Buckeye Brownies Recipe: How to Make Layered Brownies
Written by MasterClass
Last updated: Apr 28, 2022 • 4 min read
Buckeye brownies satisfy two major cravings in one dessert: the rich sweetness of chocolate, perfectly balanced with the salty lift of peanut butter fudge. Peanut butter lovers will delight in this easy recipe.
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What Are Buckeye Brownies?
Buckeye brownies are layered bar cookies featuring a chocolate brownie base topped with a creamy peanut butter filling, finished with a thin layer of chocolate ganache. Unlike peanut butter brownie recipes, which feature peanut butter swirled directly into the batter before baking, buckeye brownies have a distinct “sandwich” look, similar to millionaire shortbread recipes.
Buckeye brownies get their name from buckeye candy, or “buckeye balls,” a classic confection from Ohio consisting of peanut butter balls partially dipped in a chocolate coating.
3 Tips for Baking Buckeye Brownies
To save time, follow the package directions on your favorite boxed brownie mix to create the homemade brownie base for this crowd-pleasing dessert recipe. Here are a few helpful tips:
- 1. For distinct layers, allow everything to cool. Whenever assembling a layered dessert—whether a cake, tart, or bar cookie—let all the components to cool before combining. Adding frosting to a too-warm brownie layer will affect the final texture.
- 2. Use stabilized, not raw, peanut butter. Conventional peanut butter is less oily than natural peanut butter, which can contribute an oily mouthfeel when made into frostings. And while creamy peanut butter is the de facto choice for frostings and baked goods, using crunchy peanut butter adds a pleasing crunch to buckeye brownies.
- 3. Store brownies in the refrigerator. To maintain the chewy, creamy texture of buckeye brownies, keep them in a sealed container in the refrigerator. (Refrigerating also allows you to stack them with little risk of misshaping.) For more extended storage, wrap individual brownies in plastic wrap or parchment paper and keep them in an airtight container in the freezer. Thaw the brownies at room temperature before enjoying.
Layered Buckeye Brownies Recipe
makes
8-10prep time
30 mintotal time
1 hr 5 mincook time
35 minIngredients
Note: The total time does not include 30 minutes of inactive time.
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease an 8-inch square pan or baking dish with cooking spray and line it with parchment paper.
- 3
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, and set aside.
- 4
In a microwave-safe bowl, combine ½ cup of the butter and the semisweet chocolate chips.
- 5
Microwave the mixture in 10-second increments, stirring after each time, until melted.
- 6
In a large bowl, combine the butter-chocolate mixture and the unsweetened cocoa powder.
- 7
In the bowl of a stand mixer or using a handheld electric mixer, beat the brown sugar and ½ cup of the granulated sugar with the butter-chocolate mixture until light and fluffy, about 5 minutes.
- 8
Beat in the eggs one at a time, followed by 1 teaspoon of the vanilla extract.
- 9
Using a wooden spoon, mix the dry ingredients into the wet ingredients.
- 10
Transfer the brownie batter to the prepared pan.
- 11
Bake the brownies until a toothpick inserted into the center of the pan comes out clean, about 25 minutes.
- 12
Cool the brownies in the pan for at least 20 minutes.
- 13
To make the peanut butter filling, combine the remaining ½ cup granulated sugar with the water in a small saucepan over medium heat, stirring to dissolve.
- 14
Bring the sugar mixture to a boil and continue to boil until it reaches the soft-ball stage (239 degrees Fahrenheit).
- 15
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and remaining ½ teaspoon vanilla extract at low speed until just mixed. (Alternatively, use a large mixing bowl and a handheld electric mixer.)
- 16
Slowly pour the sugar syrup into the eggs while whisking. Continue to whisk at medium speed until the mixture is cool and develops a mousse-like consistency.
- 17
Whisking continuously, add the remaining 2 sticks of butter one tablespoon at a time.
- 18
Continue whisking until the butter is fully incorporated and the mixture is light and fluffy.
- 19
Add the peanut butter and salt, and beat until evenly incorporated.
- 20
Adjust the consistency as needed with a little water or milk.
- 21
To make the chocolate ganache, place the bittersweet chocolate chips in a medium heatproof mixing bowl.
- 22
In a small saucepan over medium-high heat, scald the cream. There should be little bubbles around the edge, but the cream shouldn’t boil, about 1 minute.
- 23
Pour the hot cream directly over the chocolate and let it sit until it begins to melt, about 30 seconds.
- 24
Using a whisk, slowly and gently incorporate the heavy cream into the chocolate. Keep whisking until the mixture looks glossy and smooth.
- 25
To assemble the buckeye brownies, spread a thick peanut butter layer evenly over the cooled brownies in the pan.
- 26
Pour the warm ganache over the peanut butter mixture, and use an offset spatula to gently spread the ganache into an even layer.
- 27
Place the brownies in the refrigerator to chill until the ganache is fudgy and set, at least 30 minutes.
- 28
Sift the powdered sugar over the set brownies, if desired.
- 29
Use the parchment paper to lift the chilled brownies from the pan.
- 30
Use a warm chef’s knife to slice the brownies into bars or squares, wiping the blade clean between cuts for clean edges.
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