One of the universe’s greatest flavor combinations is chocolate + peanut butter. If you are not a fan, GTFO of my life. That is how strongly I feel about chocolate + peanut butter.
So naturally, I’m a big fan of buckeyes (which I featured on my blog a few years ago).
I spotted this recipe for buckeye brownies and tried them over my winter break — when I would be near my mom, who is the ultimate brownie fan and taste-tester. We all enjoyed them!
A word to the wise though — these brownies are RICH, so cut them up into small squares.
Buckeye Brownies
A new spin on a classic Buckeye!
Ingredients
For the brownies:
- 1/3 cup Dutch-processed cocoa
- 1-1/2 teaspoons instant espresso (optional; I left this out because I didn’t have it)
- 1/2 cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 Tablespoons (2 oz.) unsalted butter, melted
- 1/2 cup plus 2 Tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2-1/2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 teaspoon salt
For the peanut butter filling:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- Pinch of 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 milk chocolate chips
- 1/3 cup creamy peanut butter
Instructions
Make the brownies:
1. Adjust oven rack to lowest position and heat oven to 350F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
2. 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. (Mixture may look curdled, don’t worry)
3. 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.
4. Scrape batter into prepared pan and bake until toothpick comes out clean, 30 to 35 minutes. Transfer pan to wire rack and cool 1-1/2 hours.
Make the peanut butter filling:
1. Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition.
2. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency.
3. Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.
Make the chocolate-peanut butter glaze:
1. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted.
2. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.
3. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.
Notes
Recipe credit: Brown Eyed Baker
