The first time I baked Buckeye Brownies from scratch, my whole kitchen filled with the warm, bittersweet aroma of homemade brownie batter melting together with the nutty scent of creamy peanut butter. I remember leaning over the bowl, watching the butter and cocoa bloom into a glossy mixture that almost made me want to grab a spoon before I even added the sugar.
When I spread that thick, sweet peanut butter layer over the cooled brownies and poured the silky chocolate topping on top, I knew I was creating something dangerously delicious. Every time I make them now, I’m reminded how magical it feels to combine simple ingredients into a decadent dessert that tastes like pure comfort.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you thick, fudgy, from-scratch brownies topped with a rich peanut butter layer and a smooth chocolate coating, all without any complicated steps—just the kind of indulgent treat you’ll crave again and again.
Ingredients
For the Brownie Layer
- 1 cup unsalted butter, melted
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
For the Peanut Butter Layer
- 1½ cups creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 2 cups semi-sweet chocolate chips
- 2 tablespoons butter
When it comes to Buckeye Brownies, ingredient quality matters more than you might think. Good cocoa powder makes a huge difference—the brownie base is rich, dense, and deeply chocolatey when you use real, unsweetened cocoa instead of low-quality blends. I like using creamy peanut butter rather than natural peanut butter because the texture stays smooth and spreadable; natural versions tend to separate and become oily. Powdered sugar forms the structure of the peanut butter layer, and trust me, you don’t want to skip sifting it because it eliminates lumps and gives the filling its signature silky bite. For the final topping, semi-sweet chocolate chips melt beautifully with butter and create a smooth, glossy finish that contrasts perfectly with the peanut layer.
Equipment Needed
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Microwave-safe bowl
- Whisk
- Measuring cups and spoons
A sturdy 9×13-inch pan is essential because these brownies are thick, and you want even heat distribution for the fudgiest texture. Parchment paper is a lifesaver—it allows you to lift the entire slab of brownies out cleanly, which makes layering and slicing so much easier. I’ve baked them without parchment before and regretted every second of prying sticky chocolate out of the corners. A hand or stand mixer helps whip the peanut butter filling to a fluffy consistency, though you can mix it by hand with patience. A microwave-safe bowl is ideal for melting the chocolate topping, and a rubber spatula will help you spread each layer smoothly without tearing anything.
Step-by-Step Instructions
When I make Buckeye Brownies, I always start by lining my baking pan with parchment paper, leaving enough overhang to lift the brownies out later. Once that’s ready, I whisk melted butter and cocoa powder together until smooth and glossy. This step always feels like the beginning of something decadent—the mixture gets darker and thicker as the cocoa absorbs the butter, creating a rich base for the brownies. After that, I add the sugar and whisk until the mixture thickens, then incorporate the eggs one at a time, whisking well after each addition. The batter becomes shiny and smooth, almost like chocolate custard.
Next, I stir in vanilla, then gently fold in the flour and salt. I’ve learned not to overmix at this stage because overmixing can make brownies cakey instead of fudgy. Once the batter looks consistent, I pour it into the prepared pan and spread it evenly. My kitchen always smells heavenly during this part—the scent of cocoa intensifies as the batter settles. I bake the brownies until the center is just set, and when they come out, I force myself to let them cool completely. This is crucial because spreading the peanut butter layer on warm brownies will make everything melt into a gooey mess.
When the brownies are cool, I beat together the peanut butter, softened butter, powdered sugar, and vanilla. The mixture becomes thick, creamy, and irresistibly smooth. Spreading it over the brownie base always feels luxurious, like frosting a giant peanut butter cup. I use a spatula to make the layer even, pressing gently so it sticks without pulling up brownie crumbs. Once it’s smooth, I pop the pan in the fridge for about fifteen minutes to firm up the layer.(See the next page below to continue…)