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!
Servings: 1 9x9 pan
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
- <b>Make the filling layers:</b> 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.
- <b>Make the brownies:</b> 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.
- <b>Assemble & bake:</b> 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