Description

These Buckeye Brownies are a delightful combination of rich chocolate and creamy peanut butter. With simple prep and indulgent flavors, they are perfect for dessert lovers looking for an easy homemade treat.

Ingredients

Scale

6 oz semisweet chocolate (1 cup)
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)

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Instructions

Preheat the oven to 350°F (177°C).
Line a 9×9” baking dish with parchment paper and lightly grease it. Set aside.
Melt the semisweet chocolate and ½ cup salted butter in a medium bowl, mixing until smooth.
In another bowl, whisk together the eggs, granulated sugar, and vanilla extract until creamy.
Add the melted chocolate mixture to the egg mixture, stirring until combined.
Sift in the all-purpose flour, cocoa powder, and sea salt, mixing until just blended.
Pour the brownie batter into the prepared baking dish, spreading evenly.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow cooling completely.
For the peanut butter layer, combine the creamy peanut butter, softened butter, vanilla extract, sea salt, and powdered sugar in a bowl.
Mix in enough milk to reach a spreadable consistency. Spread the mixture evenly over the cooled brownies.
In a saucepan, heat the heavy cream until it's steaming but not boiling. Pour it over the semisweet chocolate in a bowl.
Let it sit for a minute, then stir until smooth. Allow cooling slightly before pouring over the peanut butter layer.
Spread the chocolate ganache evenly over the brownies and refrigerate until set, about 30 minutes.
Cut into squares and serve.

Notes

You can substitute crunchy peanut butter for extra texture.
Store leftovers in an airtight container in the refrigerator for up to a week.
These brownies can be made ahead of time and chilled before serving.

Nutrition

Serving Size: 1 brownie
Calories: 325
Sugar: 20g
Sodium: 160mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg