Are you ready for the ultimate chocolate and peanut butter experience? Look no further than these Buckeye Brownies! Taking inspiration from the beloved Buckeye candies, these brownies feature a trifecta of deliciousness: a moist chocolate brownie base, a creamy peanut butter filling, and a decadent chocolate ganache topping. Each bite is a harmonious blend of textures and flavors that will tantalize your taste buds and leave you wanting more. Get ready for the ultimate chocolate and peanut butter indulgence!
NUMBER 1 TIP: Allow yourself plenty of time to make this dessert so the layers aren't rushed. Each layer needs a good amount of time to chill or rest. We like making the brownies a day ahead!BROWNIES: Preheat the oven to 350 degrees F. Line a 9x9-inch baking pan (8x8-inch works too, just thicker brownies) with parchment paper, leaving an overhang. Prepare the brownie mix according to package instructions and transfer to the prepared pan. Bake according to package instructions, being careful not to over-bake. Remove the brownies from the oven and allow them to cool for 20 minutes. Then cover and place in the fridge (or freezer) while preparing the peanut butter layer.
PEANUT BUTTER: In a large bowl, mix together melted butter, peanut butter, vanilla, salt, and powdered sugar until a thick dough forms. Drop this mixture in dollups over the cooled brownies and use the back of a spoon to gently coax and spread it into an even layer, pressing it to the very edges of the pan and fully sealing the brownies with this layer. (This will take some patience to ensure the peanut butter layer doesn't lift up the brownies!) Cover and place in the fridge until the ganache is ready.
GANACHE: (See Note 2 for tips!) To make the ganache, measure the chocolate chips into a heatproof bowl. In a glass measuring cup, add the heavy cream and butter and microwave until steaming hot (but not boiling), about 1 to 1-1/2 minutes. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with the chocolate chips to keep in the heat and let stand for 5 minutes. Then, stir until the chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to further melt. Let ganache stand for 45 minutes up to an hour at room temperature or until very thick (like a soft frosting consistency). Stir again and then scoop over the peanut butter layer. Smooth evenly on top with a butter knife.
SERVE: Cover bars and refrigerate for 3-6 hours or until the chocolate topping is firm. Using the parchment overhang, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts. Serve and enjoy! Return leftovers, covered tightly, to the fridge. Let sit out at room temperature for about 30 minutes before enjoying!
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Notes
Note 1: Brownie Base: To start, we use a boxed brownie mix for convenience. However, if you prefer to make your brownies from scratch, you can use your favorite brownie recipe in place of the mix in this recipe. Just make sure it fills an 8x8 or 9x9 inch pan. Two of our favorite mixes to use are Betty Crocker's Supreme Triple Chunk® (17.8 ounces) or Ghirardelli Ultimate Chocolate Brownie Mix® (19 ounces). Of those two, we prefer the Betty Crocker mix.Note 2: Ganache Tips:
Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste and texture of your ganache.
Use heavy cream: Heavy cream will give you a rich, smooth texture.
Heat the cream: Heat the heavy cream until it is hot but not boiling which can break the cream.
Allow it to cool: Once the ganache is fully mixed, let it sit at room temperature until it nicely thickens to a soft frosting-like consistency.
Adjust the consistency: If the ganache is too thick, you can add more cream or milk to make it thinner. If it is too thin, you can add more melted chocolate to make it thicker.
Use it at the right temperature: The temperature of your ganache will affect its consistency and how it can be used. For pouring and glazing, we want a ganache to be warm, but for spreading (like frosting on top of these brownies), it needs to be fully cooled and thickened.