These buckeye brownies taste like the always-popular buckeye candies but ratcheted up a notch. A chewy brownie base is topped with a layer of creamy peanut butter fudge and then finished with a peanut butter-chocolate ganache. They will be a forever favorite!

Stack of three buckeye brownies with others in the background.

Of all the peanut butter desserts that exist, buckeyes have been one of my all-time favorites since I was a kid. I grew up on buckeyes during every holiday season and that flavor will always scream "comfort food dessert" to me. 

A little ball of peanut butter fudge dipped in chocolate? Yes, please! So it’s no surprise that a brownie recipe based on the same flavor profile would be amazingly delicious, too.

Why You’ll Love Buckeye Brownies

Years ago, after seeing a different version of buckeye brownies, I naturally loved the idea. After thinking about how I wanted to tackle them, I finally decided to use my chewy brownies as a base; they were formulated to specifically mimic the texture and flavor of a box brownie mix, so they were the perfect starting point. 

I baked those and then layered on a modified version of my buckeye filling (which is also very similar to my peanut butter fudge recipe). I made it a little less stiff since I wasn't rolling the mixture into smooth balls, but rather spreading it on top of the brownies. I topped it all off with a smooth chocolate/peanut butter glaze.

These are decidedly different than my peanut butter brownies, which have a layer of peanut butter filling baking in; these much more closely mimic the actual buckeye flavor with the consistency of the peanut butter fudge layer and the ganache topping.  

Buckeye brownies cut into squares on a cutting board with some of them propped up on their sides.

Ingredient Notes

Below are some of the key ingredients in these buckeye brownies, along with notes about recommendations and substitutions.

As always, check the recipe card for a full list of ingredients and quantities!

  • Dutch Process Cocoa Powder – It’s important to use this and not natural unsweetened cocoa powder, as it will affect how the brownies rise. I typically get it from Costco or Amazon.
  • Instant Espresso – This helps to amplify the chocolate flavor (you don’t taste coffee at all), but you can completely omit it without any other substitutions. I buy it at the local Italian market or on Amazon.
  • Unsweetened Chocolate – You’ll want to use a bar of solid chocolate that you can chop up; I like using Ghiradelli, Guittard, or Baker’s Chocolate.
  • Vegetable Oil – This helps nail the texture we are going for in these brownies. You can substitute canola oil or avocado oil.
  • Creamy Peanut Butter – This is used in both the creamy peanut butter layer and the chocolate ganachelayer. I recommend using processed peanut butter (i.e., Skippy, Jif, etc.) versus natural peanut butter, as natural peanut butter can be too oily for this purpose.
  • Milk Chocolate Chips – These are used, along with peanut butter, to create the top layer. You can also use semi-sweet chocolate chips or dark chocolate chips if you prefer.

How to Make Buckeye Brownies

These brownies are made in three phases: the brownie base layer, the peanut butter fudge filling, and then the peanut butter chocolate ganache topping. Here is a quick overview of how it all comes together:

Step #1: Make the Brownie Layer – You will whisk together the espresso powder, cocoa powder, and boiling water, then whisk in the chopped chocolate until melted. You will gradually whisk in all of the additional ingredients, then scrape the brownie batter into a 9×13-inch pan, bake, and cool completely.

Step #2: Make the Peanut Butter Layer – To make the fudgy peanut butter middle, beat together the butter, peanut butter, and salt, then alternate adding the powdered sugar and milk. You should have a smooth, spreadable consistency; if it’s a little too stiff to spread, just mix in a little more milk, one splash at a time. Then, spread over top of the cooled brownies. 

Step #3: Make the Peanut Butter-Chocolate Ganache – Simple! Microwave together milk chocolate chips and creamy peanut butter until melted and smooth. Pour over the peanut butter layer and spread into an even layer, then refrigerate for at least 30 minutes, or until set.

Three side by side photos of brownie batter being poured into a pan, then peanut butter filling spread on top of cooled brownies, then a chocolate ganache spread on top of the peanut butter layer.

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Recipe Notes

  • Brownies: While I love the homemade brownie recipe that makes the base of this recipe, you can absolutely use store-bought brownie mix (my favorite happens to be Ghiradelli triple chocolate). Just be sure it makes a 9×13-inch pan.
  • Peanut Butter Alternative: While the traditional buckeye flavors are chocolate and peanut butter, you could absolutely change up the nut butter if you have an allergy. I have successfully swapped in Barney Butter almond butter for creamy peanut butter in this recipe and many others.
  • Storage: These should be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days..
  • Freezing Instructions: These brownies freeze incredibly well. Once the ganache topping is completely set and cooled, slice them into squares and wrap them individually in plastic wrap, then place in a freezer-safe ziploc bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for about 1 hour.
Squares of buckeye brownies sitting on a counter with a glass of milk on the side.

More Favorite Brownie Recipes

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Buckeye Brownies

Yield: 24 to 32 brownies, depending on how large you cut them
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling time: 1 hour 30 minutes
Total Time: 1 hour 5 minutes
The ultimate brownie recipe for chocolate and peanut butter lovers!
4.60 (37 ratings)
Print Pin Rate

Ingredients

For the Brownies:

  • ⅓ cup (28 g) Dutch-processed cocoa
  • 1½ teaspoons instant espresso, optional
  • ½ cup (125) plus 2 Tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (57 g) unsalted butter, melted
  • ½ cup (124 g) plus 2 Tablespoons vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups (495 g) granulated sugar
  • 1¾ cups (228 g) all-purpose flour
  • ¾ teaspoon salt

For the Peanut Butter Filling:

  • ¾ cup (203 g) creamy peanut butter
  • ½ cup (113 g) unsalted butter
  • Pinch salt
  • 2¼ cups (284 g) powdered sugar
  • 2 tablespoons (30 ml) whole milk
  • 1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:

  • 1½ cups (255 g) milk chocolate chips
  • ⅓ cup (90 g) creamy peanut butter

Instructions 

  • Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
  • 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.) 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.
  • Scrape batter into prepared pan and 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.
  • Make the Peanut Butter Filling: 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. 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 (this could vary based on humidity levels). 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: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. 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.
  • 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

  • Brownies: While I love the homemade brownie recipe that makes the base of this recipe, you can absolutely use store-bought brownie mix (my favorite happens to be Ghiradelli triple chocolate). Just be sure it makes a 9×13-inch pan.
  • Peanut Butter Alternative: While the traditional buckeye flavors are chocolate and peanut butter, you could absolutely change up the nut butter if you have an allergy. I have successfully swapped in Barney Butter almond butter for creamy peanut butter in this recipe and many others.
  • Storage: These should be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days..
  • Freezing Instructions: These brownies freeze incredibly well. Once the ganache topping is completely set and cooled, slice them into squares and wrap them individually in plastic wrap, then place in a freezer-safe ziploc bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for about 1 hour.
Nutritional values are based on one serving
Calories: 399kcal, Carbohydrates: 50g, Protein: 5g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 143mg, Potassium: 133mg, Fiber: 2g, Sugar: 40g, Vitamin A: 245IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1.5mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Dessert
Cuisine: American

This recipe was originally published in February 2013.

Photography by Dee Frances.