Buckeye Brownies
Last year around Christmastime I made some buckeyes, which to me, is traditional Christmas candy. There is just something about chocolate & peanut butter that a lot of people love. It’s a perfect combination & goes great in desserts! This year I wanted to keep with that buckeye tradition, but in a new form.
These Buckeye Brownies, taste just like buckeye truffles, but in a decadent brownie bar. One square, & my satisfaction for sugar & chocolate is fulfilled for the rest of the day. They are definitely rich & satisfying! These Buckeye Brownies are an easy neighbor gift idea as well, because if you cheat & use a boxed brownie mix like I did, they are thrown together in a cinch! Definitely make these when you have company to share them with, but make them soon!
Buckeye Brownies
Ingredients
Brownies:
- 18.3 oz (520 g) box family size brownie mix, (for a 13×9" pan)
Ingredients for brownie mix. Mine called for:
- ½ cup (118 ml) vegetable oil, *use amount listed on box
- ¼ cup (59 ml) water, *use amount listed on box
- 2 large eggs, *use amount listed on box
Peanut Butter Buttercream:
- ½ cup (113 g) unsalted butter, (1 stick) softened
- 1 cup (264 g) creamy peanut butter
- pinch salt
- 2 ½ cups (300 g) powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk
Chocolate Glaze:
- 1 cup (170 g) semi-sweet chocolate chips
- ¼ cup (66 g) creamy peanut butter
Instructions
- Make brownies according to directions on the box for a 13×9″ pan. Grease the pan well before adding batter & baking. Allow brownies to cool completely.
- Make the peanut butter buttercream by creaming the butter, peanut butter, & pinch of salt in a stand mixer until all lumps of butter are smooth. Add powdered sugar & vanilla. Mix. Add milk gradually until spreading consistency. Spread PB buttercream over the top of the cooled brownies.
- Melt the semi-sweet chocolate chips & peanut butter in the microwave in short bursts, stirring frequently. (I do 30 seconds, stir, 15 seconds, stir 15 seconds stir…until it’s melted.) Pour chocolate mixture over the PB buttercream. Smooth with a spatula. You can create a pretty design by zig-zagging the chocolate layer from one corner of the pan to the opposing corner. Then dragging the tip of your spatula (or use the tip of a knife) to draw lines back & forth across the zig-zag pattern.
Notes
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Those pictures are gorgeous! I made these last night and, while they were very good, the peanut butter layer wasn’t nearly as thick as the one in your picture. Did you bake in a 9×13? Or smaller pan?
Thanks! I did use a 9×13″ pan, but I frosted mine warm (I think) and it smashed the brownie layer down in the center so the peanut butter layer looks thicker on those pieces that I used for the photos. Of course, you can always double the PB layer if you want 😉
Made these for Thanksgiving…they are better than DELICIOUS!!
Well, thank you! We loved them too! Very decadent, but oh so good!