We’re taking brownies to the next level with these three layered Buckeye Brownies! With a fudgy brownie bottom, creamy peanut butter filling, and rich chocolate coating, these chocolate peanut butter brownies are perfect for game day!
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Buckeye Brownies for the Chocolate Peanut Butter Skeptic
Ok, it’s time for a little confession corner. I don’t really like chocolate and peanut butter desserts.
Peanut butter and banana? For sure!
But peanut butter and chocolate? Nah. I’m usually a hard pass.
It feels especially tricky to admit this considering we live smack dab in the middle of the Buckeye State, where the Buckeye (the quintessential chocolate peanut butter treat) is literally the state dessert.
Recently, though, I’ve been dabbling in more chocolate peanut butter combos, and learning to love it in certain forms. Jeni’s Ice Cream first hooked me with their inexplicably addictive Salted Peanut Butter with Chocolate Flecks flavor. So creamy! So rich! So salty (in the best weirdest way)!
Now, it’s these Buckeye Brownies winning me over with layers of intensely fudgy brownie, creamy peanut butter, and semi sweet chocolate. Oh, and flaky sea salt, of course.
I’m realizing as I write this that maybe I just really like salted chocolate desserts? Whatever the reason, I’m happy to have a dynamite Buckeye dessert that I truly love.
Here’s why you’ll love these Buckeye Brownies:
- Like brownies on steroids- What could be better than fudgy brownies? Fudgy brownies topped with fluffy peanut butter and rich melty chocolate, of course.
- They’re easy to make. You can whip these up super fast using the semi-homemade method and pretty fast making them completely from scratch.
- They’re make ahead friendly. These keep well for several days, so you can assemble them in advance and have them ready to go for game day!
Ingredients You’ll Need
For the brownies: The base of this recipe is our popular one pot homemade brownies. For these, you’ll need pantry staples like brown sugar, white sugar, flour, natural cocoa (not Dutch process), salt and vanilla. You’ll also need butter and eggs.
For the fluffy peanut butter frosting: you’ll need creamy peanut butter, more butter, powdered sugar, vanilla, and salt.
For the chocolate layer: you’ll need semi-sweet chocolate (either chips or bars), and a little coconut oil. I always add a dollop of coconut oil to melting chocolate. It gives it such a beautiful shine!
And of course, a little flaky sea salt to sprinkle on top. <<<This is my favorite brand.
How to Make Buckeye Brownies
- Start by making the brownies. Preheat the oven to 350 degrees and grease an 8 inch square pan.
- Melt the butter in a medium pot on the stove top. Remove from heat, then whisk in the brown and white sugar until smooth and creamy. Add the eggs and egg yolk, one at a time, whisking well. Stir in the vanilla and salt.
- Add the cocoa powder and flour and stir until just combined. Pour the mixture into the prepared pans and bake for 35-40 minutes. Allow to cool.
- Meanwhile, prepare the filling. In the bowl of an electric mixer, beat the butter and peanut butter together until smooth. Add the powdered sugar, beating well. Stir in the vanilla and pinch of salt. Spread the mixture over the cooled brownies.
- Finally, melt the chocolate and coconut oil in the microwave in 30 second intervals, stirring after each one. Pour the chocolate over the peanut butter layer, gently spreading to the edges. Sprinkle with sea salt. Allow to set before slicing and serving.
Shortcut Chocolate Peanut Butter Brownies + Tips
- Short on time? Substitute the homemade brownies with your favorite box mix.
- A parchment paper sleeve is perfect for easily lifting the brownies from the pan to a plate.
- When spreading the chocolate layer, it’s important to use shallow, gentle strokes so you don’t pick up any of the peanut butter layer underneath.
- Allow the chocolate to set completely before slicing. This will take about an hour in the fridge or several hours at room temperature.
- For a different look, melt half the chocolate and drizzle it decoratively on top of the peanut butter layer.
- These are quite rich, so we cut them into 12 small-ish bars.
Storage and Make Ahead Instructions
The brownies will keep stored in the fridge or at room temperature for several days. I prefer to cover them well with saran wrap and store in the fridge, then take them out about 30-40 minutes before serving.
Buckeye Brownies can be made several days in advance. The brownie layer can be made and frozen for up to 3 months, but I don’t recommend freezing the full bars. You can learn how to freeze cookies and bars here.
More Buckeye Desserts for Game Day
My friend Erin at The Spiffy Cookie has a huge collection of Buckeye recipes, with tons of fun variations.
This Chocolate Peanut Butter Puppy Chow is also an incredible game day snack!
For the brownies:
- 1 1/2 sticks (12 Tablespoons) unsalted butter
- 1 cup brown sugar
- 3/4 cup white sugar
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 1/2 teaspoon of salt
- 1 cup sifted cocoa powder
- 1/3 cup all purpose flour
For the frosting:
- 1 stick (8 Tablespoons) unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla
- Pinch salt
For the chocolate:
- 8 ounces semi sweet chocolate
- 1 teaspoon coconut oil
- Flaky sea salt, for serving
- Prepare the brownies. Preheat the oven to 350 degrees. Grease an 8 x 8 inch baking dish with butter or if you want to be able to remove and serve your brownies outside of the pan, create a parchment paper sling. Set aside.
- In a medium sized pot, melt the butter on the stove top over medium heat. Remove from heat, then whisk in brown and white sugar until smooth and creamy, about 1-2 minutes.
- Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla and salt.
- Add the cocoa powder and flour and stir until just combined. Pour the mixture into the prepared pan and bake for 33-39 minutes (underdone, our recommendation) or 40-45 minutes (baked through). We take it out with the center is just set and no longer jiggly. Allow the brownies to cool.
- Meanwhile, make the filling. Place butter and peanut butter in the bowl of an electric mixer. Beat with the paddle attachment until smooth and creamy.
- Add powdered sugar in two additions, beating well after each addition. Stir in vanilla. Spread the frosting evenly over the cooled brownies.
- Meanwhile, make the chocolate coating. Place the chocolate and coconut oil in a heat proof bowl and microwave in 30 second increments, stirring after each one, until melted and smooth. Spread the chocolate over the peanut butter filling, gently spreading it all the way to the edges. Sprinkle with sea salt. Allow to set up before slicing and serving, approximately 1 hour in the refrigerator or several at room temperature.
These bars will keep well for several days. We prefer to store them in an airtight container or covered in saran wrap in the fridge. Remove from the fridge 30 minutes to 1 hour before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 68mgSodium: 294mgCarbohydrates: 65gFiber: 4gSugar: 53gProtein: 9g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.