These Buckeye Brownies are a decadent treat that combines rich chocolate and creamy peanut butter in every bite. The fudgy brownie base is perfectly balanced by a smooth, velvety peanut butter layer, creating a harmony of flavors that’s simply irresistible. With just 35 minutes of prep and 25 minutes of baking, you’ll have a dessert that’s as easy to make as it is indulgent.
Each bite offers a delightful contrast of textures—chewy, dense brownie meets silky peanut butter topping, finished with a glossy chocolate glaze. Packed with 8g of protein per serving, these brownies are a satisfying treat that feels both indulgent and wholesome. Perfect for sharing or savoring solo, they’re guaranteed to become a new favorite in your dessert repertoire.
Ingredients for Buckeye Brownies
- For the Brownies:
- 12 Tablespoons (170 g) salted butter, cut into Tablespoon-sized pieces
- ¾ cup (75 g) natural cocoa powder
- 1 ⅔ cup (345 g) granulated sugar
- 2 large eggs + 1 large egg yolk, lightly beaten
- 1 teaspoon (5 ml) vanilla extract
- 1 ⅓ cup (165 g) all-purpose flour
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon (2 g) salt
- For the Peanut Butter Fudge:
- 2 cups (475 g) creamy peanut butter
- ½ cup (113 g) salted butter, chopped into about 8 pieces
- 1 teaspoon (5 ml) vanilla extract
- 2 ¼ cups (285 g) powdered sugar
- 1 Tablespoon (15 ml) milk (if needed)
- For the Chocolate Ganache:
- 1 ½ cups (265 g) semisweet chocolate chips
- 6 Tablespoons (85 g) salted butter, cut into pieces
Step-by-Step Instructions
- Preheat the oven to 350°F (177°C). Lightly grease or spray a 13×9-inch pan, or line it with parchment paper.
- Make the brownie batter: In a large microwave-safe bowl, melt the butter in the microwave. Stir in the cocoa powder and sugar until well combined. Add the eggs, egg yolk, and vanilla extract, and mix thoroughly.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, stirring until completely combined.
- Bake the brownies: Spread the batter evenly into the prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely.
- Prepare the peanut butter fudge: In a large heatproof bowl, combine the peanut butter and butter. Microwave in 15-second increments, stirring between each, until the butter is melted and the mixture is smooth. Stir in the vanilla extract, then gradually add the powdered sugar. If the mixture is too stiff, add milk 1 teaspoon at a time until it’s spreadable but still fudgy.
- Assemble the layers: Drop spoonfuls of the peanut butter fudge over the cooled brownies. Use a knife to gently spread it into an even layer.
- Make the chocolate ganache: In a medium heatproof bowl, combine the chocolate chips and butter. Microwave in 15-second increments, stirring between each, until melted and smooth. Pour the ganache over the peanut butter layer and spread it evenly with a knife or offset spatula.
- Set and serve: Allow the chocolate to set for 30-60 minutes before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
These Buckeye Brownies are rich and decadent, so pairing them with a cold glass of milk or a scoop of vanilla ice cream balances the flavors beautifully. For a festive touch, serve them with a drizzle of caramel sauce or a sprinkle of sea salt to enhance the chocolate and peanut butter combo.
Keep It Fresh: Storage Tips
Store your brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying!
Mix It Up: Recipe Variations
Swap the semisweet chocolate chips for dark chocolate for a deeper flavor, or use white chocolate for a sweeter twist. If you’re feeling adventurous, add a layer of crushed pretzels between the brownie and peanut butter fudge for a salty crunch. You can also use almond butter or sunflower seed butter as a peanut-free alternative.
Quick Tips: Time-Saving Hacks
To speed up the cooling process, place the brownies in the fridge for 15-20 minutes after baking. For the peanut butter fudge, use a stand mixer to combine the ingredients quickly and evenly. If you’re short on time, skip the chocolate ganache and simply sprinkle chocolate chips over the peanut butter layer—they’ll melt slightly and create a delicious topping.
Essential Tools: Equipment Guidance
A 13×9-inch baking pan is a must for this recipe. If you’re using parchment paper, leave an overhang on the sides for easy removal. A microwave-safe bowl and a sturdy spatula will make melting and mixing ingredients a breeze. For smooth layers, an offset spatula is perfect for spreading the peanut butter fudge and chocolate ganache evenly.
Buckeye Brownies
Ingredients
- 12 Tablespoons salted butter cut into Tablespoon-sized pieces
- ¾ cup natural cocoa powder
- 1 ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Fudge
- 2 cups creamy peanut butter
- ½ cup salted butter chopped into about 8 pieces
- 1 teaspoon vanilla extract
- 2 ¼ cups powdered sugar
- 1 Tablespoon milk if needed
Chocolate Ganache
- 1 ½ cups semisweet chocolate chips
- 6 Tablespoons salted butter cut into pieces
Instructions
- Preheat oven to 350F (177C) and lightly grease/spray a 13×9 pan (or line with parchment paper).
- In a large, microwave-safe bowl, heat butter in microwave until melted.12 Tablespoons (170 g) salted butter
- Stir in cocoa powder and sugar until well combined.¾ cup (75 g) natural cocoa powder, 1 ⅔ cup (345 g) granulated sugar
- Add eggs, egg yolk, and vanilla extract and stir until well combined.2 large eggs + 1 large egg yolk, 1 teaspoon (5 ml) vanilla extract
- In a separate, medium-sized bowl, combine flour, baking powder and salt.1 ⅓ cup (165 g) all-purpose flour, ½ teaspoon (2 g) baking powder, ¼ teaspoon (2 g) salt
- Gradually add to butter mixture until completely combined.
- Spread batter evenly into prepared pan and bake on 350F (177C) for 25 minutes. Allow to cool completely before covering with peanut butter fudge.
- Peanut Butter LayerCombine peanut butter and butter in large heat proof bowl and microwave at 15-second increments (stirring between each) until butter is completely melted and mixture is smooth.2 cups (475 g) creamy peanut butter, ½ cup (113 g) salted butter
- Stir in vanilla extract.1 teaspoon (5 ml) vanilla extract
- Gradually stir in powdered sugar until completely combined. If mixture is too stiff, add milk. 2 ¼ cups (285 g) powdered sugar, 1 Tablespoon (15 ml) milkMixture should be fudgy enough that you can mold pieces into a ball, but not too stiff that you won’t be able to spread it over the brownies (feel free to add additional milk, 1 teaspoon at a time, if mixture is too stiff, or more powdered sugar, 1 Tablespoon at a time if mixture is too soft).
- Drop by heaping spoonfuls over the cooled brownies and use a knife to gently spread until the brownies are evenly covered with a thick layer.
- Chocolate ToppingPrepare chocolate topping by combining chocolate chips and remaining butter in a medium heat-proof bowl and microwaving at 15-second increments (stirring well between) until completely melted.6 Tablespoons (85 g) salted butter, 1 ½ cups (265 g) semisweet chocolate chips
- Evenly pour chocolate over fudge and spread with a knife or offset spatula until smooth.
- Allow chocolate to set before slicing and serving (30-60 minutes).