Name: Buckeye Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 box (18.3 oz) fudge brownie mix (plus ingredients listed on the box: eggs, oil, water); 1/2 cup unsalted butter, softened; 1 cup creamy peanut butter; 2 cups powdered sugar; 2 tablespoons milk; 1 1/2 cups semi-sweet chocolate chips; 1/2 cup heavy whipping cream

Why You’ll Love Buckeye Brownies Recipe

This recipe brings together the best of both worlds: decadent chocolate and creamy peanut butter with a sweet‑salty balance that’s hard to beat. The layers — fudgy brownie base, smooth peanut butter filling, and silky ganache — give a delightful contrast in texture and flavor. Whether you make them from scratch or use a boxed mix, they’re relatively simple to prepare, always a hit at gatherings, and you can even keep some in the freezer for a quick treat later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Base

Unsalted butter, melted
Unsweetened cocoa powder
All-purpose flour
Granulated sugar
Table salt
Eggs
Pure vanilla extract

Peanut Butter Filling

Creamy peanut butter
Unsalted butter
Pure vanilla extract
Powdered sugar (confectioners’ sugar)

Ganache

Dark chocolate chips (or milk/semi-sweet/white chocolate as desired)
Heavy cream

Directions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, whisk together the melted butter and cocoa powder until smooth.
Stir in flour, sugar, and salt until just combined.
Add eggs and vanilla extract, mixing until smooth to form the brownie batter.
Pour the batter into the prepared pan and bake for about 23–25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and let cool slightly.
While brownies bake, prepare the peanut butter filling: beat together melted butter, creamy peanut butter, and vanilla until smooth. Then gradually mix in powdered sugar until thick and creamy.
Once brownies are warm (not hot), spread the peanut butter filling evenly over the top.
For the ganache: heat the heavy cream until just bubbling, pour over the chocolate chips, let sit a minute, then stir until smooth and glossy.
Spread the ganache over the peanut butter layer.
Chill in the refrigerator for about 2 hours (or until fully set). Use the parchment overhang to lift brownies out of the pan, then slice into bars.

Servings and timing

Makes about 12 brownies.
Prep time: ~20 minutes.
Bake time: ~25 minutes.
Chill time: ~2 hours.
Total time: ~2 hours 45 minutes.

Variations

Use a boxed brownie mix instead of making the base from scratch for a quicker version.
Try milk, semi‑sweet, or even white chocolate for the ganache instead of dark chocolate.
Use crunchy peanut butter instead of creamy for added texture in the filling.
Top with chopped peanuts, candy pieces, or festive sprinkles for a fun variation.
For a different format, you can transform this into a “buckeye brownie cookie” by baking the brownie layer in scoops on a sheet pan, then topping each cookie with peanut butter filling and ganache.

Storage/Reheating

Store brownies at room temperature in an airtight container for up to 3 days.
Alternatively, keep them covered in the refrigerator for 5–6 days to help the layers stay firm.
You can also freeze whole or sliced brownies for up to 1 month; thaw overnight in the refrigerator before serving.
You can assemble them up to a day in advance — just chill and slice right before serving for best results.

FAQs

How can I make this recipe faster?

You can speed things up by using a boxed brownie mix for the base instead of making brownies from scratch. The rest of the steps (peanut butter filling + ganache) remain the same.

Can I substitute the type of chocolate used for the ganache?

Yes — while dark chocolate gives a richer, deeper flavor, you can also use milk chocolate, semi‑sweet, or even white chocolate for a sweeter or lighter twist.

Can I use crunchy peanut butter instead of creamy?

Yes — crunchy peanut butter works too. It adds extra texture to the filling layer, if you enjoy a bit of crunch rather than all smooth.

Will natural peanut butter work?

Natural peanut butter tends to separate and may affect the texture of your filling, so processed creamy peanut butter (like store‑brand “regular” peanut butter) usually gives better results.

Can I make smaller, bite-sized buckeye brownie treats instead of bars?

Yes — you can bake the brownie layer as individual small portions (like cookies), then top each with a bit of peanut butter filling and ganache for bite-sized treats.

Do I need to chill the brownies before slicing?

Yes — chilling helps the layers set properly and makes for cleaner, neater slices. It’s best to refrigerate for about 2 hours before cutting.

How should I slice the brownies for clean edges?

For cleaner cuts, use a knife warmed under hot water and wipe it between cuts. Pre‑slicing after about 15–20 minutes in the fridge makes cutting easier too.

Can I make them ahead of time for a party or gathering?

Absolutely — you can fully assemble the brownies up to a day ahead, keep them chilled, and slice them just before serving for the freshest presentation.

How long do they stay good?

At room temperature (airtight) up to 3 days; in fridge (covered) 5–6 days; or frozen for up to 1 month (thaw overnight in fridge).

Is this recipe suitable for freezing?

Yes — you can freeze the brownies whole or sliced for up to a month. When ready to eat, thaw them overnight in the refrigerator.

Conclusion

If you love the combination of chocolate and peanut butter, these Buckeye Brownies are the ultimate dessert — fudgy, creamy, and decadently rich. With a simple process and flexible variations, they make an excellent choice for holidays, parties, or a cozy night in. Give them a try, and enjoy every layer of that sweet‑salty satisfaction.