Buckeye Brownies Recipe
American · Dessert · 55 min total
Rich fudge brownies topped with a creamy peanut butter filling and dipped in chocolate, mimicking the classic buckeye candy. A decadent dessert for peanut butter and chocolate lovers.
30
min prep
min prep
25
min cook
min cook
24
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 box (18.4 oz) fudge brownie mix (plus ingredients called for on box: oil, eggs, water)
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 2 tablespoons vegetable shortening
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
- Prepare brownie batter according to package directions. Pour into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack.
- In a large bowl, beat softened butter and peanut butter with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until well combined and mixture holds together. If too dry, add 1-2 teaspoons milk.
- Press peanut butter mixture evenly over cooled brownies. Refrigerate for at least 30 minutes until firm.
- In a microwave-safe bowl, combine chocolate chips and shortening. Microwave in 30-second intervals, stirring each time, until melted and smooth.
- Spread melted chocolate over peanut butter layer. Refrigerate until chocolate is set, about 1 hour. Cut into squares before serving.
Tips
- For easier cutting, let brownies sit at room temperature for 10 minutes after removing from fridge.
- Store in an airtight container in the refrigerator for up to 1 week.
- Can be frozen for up to 3 months; thaw in refrigerator overnight.
AI estimate may be inaccurate · Terms