Buckeye Brownies combine a moist chocolate brownie base, a creamy peanut butter filling, and chocolate ganache topping.
Check out some other delicious chocolate and peanut butter treats like the Chocolate Peanut Butter Pie or Peanut Butter Chocolate Chip Cookies.
Our Favorite Buckeye Brownies
Buckeyes are a traditional candy from Ohio, USA made from a mixture of peanut butter and powdered sugar, shaped into balls, and dipped in chocolate. They are named after the Ohio Buckeye tree and are particularly popular during the holiday season. The origin of Buckeyes is uncertain, but it is believed that they were first made by Ohio residents in the late 1800s or early 1900s.
Today, Buckeyes can be found commercially and enjoyed by people all over the country. When I lived in Ohio, I had easy access to a variety of Buckeye candies and desserts. Since moving away, I crave these candies all the time. That’s why I created Buckeye Brownies, which have three delicious layers – a chocolate brownie base, a creamy peanut butter filling, and a delicious chocolate ganache topping.
How To Make Buckeye Brownies
The key to these delicious Buckeye Brownies is in the layers. Let’s take a closer look at each one:
Brownie Base: To start, we use a boxed brownie mix for convenience. However, if you prefer to make your brownies from scratch, you can use your favorite brownie recipe in place of the mix in this recipe. Just make sure it fills an 8×8 or 9×9 inch pan. Two of our favorite mixes to use are Betty Crocker’s Supreme Triple Chunk® (17.8 ounces) or Ghirardelli Ultimate Chocolate Brownie Mix® (19 ounces). Of those two, we prefer the Betty Crocker mix.
Peanut Butter Filling: The middle layer of these brownies is a creamy peanut butter filling that adds a delicious contrast to the chocolate brownie base.It’s simple to make with ingredients such as creamy peanut butter, powdered sugar, butter, vanilla, and salt. Use a smooth and creamy peanut butter, not the natural kind that tends to separate.
Chocolate Ganache Topping: Finally, the crowning jewel of these Buckeye Brownies is the chocolate ganache topping. This rich and smooth topping is made using semi-sweet or dark chocolate chips. Keep in mind that the topping needs time to firm up before cutting and serving. Using high-quality chocolate will enhance the taste of these delicious brownies.
Here are some tips to help you make the perfect Buckeye Brownies:
- For easier bar removal, line the pan with parchment paper. With the extra layers of peanut butter filling and ganache, you’ll thank me later! This will make it easy for you to remove the brownies from the pan without them falling apart or sticking to the sides.
- If your brownie mix comes with a fudge layer, leave it out of the mix and spread it onto the brownies straight from the oven instead. This gives you another delicious layer!
- Be patient in layering. The brownies need to be completely cooled and firm before adding the peanut butter layer and the peanut butter layer needs to be chilled before adding the chocolate ganache. Take your time layering this dessert for the best results. I usually make the brownie base the night before.
- For easier slicing, run your knife under hot water and then wipe off with a towel between slices. This will make it easier to get a clean cut and will keep your knife from sticking to the chocolate.
By following these tips and being patient in layering, you’ll be able to achieve perfect Buckeye Brownies every time!
Chocolate Ganache
As ganache cools, it thickens due to solidified fat which helps bind the mixture and achieve a thicker consistency. High-quality chocolate with a high percentage of cocoa solids will result in a firmer ganache. Cooling also causes cocoa particles to bind together, contributing to thickness.
Here are some tips to make a chocolate ganache that is the ideal consistency for spreading on top of these brownies:
- Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste and texture of your ganache. Use high-quality chocolate that has a high percentage of cocoa solids.
- Use heavy cream: Heavy cream will give you a rich, smooth texture.
- Heat the cream: Heat the heavy cream until it is hot but not boiling. You can do this in a saucepan on the stove or in the microwave.
- Allow it to cool: Once the ganache is fully mixed, let it sit at room temperature until it nicely thickens to a soft frosting-like consistency.
- Adjust the consistency: If the ganache is too thick, you can add more cream or milk to make it thinner. If it is too thin, you can add more melted chocolate to make it thicker.
