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. 🙂
These Buckeye Brownies feature fudge brownie as the base, layered with a traditional peanut butter Buckeye filling and a smooth chocolate topping.
- 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
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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.
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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.
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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.
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Store, covered, in the refrigerator for up to 5 days.
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Adapted Source: The Brown Eyed Baker
Oh my gosh that peanutbutter later is calling to me! Yum!
Technically they are named after the buckjeye nut from the buckeye tree, but the buckeye football team is named after them so indirectly yes! I’m not going to argue over anything named buckeye though. I love all thing scarlet and gray and choc and peanut butter!
I’ve made these before and I love them! Yours look amazing!!
I’m so glad you loved these! So addicting!
Looks delicious! Love peanut butter and brownies.
Wow! I’ve seen peanut butter bars and chocolate brownies, but never saw a dessert that combined both. These look delicious–and thanks for recommending Baker’s Joy. Be sure to download coupons from our website before you buy.
These look heavenly! I’ve been wanting to make some of these for a while now, so glad to know they are amazing! And I love the shortcut version using a boxed mix too. Definitely a great time saver!
these look AMAZING! I have to make these for my mom who went to Ohio State! 🙂