Buckeye Brownies are some of my favorite things all layered into one delicious treat. It starts off with a thick brownie that is layered with peanut butter filling then topped off with a chocolate glaze. We’re using high-quality baking chocolate bars in this recipe for loads of chocolate flavor in these Chocolate Peanut Butter Layered Brownies.
Buckeye brownies are based on my Reese’s Peanut Butter Balls recipe.
They start off with a rich and fudgy brownie that is topped with the same filling that I use for my Peanut Butter Balls.
Then we’re adding a perfectly thin chocolate glaze on top.
We love these brownies when we’re looking for a chocolate & peanut butter fix. This is such a classic combination that I know you’re going to love.
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Start with a Fudgy Brownie
I love the brownie that we’re using in this Buckeye Brownie recipe. It is literally perfect for layered brownies.
The brownie part always bakes very evenly with no high parts in the middle that mess up your layers. And it is perfectly fudgy and not too thick, not too thin.
For the chocolate in these brownies, you’ll want to grab a couple of bars of good quality baking chocolate. I like the Baker’s Unsweetened Chocolate bar.
I’m not talking about the Hershey’s chocolate bars that you find in the candy aisle. I’m talking about the good stuff that you find in the baking aisle.
The brownie batter has 6 ounces of unsweetened chocolate so you will need to grab two packages.
Be sure to get the unsweetened chocolate. Your brownies will end up too sweet otherwise.
Chop up the chocolate then melt the chocolate and butter in the microwave. Chopping the chocolate ensures that it will melt evenly into the butter.
The total time in the microwave is only about 1 minute. You should be able to stir most of the lumps of chocolate out at that point.
Set the chocolate mixture aside while you whip up the eggs and sugar in a separate bowl.
Use a whisk to whip up the eggs then mix in the sugar. Next, stir in the flour and salt. Finally, stir in the chocolate and butter mixture.
Only stir the brownie batter until everything is combined to ensure that you brownies turn out super fudgy.
Key to Success #2 – Peanut Butter Filling Only When Cool
It’s very important to wait until the brownies are completely cool before you add the peanut butter filling on top.
Adding the peanut butter filling before the brownies are cool will cause the peanut butter filling to start to melt and you don’t want that.
If you’re in a hurry, stick the pan of brownies into the refrigerator for about an hour.
In a medium-sized bowl, use a hand-mixer to cream together the peanut butter and the softened butter. Slowly add in the powdered sugar and mix until the peanut butter mixture is fully combined.
The peanut butter filling will be thick. You should not need to add in any milk to thin it out.
When the brownies are cool, press the peanut butter filling onto the top of the brownies.
Since the filling is thick, I spoon dollops of the filling all over the top of the brownies then use a buttered spatula to press the filling to the edges of the pan.
You may think the filling is too thick, but just keep working to get the filling to the edge of the pan. Putting a little butter on your spatula helps a lot.
You can use your hands to press the filling to the edge of the pan if that’s easier for you. Be sure to butter your hands.
Key to Success #3 – Drizzle the Chocolate Glaze
The yummy chocolate glaze is a mix of semi-sweet chocolate and butter.
For the semi-sweet chocolate, you’ll want to get a bar of high-quality chocolate like the Baker’s Semi-Sweet Chocolate. Again, this is the baking chocolate found in the baking aisle of your supermarket and not the chocolate in the candy aisle.
In a pinch, you can use semi-sweet chocolate chips, but I highly recommend the baking chocolate bars for this type of chocolate glaze.
In a small bowl, microwave the chopped chocolate bar and butter for 30 seconds. Next, stir the mixture well.
If needed, continue microwaving the chocolate mixture in 15-second intervals. It should take about 45 seconds total. Finally, stir until the chocolate is smooth.
You mustn’t overheat the chocolate glaze. If chocolate is overheated, it could seize up. This is especially true if you are using chocolate chips instead of the baking chocolate.
As soon as the chocolate glaze is smooth, you can drizzle it over the cold peanut butter filling. Use the back of a spoon to spread the chocolate all the way to the edge of the pan.
For a different look, you can leave the chocolate drizzled over the peanut butter filling. The glaze will be very thin but will firm up when cool.
Save this Buckeye Brownies Recipe to your favorite Brownies board or your Chocolate Peanut Butter Desserts board.
- 1/2 cup (1 stick) butter
- 6 oz unsweetened baking chocolate, chopped
- 2 cups sugar
- 4 eggs
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Peanut Butter Filling
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 2 cups powdered sugar
For the Chocolate Glaze
- 4 oz semi-sweet baking chocolate, chopped
- 4 Tbsp butter
- Preheat oven to 325 degrees F. Grease 9x13-inch baking pan.
- In small microwave-safe bowl, combine chopped baking chocolate and 1/2 cup butter. Microwave on high power 30 seconds. Stir well. Continue heating 30 seconds at a time until chocolate is melted and mixture is smooth. Set aside.
- In medium bowl, whisk together eggs and sugar. Add in flour and salt. Mix well.
- Stir the chocolate mixture and vanilla extract into the egg mixture. Stir until well combined.
- Pour brownie batter into greased pan. Bake 30 minutes, until edges begin to slightly pull away from the sides of the pan. Remove from oven and allow brownies to cool completely.
- In medium bowl using a hand mixer, mix together the butter and peanut butter for the filling. Slowly add in powdered sugar. Mix until completely combined.
- When brownies are completely cool, press peanut butter filling into an even layer on top of the brownies. Refrigerate at least 30 minutes.
- In small microwave-safe bowl, combine chopped baking chocolate and butter for the glaze. Microwave on high power for 30 seconds then stir well. Microwave in 15-second intervals until chocolate mixture is smooth.
- Drizzle melted chocolate over peanut butter filling. Use back of spoon to spread chocolate to edges. Refrigerate 30 minutes until chocolate firms up.
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Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 324Total Fat: 19gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 28mgSodium: 187mgCarbohydrates: 37gFiber: 2gSugar: 29gProtein: 5g