Description

These Buckeye Brownies combine rich chocolate with creamy peanut butter, creating a dessert that is delightful and simple to make—perfect for chocolate lovers!

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)

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Instructions

Preheat the oven to 350°F (177°C) and prepare a 9×9-inch baking dish by lining it with parchment paper and lightly greasing it.
In a saucepan, melt 6 oz of semisweet chocolate and ½ cup of salted butter over low heat, stirring until smooth.
Remove from heat and whisk in 2 large eggs, ¾ cup of granulated sugar, and 2 teaspoons of pure vanilla extract until well combined.
Gently fold in ¾ cup of all-purpose flour, 1 tablespoon of unsweetened cocoa powder, and ¼ teaspoon of fine sea salt until just mixed.
Pour the brownie mixture into the prepared baking dish and spread evenly. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
While the brownies bake, prepare the peanut butter filling by beating together ¾ cup of creamy peanut butter, ¼ cup of softened salted butter, ½ teaspoon of pure vanilla extract, ¼ teaspoon of fine sea salt, and 1 ½ cups of powdered sugar until smooth.
Gradually add 1-2 tablespoons of whole milk until the mixture reaches a creamy consistency. Spread this over the cooled brownie layer after baking.
In a clean saucepan, heat ½ cup of heavy cream until it just begins to simmer, pour it over 1 cup of semisweet chocolate and let sit for a few minutes. Stir until smooth to create a ganache.
Pour the ganache over the peanut butter layer and spread it out evenly. Refrigerate for at least 2 hours before cutting into squares.

Notes

Make sure to let the brownies cool completely before adding the peanut butter layer to prevent it from melting.
For a thicker ganache, reduce the amount of heavy cream used.
You can add chopped nuts or chocolate chips to the brownie batter for extra texture.

Nutrition

Serving Size: 1 brownie
Calories: 350
Sugar: 20g
Sodium: 160mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg