Fudge brownie as the base, topped with a traditional peanut butter Buckeye filling and a smooth chocolate layer.
Buckeyes and brownies. You know they are made for each other just like peanut butter and chocolate. If you’ve never had a traditional Buckeye candy, just know it is a peanut butter mixture dipped in chocolate and you need to go and try one right now. I grew up eating them during the holidays, but it is definitely a game day favorite, too! (I mean, they are named after the Ohio Buckeyes, right?) 😉
After seeing these on The Brown Eyed Baker earlier this year during the Superbowl season, I knew I had to make them. Who knows why I waited SIX months! I did make one big change to her recipe, though. I somewhat cheated and used boxed brownie mix. And I probably always will. I’m a sucker for boxed brownies, and when it comes to game days and the holidays, you know I’ll take any short-cut I can get! I also used semi-sweet chocolate for the top layer, because I prefer it over milk chocolate.
If you want the totally from scratch version, please follow Michelle’s recipe. I’m guessing it’s worth the extra time and effort if you have it, because the brownie layer does look mighty fine! If you want the quick boxed version, that is still wonderfully rich and fudgy, see below.
Buckeyes and brownies go together like chocolate and peanut butter! And this has all four!
- 1 Family Size (9x13-inch pan) package brownie mix
- Ingredients for making the brownies according to package directions
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- Pinch salt
- 2 1/4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- For the Chocolate-Peanut Butter Glaze:
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
Lightly grease a 9x13-inch baking pan. (I recommend Baker's Joy for easy release.) Prepare brownie mix and bake according to package directions. Let cool completely.
Cream the peanut butter, butter and salt with a mixer on medium speed until smooth. On low speed, alternate mixing in the powdered sugar and the milk. Stir in the vanilla extract, then beat on medium-high speed until smooth and creamy. Add another teaspoon or two of milk, if needed, to reach a spreading consistency. Evenly spread the peanut butter filling over top the cooled brownies.
Place the chocolate chips and peanut butter in a microwave-safe bowl. Heat in the microwave at 50% power until completely melted, stirring every 30 seconds. Using a spatula, evenly spread the chocolate mixture over the peanut butter filling. Cover with foil and refrigerate until set, about 1 hour.
Store, covered, in the refrigerator for up to 5 days.
Adapted Source: The Brown Eyed Baker