Layered Buckeye Brownies

Layered Buckeye brownies with a thick peanut butter filling, fudgy brownie base, and smooth chocolate ganache topping. These rich refrigerator brownies are inspired by classic Ohio Buckeye candies and go heavy on the chocolate and peanut butter combination that made the original famous.

Course Dessert

Cuisine American

Keyword Buckeye brownies, Buckeye candy brownies, chocolate peanut butter brownies, fudgy Buckeye brownies, layered Buckeye brownies, peanut butter brownies

Prep Time 25

Cook Time 30

Chilling 1 30

Total Time 2 25

Servings to 16 squares

Calories 430kcal

Author Cathy Pollak

Equipment

baking dish 9x9 (23x23 cm). Keeps the layers thick and tall.
parchment paper Makes lifting and slicing easier.
mixing bowls One for each layer.
hand mixer or stand mixer. Helps smotth out the peanut butter filling.
offset spatula Useful for spreading the layers evenly.
microwave safe bowls For melting chocolate.

Ingredients

Brownie Layer:

¾ cup (170 g) unsalted butter melted
1 cup (200 g) granulated sugar
⅓ cup (67 g) light brown sugar
2 large eggs room temperature
1 tsp (5 ml) vanilla extract
½ cup (50 g) unsweetened cocoa powder
¾ cup (94 g) all-purpose flour
½ tsp (2 g) table salt
½ cup (120 g) semi-sweet chocolate chips

Peanut Butter Layer:

1 cup (255 g) creamy peanut butter (not natural)
6 tbsps (85 g) unsalted butter softened
2 cups (240 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
2 to 3 tbsps (30 to 45 ml) heavy cream or milk

Chocolate Ganache Topping:

1½ cups (360 g) semi-sweet chocolate chips
¾ cup (180 ml) heavy cream
1 tbsp (14 g) unsalted butter optional, for shine and a softer ganache

Instructions

Preheat oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out later. For a 9 x 13-inch (23 x 33 cm) pan, increase all ingredients by 50% and expect a slightly longer baking time.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and whisk until fully combined.
¾ cup (170 g) unsalted butter, 1 cup (200 g) granulated sugar, ⅓ cup (67 g) light brown sugar, 2 large eggs, 1 tsp (5 ml) vanilla extract
Add the cocoa powder, flour, and salt and stir gently just until no dry streaks remain. Fold in the chocolate chips and spread the batter evenly into the prepared pan.
½ cup (50 g) unsweetened cocoa powder, ¾ cup (94 g) all-purpose flour, ½ tsp (2 g) table salt, ½ cup (120 g) semi-sweet chocolate chips
Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached. Avoid overbaking so the brownie layer stays dense and fudgy once chilled. Let the brownies cool completely before adding the peanut butter layer.
To make the peanut butter layer, beat the peanut butter and softened butter together until smooth. Add the confectioners' sugar and vanilla extract and mix until thick. Add the heavy cream one tablespoon at a time until the mixture becomes thick but spreadable.
1 cup (255 g) creamy peanut butter, 6 tbsps (85 g) unsalted butter, 2 cups (240 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract, 2 to 3 tbsps (30 to 45 ml) heavy cream
Spread the peanut butter layer evenly over the cooled brownies, reaching all the way to the edges. Refrigerate the pan for about 30 minutes so the layer firms slightly before adding the chocolate topping.
Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. You can also do this on the stovetop over low heat. Stir in the butter, if using, for a softer texture and extra shine.
1½ cups (360 g) semi-sweet chocolate chips, ¾ cup (180 ml) heavy cream, 1 tbsp (14 g) unsalted butter
Pour the ganache over the chilled peanut butter layer and spread evenly with an offset spatula or the back of a spoon. Refrigerate for one hour, or until the chocolate layer is firm enough to slice.
Use the parchment overhang to lift the brownies from the pan. Slice with a sharp knife, wiping the blade clean between cuts for neater layers. Store refrigerated for the thickest peanut butter texture and the fudgiest brownie consistency.

Notes

These brownies are intentionally rich and slice best once fully chilled.
Creamy commercial peanut butter works best because natural peanut butter will make the filling oily or too soft.
If the peanut butter layer feels too stiff while mixing, add another splash of cream until spreadable.
The ganache will firm up in the refrigerator while still staying soft enough to bite through.

If you’re making these Layered Buckeye Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition