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Stack of three buckeye brownies
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Buckeye Brownies

If you love buckeye candies, then you need to make these buckeye brownies. Chewy brownie on the bottom, creamy peanut butter filling in the middle, and chocolate on top. The middle tastes somewhere in between peanut butter fudge and a peanut butter cup!
Prep Time30 minutes
Cook Time25 minutes
Cooling2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Buckeye Brownies
Servings: 18 brownies
Author: Fiona Dowling

Equipment

  • 9x13 inch (23 x 33 cm) baking pan*

Ingredients

Brownie

  • 12 tablespoons unsalted butter (168 grams)
  • 3 ounces semi-sweet chocolate (85 grams) about 1/2 cup chocolate chips
  • 1½ cups granulated sugar (300 grams)
  • 3 large eggs room temperature
  • ¼ cup cocoa powder (22 grams)
  • 1 cup all-purpose flour (125 grams)
  • ½ teaspoon salt

Peanut Butter Middle

  • ½ cup unsalted butter (112 grams) softened, but not starting to melt
  • 1½ cup smooth peanut butter
  • 2 cups powdered sugar (220 grams) sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Chocolate Topping

  • 10 ounces semi-sweet chocolate (283 grams) about 1½ cups chocolate chips
  • ½ cup unsalted butter (112 grams) cut into cubes

Instructions

Brownies

  • Preheat the oven to 350℉ (180℃). Line a 9x13 inch (23x33 cm) pan with parchment paper, leaving an overhang around the sides.
  • In a large bowl, melt together the butter and chocolate. If using a microwave, melt together on medium power (do not use high power, which is often the default) for 20 second intervals. Between each interval, stir. Alternatively, you can use a double boiler over low heat while gently stirring. If using a double boiler, ensure that the bottom of the bowl containing the chocolate and butter isn't touching the hot water below.
  • Allow the melted chocolate and butter to cool for about 5 minutes. Then whisk the sugar into the mixture, followed by the eggs and vanilla extract. Keep whisking until there are no visible pieces of eggs.
  • Sift the flour, cocoa and salt into the bowl. Then gently stir together until smooth.
  • Pour the batter into the prepared and and smooth the top. Bake in the middle of the preheated oven for about 23-30 minutes, or until the top is set and an inserted toothpick comes out clean or with a few moist crumbs.
  • Cool the brownies fully. Do not remove form the pan.

Peanut Butter Middle

  • In a large bowl, beat the butter until smooth.
  • Mix the peanut butter, sifted powdered sugar, vanilla and salt into the butter. Keep mixing until there are no lumps of powdered sugar or butter.
  • Spoon the peanut butter filling onto the fully cooled brownies. Spread into an even layer using an offset spatula or the back of a spoon.

Chocolate Topping

  • Ensure the chocolate is finely chopped (if not using chocolate chips). Place the chocolate and butter (cut into cubes) into a large heatproof bowl. Melt together. If using a microwave, melt together on medium power (do not use high power, which is often the default) for 20 second intervals. Between each interval, stir. Alternatively, you can use a double boiler over low heat while gently stirring. If using a double boiler, ensure that the bottom of the bowl containing the chocolate and butter isn't touching the hot water below.
  • Pour the chocolate topping on top of the peanut butter layer. Moving quickly, spread into an even layer using the back of a spoon or offset spatula.
  • Allow the bars to set completely before slicing. They will need about 2 hours to set on on the counter, or about 1 hour in the fridge. When ready to slice, lift the bars out of the pan using the overhang of the parchment (lifting from the long sides). Place on a cutting board and peel back the sides of the brownies. Slice with a sharp knife and wipe off the knife after each cut.

Notes

  1. Chocolate: For the brownies and chocolate topping, feel free to use semi-sweet chocolate or 50-60% dark chocolate. 
  2. Peanut Butter: Be sure to use smooth peanut butter. Do not use any variety of peanut butter where the oil sits on the top, as this can cause the peanut butter middle to separate and become oily. 
  3. Storage: Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days. If your kitchen is warm, then I recommend storing in the fridge. 
  4. Nutrition: Details provided are an estimate only based on 1 brownie, assuming that the pan is sliced into 18 uniform pieces. 

Nutrition

Calories: 561kcal | Carbohydrates: 52g | Protein: 8g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 206mg | Potassium: 281mg | Fiber: 3g | Sugar: 40g | Vitamin A: 604IU | Calcium: 36mg | Iron: 2mg