Peanut Butter Buckeye Brownies

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Peanut Butter Buckeye Brownies Recipe

I love Buckeye candies. They have all my favorite flavors and I think I could devour a batch in a matter of days. Sometimes, I am craving them, but do not want to go through the work of making them. That is how I came up with these Buckeye Brownies. I wanted something similar in flavor but easier to make. These peanut butter filled brownies are just what I needed and I know you are going to love them.

What are Buckeyes?

Buckeyes are a type of nut that is from the state tree of Ohio. It is a shiny dark brown with a litter tan in the center. These nuts inspired one of the best candies ever and that candy has inspired countless twists to the classic peanut butter and chocolate candy ball. Most people think of Buckeye candies when they talk about Buckeyes. This is a rich, smooth peanut butter batter that is then covered in chocolate with a small circle on the top showing so that it looks like a Buckeye.

What Makes These Peanut Butter Buckeye Brownies

These brownies are loaded with chocolate flavor and then there is a layer of sweet peanut butter filling. These peanut butter stuffed brownies have all the flavors of the classic treat in an easy to make brownie form.

How to Store Easy Peanut Butter Brownies

These easy peanut butter brownies can be stored at room temperature. It is important to make sure the brownies are stored in an airtight container or in a freezer bag. If the brownies are not protected from the air they will dry out and become hard. Once the brownies are stale, they lose their appeal and do not taste as great as they should.

How Long Do Peanut Butter Stuffed Brownies Last

These peanut butter stuffed brownies will last about a week when they are stored properly. Another option is to freeze the Buckeye brownies so that they last longer than a week. Make sure to wrap them well so they are protected from freezer burn.

Ingredients for Buckeye Brownies Recipe

• Dutch-processed cocoa
• Instant espresso
• Water
• Unsweetened chocolate
• Unsalted butter
• Vegetable oil
• Eggs
• Vanilla extract
• Sugar
• Unbleached all-purpose flour
• Table salt
• Bittersweet chocolate
• Peanuts
• Sweetened condensed milk
• Peanut butter

How to Make Buckeye Brownies Recipe

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with a rubber spatula until combined. Fold bittersweet chocolate and peanuts.

Spread half of the brownie batter into the prepared baking dish.

In a medium bowl combine peanut butter and sweetened condensed milk with a whisk. Pour mixture over brownie batter.

Drop the remaining brownie batter in 8 dollops over the peanut butter layer in the pan. Swirl in with a knife or spatula.

Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely about 1 hour. Cut into 2-inch squares and serve.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Peanut Butter Buckeye Brownies

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 24 brownies

If you want a twist on traditional Buckeyes, you have to make these Peanut Butter Buckeye Brownies. So delicious, these peanut butter stuffed brownies are a must try dessert. Rich, soft, chewy and simply amazing, these are the most amazing peanut butter brownies ever.

5 from 1 vote

Review Recipe

Ingredients 

For the Brownies:

• 1/3 cup Dutch-processed cocoa
• 1 1/2 teaspoons instant espresso, optional
• 1/2 cup plus 2 tablespoons boiling water
• 2 ounces unsweetened chocolate, finely chopped
• 4 tablespoons 1/2 stick unsalted butter, melted
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups 17 1/2 ounces sugar
• 1 3/4 cups 8 3/4 ounces unbleached all-purpose flour
• 3/4 teaspoon table salt
• 6 ounces bittersweet chocolate, cut into 1/2-inch pieces
• 3/4 cup coarsely chopped peanuts

For the Peanut Butter Layer:

• 1 14 oz can sweetened condensed milk)
• 1/2 cup peanut butter

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Instructions

• Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
• In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold bittersweet chocolate and peanuts.
• Spread half of brownie batter into the prepared baking dish.
• In a medium bowl combine peanut butter and sweetened condensed milk with whisk. Pour mixture over brownie batter.
• Drop the remaining brownie batter in 8 dollops over peanut butter layer in the pan. Swirl in with a knife or spatula.
• Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
  
• Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.
• Cut into 2-inch squares and serve.

Author: Laura

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