Description

Buckeye Brownies are a decadent dessert made with a fudgy chocolate brownie base, a creamy peanut butter filling, and a smooth chocolate glaze. Perfect for chocolate and peanut butter lovers, these brownies are indulgent, rich, and crowd-pleasing.

Ingredients

1/2 cup unsalted butter, melted

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

1 tablespoon water

1 cup semisweet chocolate chips

1/4 cup unsalted butter

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with baking spray.
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
Whisk in cocoa powder, flour, salt, and baking powder until just combined.
Pour the brownie batter into the prepared pan and spread evenly.
In a stand mixer, beat softened butter and peanut butter until smooth and creamy.
Add powdered sugar and water, mixing until fully combined.
Spoon 1 tablespoon of peanut butter mixture over the brownie batter in 16 evenly spaced spots.
Bake for 25–30 minutes or until a toothpick comes out mostly clean.
Allow brownies to cool in the pan for 20 minutes.
Microwave chocolate chips and butter on 50% power in 30-second intervals until melted. Stir until smooth.
Pour the glaze evenly over cooled brownies.
Refrigerate for at least 1 hour before serving.

Notes

Add crushed nuts on top of the glaze for extra crunch.

Substitute semisweet chocolate with dark chocolate for a richer flavor.

Make mini versions in a muffin tin for bite-sized treats.

Store in an airtight container for up to 3 days or refrigerate for up to a week.

Brownies can be frozen for up to 3 months if wrapped tightly.

Nutrition

Serving Size: 1 brownie
Calories: 280
Sugar: 24g
Sodium: 90mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg