I still remember the first time I made these Buckeye Brownies in my kitchen—the whole place smelled like a chocolate factory collided with a peanut butter jar, and honestly, it was the best kind of chaos. I had been craving something extra indulgent, the kind of dessert that makes you stop mid-bite and close your eyes for a second. When I pulled the pan from the oven and saw that thick brownie base ready to be topped with creamy peanut butter and glossy chocolate, I knew I’d stumbled onto something special. These are the kind of brownies you make when you want people to think you spent hours on dessert, even though the steps are surprisingly simple.
Why You’ll Love This Recipe
You’re going to fall for these Buckeye Brownies the moment you slice into one and feel that irresistible combination of fudgy brownie, silky peanut butter filling, and firm chocolate shell. From my own experience, these bars are the kind of dessert that absolutely disappears at gatherings—people hover over the pan like they’re guarding buried treasure. If you love peanut butter cups, this is basically the upgraded, homemade version, and you get a full pan of them instead of the two-pack. Plus, because everything is made from scratch, the flavor is deeper, richer, and genuinely unforgettable.
Ingredients
Brownie Base
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Peanut Butter Layer
- 1 ¼ cups creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Chocolate Topping
- 2 cups semi-sweet chocolate chips
- 2 tablespoons butter
After working with this recipe a dozen times, I’ve learned that using good-quality cocoa powder dramatically boosts the chocolate flavor. And for the peanut butter, stick to a standard creamy peanut butter—natural varieties separate and create a greasy layer, which never sets right. If you want a stronger peanut butter taste, replace ¼ cup of powdered sugar with ¼ cup extra peanut butter. And trust me, don’t skip the butter in the topping—it helps the chocolate set with a perfect soft snap rather than cracking into shards.
Equipment Needed
- 9×13-inch baking pan
- Parchment paper
- Electric hand mixer or stand mixer
- Large mixing bowls
- Microwave-safe bowl
- Spatula
- Whisk
I’ve tried making these brownies without parchment paper, and removing them from the pan was like trying to free a glued-down rug—never again. The mixer will make your peanut butter layer silky smooth, but in a pinch, I have mixed it by hand and survived; just be prepared for a bit of an arm workout. A microwave-safe bowl is essential for melting the chocolate, and the spatula helps you spread each layer evenly so the bars slice beautifully.
Step-by-Step Instructions
The first time I made these brownies, I was so impatient to get to the peanut butter layer that I underbaked the brownies slightly. While a gooey brownie is usually wonderful, for this recipe you actually want them fully set so they support the layers on top. Start by whisking together the melted butter and sugar; it should look glossy and thick. Then add the eggs one at a time, mixing well so the batter becomes smooth and silky. When you add the dry ingredients, fold gently—overmixing will make the brownies tough, and trust me, you want that soft, fudgy texture.
While the brownies bake, I always prep the peanut butter layer so it’s ready to spread while the brownie base is still warm. This helps it adhere better and prevents gaps between layers. I beat together the peanut butter and softened butter first; once they’re creamy, I add powdered sugar and vanilla. You’ll notice the mixture transforms into a dough-like consistency that feels almost like peanut butter fudge. The aroma alone makes it tempting to steal a spoonful—go ahead, I won’t judge.
Once the brownies come out of the oven, let them cool for about 10–15 minutes. You don’t want them steaming hot, but you also don’t want them fully cooled. Spread the peanut butter layer gently but firmly; I’ve learned that if you press too hard, you’ll tear the top of the brownies. Don’t worry if the layer looks thick—that’s exactly what you want. Every bite should taste like a peanut butter cup.(See the next page below to continue…)