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Buckeye Brownies

Howdy,

Have you every had those little peanut buttery balls that are covered in chocolate that people call buckeyes? I totally love those things!!! They are soooo good, every time I make them I want to eat them all myself! That is what inspired these Buckeye Brownies. These brownies are fudgey, peanut buttery, and a bit addictive.

The recipe starts with brownie. Which starts with chocolate and peanut butter chips and butter.

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Melt the chips and butter together in a sauce pan.

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Remove the buttery chips from the heat once they are melted and whisk in the sugars.

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Then whisk in the vanilla extract and four eggs.

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Whisk in the flour and salt.

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Pour the batter into a well buttered jelly roll pan.

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Bake the brownies! Then let them cool while you prepare the peanut butter part.

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Use and electric mixer to mix up all the ingredients of the peanut butter section.

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Spread the peanut butter over the fully cooled peanut butter.

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Make it as even as you can.

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Next, melt some semi-sweet chocolate and peanut butter together.

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Pour that on top of the peanut butter.

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Spread the chocolate over the peanut butter. Now, using your icing spatula spread the chocolate so that it has little ridges going across the top, like so:

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Next, draw your icing spatula toward you so that it intersects with the ridges in a perpendicular manner. Do several of these lines evenly all across the top leaving space between them.

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Now, you are going to turn the brownies so that the opposite side of the pan is facing you and do the exact same thing just making your new lines be in between your old ones. Like this:

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Just pop the brownies in the refrigerator so that the chocolate can set and then you can cut them. I recommend running your knife under hot water before trying to cut these, it helps quite a bit.

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Enjoy!

Buckeye Brownies
Author: 
 
Buckeye Brownies: Rich chocolaty brownies topped with a magnificent peanut butter layer, and then topped with more chocolate!
Ingredients
  • For the Brownie:
  • 1c. semi-sweet chocolate chips
  • ½c. milk chocolate chips
  • ½c. peanut butter chips
  • 1 stick of butter
  • ¾c. brown sugar, packed
  • ¾c. sugar
  • 4 large eggs
  • 2t. vanilla extract
  • 1c. flour
  • ½t. salt
  • For the peanut butter layer:
  • 1½c. peanut butter (I use JIF)
  • ½c. butter, softened
  • 2t. vanilla extract
  • 1⅔c. powdered sugar
  • For the chocolate layer:
  • 4 oz semi-sweet chocolate
  • 2T. peanut butter
Method
  1. For the Brownies:
  2. Preheat oven to 325F. Very thoroughly butter a jelly roll pan.
  3. In a sauce pan combine the chips and butter. Melt.
  4. Once melted, remove from heat and whisk in the two sugars
  5. Whisk in the eggs and vanilla. Add the flour and salt and whisk until well combined.
  6. Pour batter into prepared pan and spread evenly. Bake at 325F for 32-37 minutes. Brownies are done when a tooth pick inserted about 2 inches from the edge of the pan comes out clean. Cool on a wire rack.
  7. For the peanut butter layer:
  8. Mix all the ingredients together in the bowl of an electric mixer until well combined.
  9. Spread evenly over the cooled brownie.
  10. For the chocolate layer:
  11. Melt chocolate and peanut butter together, spread over the peanut butter layer.
  12. Use and icing spatula to make little chocolate ridges, then take the icing spatula and use it to draw a line through the ridges in a perpendicular manner. Then, make lines the other way so that you have a nice almost feathery design.
  13. Refrigerate until set. Cut using a hot knife. Serve immediately, or store in the refrigerator, or freeze for longer storage.

The brownie layer is adapted form: Cookies and Cups

Other then the brownie layer this has been an original recipe by: Rilla Banks (A.K.A. Epic Sweet)

6 thoughts on “Buckeye Brownies

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