Buckeye Brownies

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5 from 1 review

Do you love chocolate and peanut butter? This recipe is for you. These buckeye brownies are made up of a rich, fudgy brownie topped with an even richer peanut butter mixture and a smooth chocolate ganache.

Total Time: 1 hour 25 minutes
Yield: 16-24 brownies 1x

Ingredients

Scale

Brownies

2oz (1/4 Cup) Water
1oz (2 Tbsp) Unsalted Butter
200 Grams(1 Cup) Granulated Sugar
90 Grams (Scant Cup) Bensdorp Dutch Cocoa Powder
3oz (scant 1/3 cup) Vegetable Oil
1 Tablespoon Pure Vanilla Extract
1 Large Egg Yolk and 1 Large Egg, at room temp.
1/8 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Cornstarch/ Cornflour
60 Grams (scant 1/2 cup) All-Purpose/ Plain Flour
2oz Chocolate (chips, chunks, or bars chopped)

Peanut Butter Layer

4oz (1/2 Cup) Salted Butter, melted
8oz (1 Cup) Creamy Peanut Butter
1 Teaspoon Vanilla Extract
240 Grams (2 Cups) Confectioner’s Sugar

Chocolate Layer

6oz (1 Cup) Chocolate Chips
1.5oz (3 Tablespoons) Heavy Cream

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Instructions

Preheat your oven to 350F/180C and line a 9X9 square pan with foil and grease heavily.
In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low for an additional minute and mix to combine everything.
Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
Add the baking soda, salt, and cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over-mix, this will affect the end product.
Pour into prepared pan and bake for 22-27 minutes. Everyone’s oven is different, for me, the brownies always bake within 25 minutes, but I would start checking at 22 minutes for your oven.
Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely for five minutes.
While the brownies are cooling in a medium bowl mix together the melted butter, peanut butter, vanilla extract, and powdered sugar. Use a cookie scoop to scoop the peanut butter filling on top of the warm brownies then use an angled spatula to spread it into an even layer. Place the pan in the freezer for 30 minutes to firm up (be careful what you put the warm pan on in the freezer).
In a small bowl melt together the chocolate chips and heavy cream you can use a microwave and do 30-second increments or use a double boiler. Spread the chocolate ganache on top of the peanut butter layer and chill in the freezer again for 15 minutes until the chocolate layer is set.
Use a knife to cut the brownies, they can be cut quite small as they are very rich. To achieve clean slices, wipe your knife clean after each slice, I grab a clean kitchen towel and wet half of it so I can wipe clean and dry the knife. Store brownies in an airtight container, if you live in a cold environment room temperature is fine but if slightly warm the chocolate will melt so store it in the refrigerator.