Buckeye Brownies are made with layers of moist, fudgy chocolate brownies, creamy peanut butter, and an easy chocolate glaze.
Buckeye Candies are a classic American treat originating in Ohio. The original recipe is a ball of peanut butter fudge dipped into chocolate fudge. This Brownie Recipe takes the same flavors and makes them into easily shareable bar treats perfect for a potluck or bake sale.
Easy, fudgy Buckeye Brownies are the perfect dessert to share with family and friends. The next time you have a potluck, party, or family get-together this brownie recipe is the perfect dish to serve. The combination of peanut butter and chocolate is always a crowd favorite, and they’re easy to make!
This recipe is made in three layers, but none of them are difficult. The Chocolate Brownie base is topped off with a fluffy peanut butter layer. Then you spread Chocolate Ganache over the top to finish. While this recipe takes almost 2 hours to make start to finish, most of that time is just leaving the brownies to cool between each layer. The actual hands-on time is quite easy, and well worth any effort.
WHY ARE THEY CALLED BUCKEYE BROWNIES?
These brownies get their name from the peanut butter candy recipe that inspired them. The candies are made with the peanut butter center just peeking out from the chocolate coating. The round candies resembled a nut from a buckeye tree, which is how they got their name.
MORE BROWNIE RECIPES
TIPS FOR MAKING BUCKEYE BROWNIES
- Prep time: Start the recipe by preheating the oven and coating the baking dish in nonstick cooking spray.
- Brownie layer: Add melted butter, sugar, eggs, and vanilla extract to your mixing bowl. Whisk together until the wet ingredients are smooth. Then add the cocoa powder, flour, salt, and baking powder. Mix the brownie batter until there are no more white streaks from the flour. Pour the batter into the baking dish and spread it out evenly with a rubber spatula.
- Peanut butter layer: Add the peanut butter and butter to your stand mixer. Mix on medium speed until they are light and creamy. Turn the speed to low and add the powdered sugar and water. Use a tablespoon-sized scoop to spoon the peanut butter mixture evenly over the brownie batter in 16 spots.
- Baking time: Bake the Buckeye Brownies for 25-30 minutes. To test if they’re done insert a toothpick in the middle of the brownies. If it comes out with moist crumbs on it, take the brownies from the oven. Let them cool for 20 minutes before adding the chocolate ganache.
- Chocolate glaze: Add chocolate chips and butter to a microwave-safe bowl. Microwave them at 50% power in 30-second increments. Stir in between microwaving sessions and continue until it’s melted and smooth. Pour and spread the chocolate mixture over the brownies.
- Chill: Refrigerate the brownies for a full hour before slicing and serving.
Create a free account to Save Recipes
VARIATIONS ON BUCKEYE BROWNIES
- Peanut butter: To get a different texture in the peanut butter balls you can use crunchy peanut butter or mix whole peanuts into the mixture.
- Brownie mix: To save some time, you can use a box mix brownies for the base. You can follow the package directions exactly, or make a few easy changes to improve them. A couple of tricks to make brownie mix taste more homemade is using melted butter to replace the vegetable oil, and milk instead of the water called for.
- Mix-ins: For some easy, and tasty add-ins try mixing chocolate chips into the brownie batter. Semisweet, dark, milk or white chocolate would all taste great. You could also top the dish off with nuts, crushed pretzels, Reese’s Pieces, or toffee bits.
MORE PEANUT BUTTER RECIPES
HOW TO STORE BUCKEYE BROWNIES
- Serve: Let the Buckeye Brownies cool before you slice and serve them.
- Store: If you cover the leftovers, they’ll be good in a dry cool place for 2-3 days. You can also cover them to store in the fridge for up to 1 week.
- Freeze: To freeze the brownies cut them into squares and put them in a Ziploc bag with the layer separated by parchment paper. They’ll stay good in the freezer for 2-3 months.
- 1/2 cup unsalted butter , melted
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter , softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 1 tablespoon water
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- Preheat oven to 350 degrees.
- Spray an 8x8 inch baking pan with baking spray.
- Whisk together melted butter, sugar, eggs, and vanilla extract.
- Whisk in the cocoa powder, flour, salt, and baking powder.
- Spread batter evenly into a greased baking pan.
- To your stand mixer add the butter and peanut butter on medium speed until creamy.
- At low speed add in powdered sugar and water until creamy.
- Spoon 1 tablespoon-sized spoonfuls over the batter in 16 spots evenly.
- Bake for 25 to 30 minutes then let cool for 20 minutes.
- In a microwave-safe bowl add the chocolate chips and butter and microwave on 50% power in 30-second increments until completely melted.
- Stir until well combined.
- Pour over the baked brownies.
- Refrigerate for 1 hour before serving.