Buckeye Brownies
These Buckeye Brownies combine rich, fudgy brownies with a creamy peanut butter topping, all drizzled with chocolate for a decadent treat.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Brownie Ingredients
- ½ cup Unsalted Butter Melted and cooled
- 1 cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 3 large Eggs
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Salt
- ¾ cup Cocoa Powder
- ¾ cup All-Purpose Flour
Peanut Butter Topping
- 1 cup Creamy Peanut Butter
- ½ cup Powdered Sugar Adjust for sweetness
- 1 splash Milk Optional, to adjust consistency
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large mixing bowl, combine melted butter, granulated sugar, and light brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Fold in salt, cocoa powder, and flour until just combined.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the brownies cool in the pan for 10-15 minutes before transferring to a wire rack.
- Mix creamy peanut butter and powdered sugar until smooth, adding milk if necessary.
- Spread the peanut butter mixture over the cooled brownies and drizzle with melted chocolate if desired.
- Refrigerate for 30 minutes to let everything set before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months.