Buckeye Brownies

Buckeye Brownies are made with a fudgy layer of brownies, a layer of creamy peanut butter filling, and a smooth chocolate topping. Add an easy (no, really!) peanut butter herringbone design on top for a bakery-worthy dessert that will impress any peanut butter lover!

Course Dessert

Cuisine American

Keyword Peanut Butter Brownies, Peanut Butter Chocolate Dessert

Prep Time 40

Cook Time 40

Servings to 18 slices

Calories 927kcal

Author Stephanie Simmons

Ingredients

For the Brownies

3/4 cup salted butter 170 grams
2 ounces semi-sweet chocolate, chopped use a baking bar or good quality chocolate chips
2 ounces milk chocolate, chopped use a baking bar or good quality chocolate chips
1 and 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
4 large eggs
1 and 1/2 tsp vanilla extract
1 cup all-purpose flour 130 grams
2/3 cup cocoa powder 66 grams
1/2 tsp salt
1/8 tsp espresso powder optional

For the Peanut Butter Filling

1/2 cup salted butter, softened at room temperature
3/4 cup + 2 tbsp peanut butter I prefer creamy here
2 cups powdered sugar
2 tbsp milk, as needed to smooth things out or heavy cream
1/2 tsp vanilla extract
pinch of salt to taste

For the Topping

6 tbsp salted butter
1 heaping cup semi-sweet chocolate chips I also like half semi-sweet & half milk chocolate chips here!

For the Peanut Butter Design (optional)

1/3 cup peanut butter

Instructions

Prep: Preheat your oven to 350° F. Grease a 9x9 baking dish with cooking spray and line with parchment paper.
Make the Brownie Batter: Melt the butter, the 2 ounces of semisweet, and the 2 ounces of milk chocolate together in a large microwave-safe mixing bowl. Melt in 30 second intervals, stirring between each, until fully melted and smooth. Add the sugars, and whisk until just combined. Add the eggs and vanilla, and whisk until combined, then continue whisking for 2 minutes (this will create that crackly top on the brownies!). Add the flour, salt, cocoa, and espresso flour, and fold in with a rubber spatula until the last streaks of flour just disappear into the batter.
Bake: Spread the batter evenly in your prepared skillet, and scatter any extra chocolate chunks over the top. Bake for 37 to 43 minutes. A toothpick inserted into the center should pull out moist crumbs, not wet batter, and should come out clean at the edges. (You can also use the tip of a knife to lift up a little piece from the center to see the doneness more clearly, if you have a hard time judging when brownies are done). It should look like thick batter that's still a tad undercooked, but shouldn't look like complete liquid. The brownies will set up more as they cool.
Make the Peanut Butter Topping: Beat butter in a medium mixing bowl until creamy, 30 seconds. Add peanut butter and mix until well creamed, about 1 minute. Add powdered sugar and mix until smooth, adding milk as needed to help it come together. Add the vanilla and salt. Spread mixture in an even layer over the cooled brownies. Let chill in the fridge for 10-20 minutes, while you prepare the topping.(No need to cover with plastic wrap for a short chill, but do cover these if letting chill overnight before adding the chocolate.)
Make the Chocolate Topping & Add the Design: Measure your peanut butter into a microwave-safe bowl, and microwave in two to three 15-second intervals, stirring between each, until melty. Get a piping bag ready. Melt the butter and chocolate together in a medium microwave safe bowl, in 30 second intervals, stirring between each until completely smooth. Pour melted chocolate mixture over the bars. Add the melted peanut butter to a piping bag and snip the tip off. Pipe lines down the brownies. Then, drag a toothpick (wiping between each line) perpendicularly through the lines we piped, alternating from right to left, then left to right. Chill the bars for 30-60 minutes (or up to overnight) to let the chocolate set.
Serve & Store: Once the chocolate is set, slice and enjoy! These don't *have* to be stored in the fridge, but if you leave them in a particularly warm room or in direct sunlight the chocolate will naturally melt. Let come to room temp for 30 minutes or so before serving from the fridge, so things aren't so stiff from being chilled. Leftovers keep in an airtight container in the fridge or at room temp for 4-5 days.

Notes

Note: Nutrition info was calculated based on slicing the pan into 9 bars.

Nutrition