Peanut Butter Brownies
Layered peanut butter brownies (Buckeye Brownies) have a fudgy brownie base, peanut butter middle that tastes like a peanut butter cup & chocolate topping!
Servings: 24 brownies
Ingredients
Brownie Layer
- 1 cup unsalted butter cut into pieces
- 8 oz semi-sweet chocolate, chopped or 1 1/4 cup chocolate chips
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Peanut Butter Filling
- 1/2 cup unsalted butter
- 1 1/2 cups peanut butter
- 2 1/2 - 3 cups powdered sugar
Chocolate Topping
- 10 oz semi-sweet chocolate, chopped or 1 1/2 cups chocolate chips
- 1/3 cup heavy cream
Instructions
Brownie Layer
- Preheat the oven to 350F degrees and line a 9x13 inch pan with parchment so there's an overhang around the sides.
- Add the butter and chocolate to a large heatproof bowl. Microwave on medium power for 45-second intervals, stirring between each, until smooth. Do not microwave on high/regular power!
- Let the mixture cool slightly, then whisk in the sugar and vanilla extract. Whisk in the eggs 1 at a time.
- Gently fold in the cocoa powder, flour and salt.
- Pour the mixture into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool the brownies fully (keeping them in the pan).
Peanut Butter Layer
- In a large bowl, beat the butter until soft.
- Beat in the peanut butter.
- Beat in the powdered sugar, starting with 2 cups. Slowly beat in the remaining powdered sugar a little at a time until the mixture is thick and the desired sweetness is reached.
- Spoon the peanut butter mixture over the brownies. Using a piece of wax paper between your hand and the peanut butter layer, press the mixture down until it's a flat, smooth layer
- Place in the fridge for 30 minutes to firm up.
Chocolate Topping
- Place the chocolate in a large heatproof bowl.
- Heat the cream until almost boiling - either in the microwave or on the stovetop while stirring gently.
- Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk until smooth. If the chocolate isn't quite melted, microwave for 30 seconds on medium power.
- Pour the chocolate over the peanut butter layer and spread smooth.
- Place in the fridge for the chocolate to set.
- Cut into bars.
Notes
Instead of making homemade brownies, feel free to use a box mix for a 9x13 inch pan. Prepare the brownies according to the package instructions, then make the remaining layers according to the recipe.
I recommend storing these in the fridge in an airtight container so that the peanut butter layer doesn't melt.
Nutrition
Calories: 534kcal | Carbohydrates: 63g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 142mg | Potassium: 274mg | Fiber: 3g | Sugar: 53g | Vitamin A: 465IU | Calcium: 34mg | Iron: 2mg
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