Buckeye Brownies a.k.a. Layered Peanut Butter Brownies (+ a GF Option)
WARNING: These layered peanut butter brownies are completely addictive. I can’t stop making them. And I can’t stop eating them.
They’re a quite different take on a traditional buckeye brownies recipe, but with the same flavor profile and layering approach. And I’ve been on such an intense peanut butter-chocolate kick lately, it’s kind of getting out of control.
I also keep failing at getting good pictures of the finished product, because I am always taking them to people’s houses, and they get devoured before I can grab a clean shot.
These double chocolate peanut butter brownies aren’t difficult at all, they just take some extra time due to the chilling/freezing steps at the beginning (to get your beautiful layers).
I’ve adapted this recipe slightly, mostly by eliminating one of the chocolate layers—personally I wanted a bit more brownie ratio and thought the peanut butter amount was perfect, and that second chocolate layer was just overkill for me. But I speak to both options in the recipe notes.
One other note…these can easily be made gluten-free by substituting a gluten-free flour mix for the all-purpose. You won’t notice a difference!
Let’s talk about the best chocolate peanut butter layers…
- Chocolate: I strongly prefer a darker chocolate (I went with 70% cocoa solids, like these Guittard bars that are a fave). Definitely go with a bar if possible for the melting portion…chocolate chips are designed *not* to melt and tend to have more waxy ingredients in them so they hold shape.
- Peanut butter: Mine was a creamy natural JIF, but crunchy works fine as well. Don’t use the natural peanut butter with the oil on top. You could sub almond, cashew or even sun butter, but the taste will be quite different.
I do have a few tips that help make these layered peanut butter brownies even more amazing.
To make sure you get an extra shiny top for your brownies, there are two key tips. First, make sure you whisk everything super well…you want the sugar to really melt into the butter. Secondly, make sure your chocolate is chopped SUPER fine.
The pan you bake these in does matter as well. Ideally you use a 9-inch square, LIGHT metal pan (you can use an 8-inch but it’ll take longer to bake; dark metal bakes quicker and will be drier at the edges). I have also used white ceramic, just avoid glass/Pyrex.
Line a greased 9-inch square pan with parchment paper (two sheets overlapping to make a plus-sign). Break or chop the chocolate into small pieces.
Melt the chocolate (130g) in the microwave in short increments, stopping to stir. Stop when it’s almost melted so the rest melts from stirring, then pour it into the prepared pan.
Spread it out into one even layer then set it in the freezer for 15-20 minutes to firm up.
Make the peanut butter layer by stirring together the peanut butter, salt, and powdered sugar.
Put it in the microwave for about 20-30 seconds once or twice, stirring, so the peanut butter is easier to spread (BUT don’t get it ot hot or it will melt the chocolate).
Spread it in an even layer over the firm chocolate and set it back in the freezer for 20-30 minutes.
If you choose to do a second layer of chocolate (see notes; 130g), then repeat the first step and chill it.
I did this the first couple times I made this, but ultimately decided that I personally prefer it with only the one chocolate layer.
Preheat the oven to 350 F and make the brownie batter.
In a large heat-proof bowl, melt the butter almost all the way, then add the sugar and whisk it in.
Return to the microwave for another 30 seconds, then add the vanilla and salt. Whisk the mixture very well, for about 2 FULL minutes.
Add the cocoa and whisk well. The mixture will be loose at first, then start to firm up as you whisk.
Add the eggs, whisking for about 3 minutes.
Add the flour and finely chopped chocolate (I pulverize in a food processor), and use a rubber spatula to combine.
Remove the chilled chocolate peanut butter layer from the freezer and out of the pan, keeping the parchment paper in the pan.
Pour two-thirds of the brownie batter into the pan in an even layer.
Place the chocolate peanut butter block on top, then pour over the rest of the brownie batter. Smooth it out so it reaches the corners.
Bake for about 35-45 minutes, until the middle is puffing up. Look at the center of the brownie, when it’s puffy it signals the eggs in the batter have cooked.
Allow to cool fully before slicing (I even put them temporarily in the fridge, not for a long time but like 30 minutes).
If you freeze them the layers will slice very cleanly and you’ll get clear layers, if that’s important.
I am truly obsessed with these pretend buckeye brownies (and strongly prefer them to the *true* version)…if you’re looking for an indulgent dessert that will be a total crowd-pleaser, look no further!
Other indulgent desserts you’ll love:
- Chocolate Stout Cake with Ganache
- Amazing Dark Chocolate Tahini Cookies (GF, vegan, nut-free)
- Levain Bakery Copycat Double Chocolate Peanut Butter Chip Cookies
- The Best Easy Molten Chocolate Lava Cakes (naturally GF)
- Traditional Sticky Toffee Pudding (Cake)
- Dark Chocolate Puppy Chow with Sea Salt
- Giovanna’s Family Secret Tiramisu
Original recipe from Buttermilk by Sam
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Buckeye Brownies a.k.a. Layered Peanut Butter Brownies
These delicious double chocolate peanut butter brownies are a fun twist on buckeye brownies, and the perfect indulgent dessert. Chocolate peanut butter layered brownies are a total crowd-pleaser!
Ingredients
- CHOCOLATE PEANUT BUTTER LAYERS
- 130 grams of dark chocolate (I recommend 60-75% cocoa solids; this is for 1 layer, see notes)
- 200 grams or 3/4 cup of peanut butter (smooth or crunchy; don't use the natural kind with oil on top)
- 30 grams or 1/4 cup of powdered sugar
- 1/4 teaspoon of fine sea salt
- BROWNIE BATTER
- 185 grams (about 3/4 cups) of unsalted butter
- 215 grams or (about 1 heaping cup) of granulated sugar
- 60 grams or a bit over 1/2 cup of dutch-process cocoa
- 1/2 teaspoon of fine sea salt
- 1 teaspoon of pure vanilla extract
- 3 large eggs, room temp
- 40 g or 1/3 cup of all-purpose flour
- 50 grams or 1/4 cup of dark chocolate, chopped very finely (60-75% cocoa solids)
Instructions
- Make the filling layers: Line a greased 9-inch square pan with parchment paper (two sheets overlapping to make a plus-sign).
- Break or chop the chocolate into small pieces. Melt the chocolate (130g) in the microwave in short increments, stopping to stir. Stop when it's almost melted so the rest melts from stirring.
- Pour it into the prepared pan. Spread it out into one even layer then set it in the freezer for 15-20 minutes to firm up.
- Make the peanut butter layer by stirring together the peanut butter, salt, and powdered sugar. Put it in the microwave for about 20-30 seconds once or twice, stirring, so the peanut butter is easier to spread (BUT don't get it ot hot or it will melt the chocolate).
- Spread it in an even layer over the firm chocolate and set it back in the freezer for 20-30 minutes.
- If you choose to do a second layer of chocolate (see notes; 130g), then repeat the first step and chill it.
- Make the brownies: Preheat the oven to 350 F and make the brownie batter.
- In a large heat-proof bowl, melt the butter almost all the way, then add the sugar and whisk it in.
- Return to the microwave for another 30 seconds, then add the vanilla and salt.
- Whisk the mixture very well, for about 2 FULL minutes.
- Add the cocoa and whisk well. The mixture will be loose at first, then start to firm up as you whisk.
- Add the eggs, whisking for about 3 minutes.
- Add the flour and chopped chocolate, and use a rubber spatula to combine.
- Assemble & bake: Remove the chilled chocolate peanut butter layer from the freezer and out of the pan, keeping the parchment paper in the pan.
- Pour two-thirds of the brownie batter into the pan in an even layer. Place the chocolate peanut butter block on top, then pour over the rest of the brownie batter. Smooth it out so it reaches the corners.
- Bake for about 35-45 minutes, until the middle is puffing up. Look at the center of the brownie, when it’s puffy it signals the eggs in the batter have cooked.
- Allow to cool fully before slicing (I even put them temporarily in the fridge, not for a long time but like 30 minutes). If you freeze them the layers will slice very cleanly and you’ll get clear layers, if that's important.
Notes
- I backed off the amount of chocolate in the layers, and only did one layer vs. the two that the original recipe calls for (I prefer a stronger peanut butter vibe). So you can double the amount of dark chocolate and split between two separate layers (one below the peanut butter, and one above). Frankly, I think this recipe is rich enough as-is, and didn't feel the second layer was needed. Plus, I felt like the chocolate layers were a bit too thick relative to everything else.
- I had one brownie leftover and so tried freezing one of the brownies...I wrapped it tightly in plastic wrap and then put in a ziploc bag. I let thaw in the fridge, then at room temp. The texture was a bit different and the taste may have been a tiny bit muted but overall it worked great.
- One time I substituted a gluten-free flour blend and it worked great
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