What the heck is this?
These are not your average brownies. These are Buckeye Brownies — inspired by that iconic Ohio candy, the Buckeye, which is basically a peanut butter ball dipped in chocolate. Now imagine that deliciousness layered on top of a rich, fudgy brownie. Yep. You start with a dense, chocolatey base, then slather on a thick, creamy peanut butter layer that tastes like the inside of a Reese’s, and finish the whole thing with a silky chocolate ganache. It’s dessert-on-dessert-on-dessert, and yes, it’s as extra as it sounds. If you’ve ever wished brownies could be even more indulgent… wish granted.
Why You’ll Love This Recipe
Triple layers of YES: brownie, peanut butter, ganache.
Tastes like Reese’s but with major bake-sale cred.
No fancy equipment — just a bowl and a spoon.
Perfect for parties, potlucks, or hoarding in your freezer.
Ridiculously rich, so one piece goes a long way (allegedly).
They freeze beautifully… if they last that long.
The Good Stuff You’ll Need
For the Brownie Layer:
1 box brownie mix (plus eggs, oil, and water as called for) — OR use your fave homemade version
Pinch of salt (yes, even if the mix already has it)
Splash of espresso or strong coffee (optional, but makes the chocolate sing)
For the Peanut Butter Layer:
1 cup creamy peanut butter (not the natural kind — you want it smooth and stable)
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
Pinch of salt
For the Ganache Layer:
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
1 tbsp butter (optional, for shine)
Let’s Do This
Step 1: Bake That Brownie Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment. Prepare the brownie batter according to the box (or your go-to recipe). Stir in a pinch of salt and that splash of coffee if using. Bake as directed until just set — you want fudgy, not dry. Let it cool completely. Like, completely. Patience, friend.
Step 2: Peanut Butter Cloud Layer
In a bowl, beat together the peanut butter and softened butter until creamy. Add the powdered sugar, vanilla, and salt. Mix until smooth and thick like frosting. Spread it evenly over the cooled brownies. Use an offset spatula if you want to feel like a pro. Pop the whole pan in the fridge to firm up while you make the ganache.
Step 3: Ganache It Up
In a heatproof bowl, add chocolate chips and butter. Heat the cream in a small saucepan (or microwave) until it’s just about to boil. Pour it over the chocolate, let it sit for a minute, then stir until glossy and smooth. Cool for 5 minutes, then pour over the peanut butter layer and smooth it out. Chill again until set, at least an hour. No sneaky knife tests — you’ll smudge the ganache.
Step 4: Slice, Serve, Swoon
Once the ganache is set, cut into small squares — these are RICH. Clean your knife between cuts for Insta-worthy edges. Serve chilled or at room temp, with a glass of milk, cup of coffee, or a secret smirk.
Serving Suggestions
Top with a sprinkle of flaky salt for extra contrast.
Serve with vanilla ice cream for full meltdown mode.
Stack two together for a “brownie sandwich” if you’re feeling bold.
Crushed pretzels on top? Do it. You’re the boss.
Switch It Up
Add chopped peanuts or mini Reese’s between the layers for crunch.
Use dark chocolate in the ganache if you like it intense.
Try almond butter instead of peanut for a twist — still delish.
Want it gluten-free? Use a GF brownie mix — the rest is naturally GF.
Make-Ahead Tips
These brownies are actually better the next day.
Store them in the fridge for up to 5 days or freeze for up to 2 months.
Layer parchment between squares if stacking to avoid ganache smush.
Questions People Actually Ask
Q: Can I use homemade brownies?
A: Absolutely! Just make sure they’re sturdy enough to hold the layers.
Q: Can I use natural peanut butter?
A: Not recommended — it tends to separate and make the layer too soft.
Q: Do I have to refrigerate them?
A: Yes, to keep the peanut butter layer firm and the ganache set. But let them sit out a few minutes before eating for max flavor.
Q: Can I double this?
A: Yep. Use a larger sheet pan or two 9×13 pans. Just make sure you have fridge space!
Buckeye Brownies: A Fudgy, Peanut-Buttery, Chocolate-Lover’s Dream
- Total Time: 45 minutes
- Yield: 24 small brownies
Description
These are not your average brownies. These are Buckeye Brownies — inspired by that iconic Ohio candy, the Buckeye, which is basically a peanut butter ball dipped in chocolate. Now imagine that deliciousness layered on top of a rich, fudgy brownie. Yep. You start with a dense, chocolatey base, then slather on a thick, creamy peanut butter layer that tastes like the inside of a Reese’s, and finish the whole thing with a silky chocolate ganache. It’s dessert-on-dessert-on-dessert, and yes, it’s as extra as it sounds. If you’ve ever wished brownies could be even more indulgent… wish granted.
Ingredients
For the Brownie Layer:
1 box brownie mix (plus eggs, oil, and water as called for) — OR use your fave homemade version
Pinch of salt (yes, even if the mix already has it)
Splash of espresso or strong coffee (optional, but makes the chocolate sing)
For the Peanut Butter Layer:
1 cup creamy peanut butter (not the natural kind — you want it smooth and stable)
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
Pinch of salt
For the Ganache Layer:
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
1 tbsp butter (optional, for shine)
Instructions
Step 1: Bake That Brownie Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment. Prepare the brownie batter according to the box (or your go-to recipe). Stir in a pinch of salt and that splash of coffee if using. Bake as directed until just set — you want fudgy, not dry. Let it cool completely. Like, completely. Patience, friend.
Step 2: Peanut Butter Cloud Layer
In a bowl, beat together the peanut butter and softened butter until creamy. Add the powdered sugar, vanilla, and salt. Mix until smooth and thick like frosting. Spread it evenly over the cooled brownies. Use an offset spatula if you want to feel like a pro. Pop the whole pan in the fridge to firm up while you make the ganache.
Step 3: Ganache It Up
In a heatproof bowl, add chocolate chips and butter. Heat the cream in a small saucepan (or microwave) until it’s just about to boil. Pour it over the chocolate, let it sit for a minute, then stir until glossy and smooth. Cool for 5 minutes, then pour over the peanut butter layer and smooth it out. Chill again until set, at least an hour. No sneaky knife tests — you’ll smudge the ganache.
Step 4: Slice, Serve, Swoon
Once the ganache is set, cut into small squares — these are RICH. Clean your knife between cuts for Insta-worthy edges. Serve chilled or at room temp, with a glass of milk, cup of coffee, or a secret smirk.
Notes
Top with a sprinkle of flaky salt for extra contrast.
Serve with vanilla ice cream for full meltdown mode.
Stack two together for a “brownie sandwich” if you’re feeling bold.
Crushed pretzels on top? Do it. You’re the boss.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~310 kcal per serving
- Fat: ~20g
- Carbohydrates: ~28g
- Protein: ~4g