Description
These Buckeye Brownies are a delightful treat featuring rich chocolate and creamy peanut butter, making them perfect for any occasion. Simple to prepare and packed with flavor, these brownies are destined to impress your family and friends!
Ingredients
Scale
- 6 oz semisweet chocolate
- ½ cup salted butter
- 2 large eggs
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ¾ cup creamy peanut butter
- ¼ cup salted butter (softened)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1 ½ cups powdered sugar
- 1–2 tablespoons whole milk (room temperature)
- ½ cup heavy cream
- 1 cup semisweet chocolate (6 ounces)
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×9 inch baking dish with parchment paper and lightly grease it. Set aside.
- Melt 6 oz of semisweet chocolate and ½ cup of salted butter together in a microwave-safe bowl, heating in 30-second increments until fully melted. Stir until smooth.
- In a large mixing bowl, whisk together 2 large eggs, ¾ cup granulated sugar, and 2 teaspoons of pure vanilla extract until well combined.
- Add the melted chocolate mixture to the egg mixture and stir until fully integrated.
- Sift in ¾ cup all-purpose flour, 1 tablespoon unsweetened cocoa powder, and ¼ teaspoon fine sea salt. Fold gently until just combined.
- Pour the brownie batter into the prepared baking dish and spread evenly. Bake in the preheated oven for about 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- While baking, prepare the peanut butter layer by mixing ¾ cup of creamy peanut butter, ¼ cup softened salted butter, ½ teaspoon pure vanilla extract, ¼ teaspoon fine sea salt, and 1 ½ cups of powdered sugar in a bowl.
- Add 1-2 tablespoons of whole milk, as needed, to achieve a spreadable consistency. Set aside.
- Once the brownies are baked and cooled, spread an even layer of the peanut butter mixture over the top.
- For the ganache, heat ½ cup of heavy cream until it just begins to simmer. Pour over 1 cup of semisweet chocolate and let it sit for a minute, then stir until smooth and glossy.
- Pour the ganache over the peanut butter layer and spread evenly. Chill in the refrigerator until the ganache is set, then cut into squares and serve.
Notes
Ensure the brownies are completely cooled before adding the peanut butter layer to prevent it from melting.
Use room temperature ingredients for the best results, especially the butter and eggs.
For added flavor, sprinkle a pinch of sea salt on top of the ganache before it sets.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg