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Buckeye Brownies are cake-like brownies with a creamy peanut butter fudge layer and topped with chocolate ganache. The recipe serves 24 and costs $7.83 to make. That’s just 33¢ per brownie.
Buckeye Brownies Recipe
I have an incredible recipe mash-up for you today, Buckeye Brownies. I took my favorite, cake-like brownie recipe and smothered it with layers of peanut butter confection and chocolate ganache glaze. Mmm, Hmm, ah-mazing! I mean, who doesn’t like peanut butter and chocolate? They go together, oh so lovely.
Do you remember the first time you had a Buckeye candy? I do, it was after a visit to Cracker Barrel when I spotted them in their country store.
They were passing out samples, and one taste is all it took, I was hooked! Ever since then, they’ve become one of the top reasons why I dine at Cracker Barrel (that and breakfast is served all day).
But what do you do when you are craving Buckeye confections but can’t get to the Cracker Barrel? You make this Buckeye Brownie recipe, that’s what! You can get that same taste you love but in a brownie form. It does not get much better than that, folks.
Trust me; you are going to want to pin this recipe for later. Just ask one of my readers, Shelley, who said this:
This is a totally awesome idea! I cannot wait to try these! Oh- my -goodness!! I can’t pin it fast enough.
So take it from us, these Buckeye Brownies are DELISH!
Buckeye Brownie Recipe Questions Answered:
What are buckeyes?
The Buckeye tree was first discovered in Ohio and quickly became the nickname for the people of Ohio. Ohio State University took it on as their nickname in 1950. The next natural step was to create candy that looked like the tree’s nut! It is a ball of peanut butter fudge, dipped in milk chocolate. Typically there is a small circle of the peanut butter still showing after you dip it in the milk chocolate.
What makes brownies fudgy?
Butter and chocolate make brownies fudgy. Isn’t that a great answer? You want a more fudgy brownie, add more butter and chocolate! You don’t have to ask me twice! If you want a more cake-like brownie, add more flour.
What can you use instead of eggs in brownies?
Brownies need eggs as a binding agent. So if you are out of eggs but wanting to make brownies, you can substitute pureed fruit such as applesauce or mashed bananas for the eggs.
How do you make buckeye brownies?
- First, preheat the oven to 350 degrees F and line a 9×13-inch baking pan with foil that you then spray with cooking spray and leave a 3-inch overhang on all sides.
- Now, stir together the cocoa powder and boiling water until well combined. Then add in the chocolate chips and let it sit for 2 minutes before stirring until melted.
- Next, stir in the butter, vegetable oil, eggs, and vanilla until combined. Then add the sugar until blended. Next, stir in the salt and flour.
- Pour the batter into the pan and bake for 30-35 minutes. Let it cool on a wire rack for 90 minutes after baking.
- Next, make the peanut butter layer by mixing the peanut butter, butter, and salt on medium speed until it is creamy. Then mix in the powdered sugar. Spread this mixture evenly over the cooled brownies.
- Finally, make the chocolate glaze by melting the chocolate chips and peanut butter in the microwave on 50% power for 1 minute at a time, stirring after each minute until it is smooth. Pour the glaze over the peanut butter layer, spreading it evenly. Using the foil overhang, lift the brownies out of the pan and cut it into 24 squares and serve.
More Peanut Butter Dessert recipes:
- Brownie Bites with Peanut Butter Frosting
- Butterfinger Scotcheroos
- Chocolate Peanut Butter Cupcakes
- Deep Dish Peanut Butter Chocolate Chip Pie
- Loaded Peanut Butter Cookies
- No-bake Chocolate Peanut Butter Bars
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Cookie Bars w/ Dark Chocolate Chunks
- Butterfinger Peanut Butter Cups Cheesecake Dip
- Peanut Butter Cookies with Chocolate Glaze
- Peanut Butter Cup Crunch Brownies
- Loaded No Church Peanut Butter Ice Cream
- Peanut Butter Frosting
Disclosure: This post contains affiliate links.
Cook’s Note – Buckeye Brownies:
- If cakey brownies aren’t your thing, feel free to use your favorite brownie recipe or mix instead. Just make sure the recipe is for a 9×13-inch pan.
- WARNING: These Buckeye Brownies are dangerous, make sure you share them or have a place to send them. If not, you’ll end up eating more than your fair share!
- If you’re looking for something a bit more extravagant, then try my Epic Buckeye Brownie Cheesecake Cake!
How much will this recipe cost:
RECIPE COST: $7.83
PER SERVING COST: $0.33
NOTE: I calculate the recipe prices by using name brand grocery prices on grocery store websites.
- 1/3 cup dark cocoa powder – $0.53
- 1/2 cup + 2 Tablespoons water – $0.00
- 2 oz bittersweet chocolate chips – $0.66
- 1/2 cup + 6 Tablespoons butter – $1.50
- 1/2 cup vegetable oil – $0.24
- 3 large eggs – $0.30
- 3 teaspoons vanilla extract – $0.93
- 2 1/2 cups granulated sugar – $0.58
- 1 3/4 cups all-purpose flour – $0.25
- 1/2 teaspoon salt – $0.01
- 1.01 cup creamy peanut butter – $1.44
- 2 1/4 cups powdered sugar – $0.65
- 2 Tablespoons milk – $0.02
- 1 1/2 cups milk chocolate chips – $0.72
FOR THE BROWNIES:
- ⅓ cup dark cocoa powder
- ½ Cup + 2 Tablespoons boiling water
- 2 oz bittersweet chocolate chips
- 6 Tablespoons butter melted
- ½ cup vegetable oil
- 3 large eggs
- 2 Teaspoons vanilla extract
- 2 ½ Cups granulated sugar
- 1 ¾ Cups all-purpose flour
- ½ teaspoon salt
FOR THE PEANUT BUTTER FUDGE LAYER:
- ¾ cup creamy peanut butter
- ½ cup butter
- 2 ¼ Cups powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
FOR THE CHOCOLATE GANACHE GLAZE:
- 1 ½ Cups milk chocolate chips
- ⅓ cup creamy peanut butter
FOR THE BROWNIES:
- Adjust oven rack to the middle and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving a 3-inch overhang on all sides. Spray with nonstick cooking spray and set aside.
- In a large bowl whisk the cocoa powder and boiling water together until smooth. Add the bittersweet chocolate chips and let them sit for 2 minutes, and then whisk until melted.
- Whisk in the melted butter, vegetable oil, eggs, and vanilla until well blended. Add the sugar until incorporated. Add the flour and salt and whisk until combined.
- Pour batter into prepared pan and smooth into an even layer. Bake 30-35 minutes, or until a toothpick comes out with just a few crumbs attached. Transfer to a wire rack until fully cooled, about 1 ½ hours.
FOR THE PEANUT BUTTER LAYER:
- In a medium bowl or in the bowl of a stand mixer, beat the peanut butter, butter, and salt on medium speed until smooth and creamy, about 2 minutes.
- Add the powdered sugar and mix until combined. Add the milk and vanilla and beat to combine, then beat on medium-high until completely smooth and creamy. If the mixture seems too dry or thick to spread, add milk in ½ tablespoon increments until you reach a spreadable consistency.
- Use an offset spatula to spread the mixture evenly over the cooled brownies.
FOR THE CHOCOLATE GLAZE:
- In a small, heat-proof bowl melt the chocolate chips and peanut butter in the microwave on 50% power for 1 minute. Mix and continue to melt on 50% power for 30 seconds. Mix and repeat until melted and completely smooth.
- Pour over the peanut butter layer and spread evenly. Chill for at least 1 hour.
- Use the foil overhang to lift the brownies out of the pan.
- Slice into 24 squares and serve. Brownies can be stored for up to 5 days in an airtight container at room temperature.