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Buckeye Brownies

Buckeye Brownies

These buckeye brownies prove that a boxed mix and two microwave-melted toppings can produce something that tastes far more complicated than it actually is. This buckeye brownies recipe layers peanut butter fudge and melted chocolate over a fudgy base, skipping the need to search buckeye brownies near me ever again. Whether cut into classic squares or baked into individual buckeye brownie cookies, this pan disappears fast at any potluck or holiday table.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Brownies, Desserts
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package fudge brownie mix (13x9-inch pan size)
  • 1/2 cup butter plus 6 tablespoons butter divided
  • 1 cup creamy peanut butter
  • 2 cups confectioners' sugar
  • 6 ounces semisweet or dark chocolate chips

Equipment

  • 13x9 baking pan
  • Offset spatula
  • Microwave-safe bowls

Method
 

  1. Combine the brownie mix with the eggs and oil. Bake the brownies in a greased 13x9-inch pan according to the brownie package directions. Let the brownies cool completely before proceeding. Editor's Tip: Line your baking pan with parchment and grease it lightly with cooking spray or butter for easy brownie removal.
  2. In a large microwaveable bowl, microwave 1/2 cup butter and the peanut butter on high for 30 to 60 seconds, until the butter has melted. Add the confectioners' sugar and stir until smooth. Spread the peanut butter mixture over the cooled brownies. Editor's Tip: An offset spatula one of our Test Kitchen's go-to gadgetsmakes it easy to spread the peanut butter and chocolate layers evenly.
  3. In another large microwave-safe bowl, microwave the chocolate chips and remaining 6 tablespoons butter on high for 30 seconds and then stir. Continue microwaving in 30-second increments, stirring between each time, until completely melted. Spread the chocolate mixture over the peanut butter layer.
    Editor's Tip: If you prefer not to use a microwave, melt the chocolate and butter in a double boiler.
  4. Let the peanut butter and chocolate layers cool completely. Editor's Tip: Refrigerate the pan of brownies for at least an hour to help set the peanut butter and chocolate layers. Then, cut the brownies into squares.

Recipe Notes

Peanut butter: I only use standard commercial peanut butter, never natural.
Chocolate: I use semisweet or dark chocolate chips for the topping.
Brownie base: I let it cool completely before adding any toppings.
Chilling: I always give the pan a full hour in the fridge before cutting.
Cutting: I wipe the knife with a warm, damp towel between slices.