Buckeye Brownies with a thick, chewy brownie base, a smooth peanut butter layer, and a rich chocolate topping!
Buckeye Brownies
Buckeyes are a classic Ohio treat—chocolate and peanut butter in candy form. When I lived in Cleveland, they were everywhere, especially around the holidays. After moving, I missed them so much!
So, I made Buckeye Brownies—fudgy brownies, a thick peanut butter layer, and a smooth chocolate topping.
Honestly? I think I like these even more!
Ingredients
Here’s what you’ll need to make Buckeye Brownies:
- Brownie mix: A boxed mix makes it easy, but homemade works too—just use the right pan size. I like Betty Crocker and Ghirardelli.
- Butter: Makes the peanut butter layer rich and helps it set.
- Peanut butter: Use smooth peanut butter for the best texture.
- Vanilla: Adds flavor.
- Powdered sugar: Sweetens and thickens the peanut butter layer.
- Salt: Balances the sweetness.
- Chocolate chips: Semi-sweet or dark—both work great!
- Coconut oil: Keeps the chocolate smooth and easy to slice.
Tips For The Best Buckeye Brownies
- Line the pan with parchment so you can lift the brownies out easily—you’ll be glad you did!
- Don’t overbake: Brownies should look slightly underdone so they stay soft and fudgy.
- Let them cool! Wait before adding peanut butter, then chill before topping with chocolate. I bake mine the night before.
- Spread the peanut butter evenly all the way to the edges so the chocolate doesn’t seep through.
- For clean slices, warm a knife under hot water, dry it, and cut quickly.
Buckeye Brownies Variations
- Add a sprinkle of salt: Sprinkle sea salt on top for a salty and sweet mix.
- Try a new nut butter: Swap peanut butter for almond or cashew.
- Go darker: Use dark chocolate chips on top for a richer flavor.
- More peanut butter: Add peanut butter cups or Reese’s Pieces.
Storage
Store Buckeye Brownies in a sealed container in the fridge for 3–4 days. Freezing isn’t best—the filling and topping don’t thaw well.
More Brownie Desserts
- Mint Brownie Cookies soft brownie cookies with a hint of mint
- Brownie Oreo Ice Cream Bars with a layer of hot fudge
- Brownie Cookie Bars with a caramel filling
- Dessert Cheese Ball brownie flavored
- Edible Brownie Batter loaded with chocolate chips
Buckeye Brownies
Buckeye Brownies combine a rich, fudgy chocolate brownie base with a smooth peanut butter layer, topped off with a delicious chocolate topping.
Equipment
- 9 x 9-inch baking pan or 8 x 8-inch
Ingredients
- 1 (17.8-ounce) package brownie mix and ingredients listed on the package, see note 1
Peanut Butter Filling
- 4 tablespoons unsalted butter melted
- 3/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/8 teaspoon salt
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Number 1 Tip: Allow yourself plenty of time to make this dessert so the layers have time to chill or rest. I like making the brownies a day ahead!Brownies: Preheat oven to 350℉. Line a 9×9-inch (or 8×8-inch for thicker brownies) pan with parchment paper, leaving an overhang. Prepare and bake the brownie mix according to package directions, being careful not to overbake. Let cool for 20 minutes, then cover and place in the fridge (or freezer) while preparing the peanut butter layer.
- Peanut Butter Layer: In a large bowl, mix melted butter, peanut butter, vanilla, salt, and powdered sugar until a smooth, thick dough forms. Drop dollops of the mixture over the cooled brownies. Use the back of a spoon to gently spread it into an even layer, pressing it to the edges of the pan. Cover and refrigerate while preparing the topping.
- Topping: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring in between, until fully melted and smooth. Pour over the peanut butter layer and smooth into an even layer. Let set at room temperature.
- Serve: Once topping is firm, use the parchment overhang to lift the brownies from the pan. Cut with a sharp knife, running the blade under hot water and drying between cuts for clean slices. Let sit at room temperature for about 30 minutes before serving.
Recipe Notes
Note 1: I use a boxed brownie mix for convenience, but homemade brownies work too! Just make sure your recipe fills an 8×8 or 9×9-inch pan. My go-to mixes are Betty Crocker’s Supreme Triple Chunk® (17.8 ounces) or Ghirardelli Ultimate Chocolate Brownie Mix® (19 ounces). I prefer the Betty Crocker mix.
Storage: Store brownies in an airtight container in the fridge for 3–4 days for the best taste. Freezing isn’t recommended as the dairy in the filling and topping doesn’t hold up well after thawing.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 35.4g | Protein: 4.4g | Fat: 16.7g | Cholesterol: 15.2mg | Sodium: 117.4mg | Fiber: 1.3g | Sugar: 26.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe and have made it numerous times to rave reviews! Any harm in swapping out milk chocolate for dark chocolate?
Yay!! I’m so glad to hear this! And nope! You should be just fine switching out the chocolates! It’s totally just about preference! 🙂