- Use it at the right temperature: The temperature of your ganache will affect its consistency and how it can be used. For pouring and glazing, we want a ganache to be warm, but for spreading (like frosting on top of these brownies), it needs to be fully cooled.
Variations
Here are a few ideas for variations of Buckeye Brownies:
- Add nuts to the brownie base for added texture and crunch. Chopped peanuts or walnuts would work well.
- Add a sprinkle of sea salt to the chocolate ganache topping for a salty-sweet contrast.
- Use a different type of nut butter, like almond or cashew, in the filling.
- For a richer chocolate flavor, you can add some espresso powder to the brownie base.
- Use dark chocolate chips in the ganache for a richer, more intense chocolate flavor.
- Mix in some peanut butter cups or Reese’s Pieces into the brownie batter for even more peanut butter flavor!
Storage
To store leftovers, place leftover brownies in an airtight container and keep them in the refrigerator. They should be consumed within 3-4 days for best taste. Freezing is not recommended for these buckeye brownies as the dairy in the filling and ganache does not hold up well during the thawing process.
More Brownie-Based Desserts
- Mint Brownie Cookies with a brownie cookie base
- Brownie Oreo Ice Cream Bars with a layer of hot fudge
- Brownie Cookie Bars with a caramel filling
- Dessert Cheese Ball brownie-batter flavored
- Edible Brownie Batter made with heat-treated flour
Buckeye Brownies
Equipment
- 9 x 9-inch baking pan or 8 x 8-inch
- Parchment paper
Ingredients
- 1 (18-ounce) package brownie mix and ingredients listed on the package, see note 2
Peanut Butter Filling
- 6 tablespoons unsalted butter melted but not hot
- 3/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1-1/2 cups powdered sugar
- 1/8 teaspoon salt
Ganache
- 1 cup + 2 tablespoons semi-sweet chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter
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 9x9-inch baking pan (or 8x8-inch for thicker brownies) with parchment paper, leaving an overhang. Prepare and bake brownie mix according to package instructions, being careful not to overbake. Remove brownies from oven and allow to cool 20 minutes. Then cover and place in the fridge (or freezer) while preparing peanut butter layer.
- Peanut Butter Layer: In a large bowl, mix together melted butter, peanut butter, vanilla, salt, and powdered sugar until a thick dough forms. Drop this mixture in dollops over cooled brownies and use the back of a spoon to gently coax and spread it into an even layer, pressing it to the very edges of the pan to fully seal the brownies. (This will take some patience to ensure the peanut butter layer doesn’t lift up the brownies!) Cover and place in the fridge until the ganache is ready.
- Ganache: (See note 2 for tips!) To make the ganache, measure chocolate chips into a heatproof bowl. In a glass measuring cup, add heavy cream and butter and microwave until steaming hot (but not boiling), about 1 to 1-1/2 minutes. Pour hot cream mixture over the chocolate chips. Do not stir. Cover bowl to keep in the heat and let stand 5 minutes. Then, stir until chocolate is fully melted and smooth. If needed, microwave mixture 15 seconds to further melt. Let ganache stand for 45 minutes up to an hour at room temperature or until very thick (soft frosting consistency). Stir again and scoop over peanut butter layer. Smooth evenly with a butter knife.
- Serve: Cover bars and refrigerate 3–6 hours or until the chocolate topping is firm. Using the parchment overhang, remove brownies from the pan and cut with a sharp knife. To get clean cuts, run your knife under hot water, dry, and slice in quick cuts. Let sit out at room temperature for about 30 minutes before enjoying!
Video
Recipe Notes
- Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste and texture of your ganache.
- Use heavy cream: Heavy cream will give you a rich, smooth texture.
- Heat the cream: Heat the heavy cream until it is hot but not boiling, which can break the cream.
- Allow it to cool: Once the ganache is fully mixed, let it sit at room temperature until it nicely thickens to a soft frosting-like consistency.
- Adjust the consistency: If the ganache is too thick, you can add more cream or milk to make it thinner. If it is too thin, you can add more melted chocolate to make it thicker.
- Use it at the right temperature: The temperature of your ganache will affect its consistency and how it can be used. For pouring and glazing, we want a ganache to be warm, but for spreading (like frosting on top of these brownies), it needs to be fully cooled and thickened.
Nutrition
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! 🙂