Description

These Buckeye Brownies offer a delightful blend of rich chocolate and creamy peanut butter, making them the perfect treat for any occasion. Easy to whip up and utterly delicious, they are a must-try for anyone craving homemade goodies.

Ingredients

Scale

6 oz semisweet chocolate
½ cup salted butter
2 large eggs
¾ cup granulated sugar
2 teaspoons pure vanilla extract
¾ cup all-purpose flour
1 tablespoon unsweetened cocoa powder
¼ teaspoon fine sea salt
¾ cup creamy peanut butter
¼ cup salted butter (softened)
½ teaspoon pure vanilla extract
¼ teaspoon fine sea salt
1 ½ cups powdered sugar
1–2 tablespoons whole milk (room temperature)
½ cup heavy cream
1 cup semisweet chocolate (6 ounces)

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Instructions

Preheat your oven to 350°F (177°C).
Line a 9×9 inch baking dish with parchment paper and grease it lightly.
In a saucepan, melt 6 oz of semisweet chocolate and ½ cup salted butter over low heat, stirring until smooth.
Remove from heat and let it cool slightly.
In a bowl, whisk together 2 large eggs and ¾ cup granulated sugar until well blended.
Stir in 2 teaspoons of pure vanilla extract, then the melted chocolate mixture.
Gradually fold in ¾ cup all-purpose flour, 1 tablespoon unsweetened cocoa powder, and ¼ teaspoon fine sea salt until just combined.
Pour the brownie batter into the prepared dish and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the brownies bake, mix ¾ cup creamy peanut butter, ¼ cup softened salted butter, ½ teaspoon pure vanilla extract, ¼ teaspoon fine sea salt, and 1 ½ cups powdered sugar in a bowl until smooth.
Add 1-2 tablespoons of whole milk as needed to achieve a creamy consistency.
Once the brownies are out of the oven and cooled, spread the peanut butter mixture over the top.
In a small saucepan, heat ½ cup heavy cream until just simmering, then pour it over 1 cup of semisweet chocolate in a bowl. Stir until smooth to create the ganache.
Drizzle the ganache over the peanut butter layer and let it set before slicing into squares.

Notes

For a richer flavor, use dark chocolate instead of semisweet.
Ensure the brownies are completely cooled before adding the peanut butter layer.
Store leftovers in an airtight container for up to a week.

Nutrition

Serving Size: 1 brownie
Calories: 300
Sugar: 25g
Sodium: 210mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg