownies cool completely.
- In a mixing bowl, beat together the peanut butter and butter until smooth. Mix in the powdered sugar, vanilla, and salt. Add milk, one tablespoon at a time, until the frosting is smooth and spreadable.
- Spread the peanut butter frosting evenly over the cooled brownies. Refrigerate for at least 20 minutes.
- Place the chocolate chips in a microwave-safe bowl. Pour the heavy cream over the chocolate chips and microwave for 40 seconds. Let sit for 1 minute, then whisk until smooth.
- Pour the ganache over the peanut butter layer and spread evenly. Refrigerate until set.
- Slice into squares and serve.
Notes
- Store the brownies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
- Freeze the brownies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature before eating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.