Buckeye Brownies
Posted May 10, 2026
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These buckeye brownies are made completely from scratch and are 100% irresistible. This recipe features a fudgy brownie base with a thick, creamy peanut butter layer topped with a rich chocolate ganache for a decadent dessert perfect for chocolate peanut butter lovers!
If you love brownies and the chocolate peanut butter flavor combination, then you have to make these buckeye brownies.
Each of the three layers is made from scratch, and they come together to make the most decadent dessert ever (well, along with these cookie dough brownies).
The bottom layer is my homemade fudgy brownies, which are topped with a thick layer of creamy peanut butter filling, and finished with a rich chocolate ganache. If you’re a fan of classic buckeyes, this recipe takes everything you love about them and turns it into an ultra-decadent brownie.
These buckeye brownies are impressive enough to serve for holidays, parties, or potlucks, but simple enough to make anytime a chocolate peanut butter craving hits.
Buckeye Brownies: Ingredients & Substitutions
- Semisweet chocolate. You can use chips, bars, discs, etc. because in both the brownie layer and the ganache layer, it’s being melted. You can use dark chocolate or milk chocolate for a richer, sweeter flavor.
- Salted butter. Unsalted butter works great as well.
- Granulated sugar. I use organic cane sugar.
- All-purpose flour. Use an all-purpose gluten-free baking flour to make these brownies gluten-free.
- Creamy peanut butter. I suggest a peanut butter that is solid at room temperature. If you’re using a natural peanut butter you may need to add more powdered sugar and omit the milk to make the peanut butter layer firm enough.
- Heavy cream. There isn’t a substitute for heavy cream in the ganache.
How to Make Buckeye Brownies
Let’s dive into this recipe. I know we’re making three separate layers, but each one is easy and they come together really well. Don’t forget to watch the video for additional guidance!
Make the Brownie Layer
The first step in this recipe is to make the brownie layer, because it needs to cool completely before adding the other two layers.
Begin by lining an 9×9″ baking dish with parchment paper and lightly greasing. I don’t suggest skipping the parchment paper because it makes it easy to lift the buckeye brownies out of the pan to cut and serve.
Then, mix the flour, salt and cocoa powder together in a small bowl. You can also skip this step and add the dry ingredients to the wet ingredients in the mixer after they’ve been beaten together, but I like to stir them together separately to ensure they’re evenly distributed throughout the batter.
Then, melt the butter and chocolate until smooth and glossy. You can do this over low heat on the stovetop, or in the microwave. Set the mixture aside to cool slightly, making sure to stir it occasionally to release heat.
Now comes the most important two steps for achieving the shiny, sugary, crinkly top that is non-negotiable when making brownies. Beat the eggs together for a full minute on high speed. They should be thick and pale yellow when they are done.
Then, add the sugar and beat for another minute. Don’t skimp on the beating, set a timer if you have to.
Next, beat the melted chocolate/butter mixture and vanilla into the batter until just incorporated.
Then, add the dry ingredient mixture and and beat until just incorporated. At this point the batter should be thick. Not runny, but nice and thick.
Spread the batter into the prepared baking dish and bake for 25 to 28 minutes. The brownies are done when the top is set and they are slightly jiggly. You want to make sure they aren’t too jiggly because they have to hold the weight of the other two layers. They firm up as they cool.
Then, set the brownies aside to cool. You could put them in the fridge or freezer to speed up the process.
Make the Peanut Butter Layer
Now let’s make the signature buckeye brownies peanut butter layer. Start by beating the softened butter until it’s a little light and fluffy. It’s important to beat the butter first and make sure it’s very much room temperature (or a little warmer) so you don’t end up with chunks of butter in this layer.
Next, add the peanut butter and beat again until the mixture is smooth. You can use a standing mixer fitted with the paddle attachment, or a large bowl and a handheld mixer.
Once the mixture is smooth, at the vanilla and salt and beat again.
Then, add the powdered sugar, 1 cup at a time, and beat until fully incorporated after each addition.
Add 1 Tablespoon of whole milk and beat. If necessary, add an additional 1 Tablespoon of milk to achieve your desired consistency. The amount needed depends on the consistency of your peanut butter.
Then, spread it over the cooled brownies. At this point you can put the buckeye brownies in the refrigerator to cool a bit. If they are cool the ganache will set faster.
Make the Chocolate Ganache
This is a simple, 2-ingredient ganache! Start by warming ½ cup heavy cream over medium heat until it just begins to bubble around the edges – but don’t let it boil.
Then, turn off the heat and whisk in the chocolate until smooth. Once it’s smooth, remove the pot from the heat and continue whisking until it’s slightly thickened and cooled.
Pour the slightly cooled ganache over the peanut butter layer on the brownies and spread it evenly.
Let the buckeye brownies chill in the refrigerator or sit at room temperature until the ganache is set. Then, cut into 16 squares and serve.
how to get clean cuts
First, make sure the brownies are completely chilled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, then make a cut. Then, wipe the knife off and repeat with each cut.
Serve
These buckeye brownies are best served room temperature for the ideal texture. However, you can also serve them slightly chilled.
Store/Freeze
Store leftover buckeye brownies in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw at room temperature – do not microwave.
Buckeye Brownies Recipe FAQS
They’re named after buckeye candies, which are a peanut butter and chocolate treat from Ohio that looks like the nut of the buckeye tree.
Creamy peanut butter that is solid at room temperature is the best choice.
Of course, if you’d prefer to use a box mix to make this recipe slightly easier, you can do that.
Make sure the brownie layer is completely cooled before adding the peanut butter layer on top. Also, sufficiently cool the ganache by whisking it often before pouring it over the peanut butter layer. If the ganache is too warm it could melt the peanut butter layer.
Chill the brownies for at least 2 hours so they’re nice and firm, then cut them with a sharp knife. I usually dip the knife in a tall glass of very hot water, dry it quickly with a towel, then make a cut. Then, I wipe the knife off and repeat with each cut.
Yes, make them 1 or two days in advance and store them in the refrigerator, covered with plastic wrap.
Yes, double the ingredients and bake in a 9×13″ baking dish.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Buckeye Brownies Recipe
Video
Equipment
Ingredients
Brownie Layer
- 6 oz semisweet chocolate (1 cup)
- ½ cup salted butter
- 2 large eggs
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour
- 1 Tablespoon unsweetened cocoa powder
- ¼ teaspoon fine sea salt
Peanut Butter layer
- ¾ cup creamy peanut butter
- ¼ cup salted butter (softened)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1 ½ cups powdered sugar
- 1-2 Tablespoons whole milk (room temperature)
Chocolate Ganache Layer
- ½ cup heavy cream
- 1 cup semisweet chocolate (6 ounces)
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×9” baking dish with parchment paper and lightly grease, set aside.
Make the Brownie Layer
- Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
- Melt the chocolate and butter in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
- In the bowl of a standing mixer, beat eggs for 1 minute.
- Add sugar and beat for an additional 1 minute.
- Beat in the melted chocolate/butter mixture and vanilla on low speed until fully incorporated.
- Add dry ingredients, mix on low speed until just incorporated and there are no lumps. The batter should be thick.
- Evenly spread the brownie batter in the bottom of the prepared baking pan.
- Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25 to 28 minutes.
- Let the brownies cool completely in the pan on a wire cooling rack. You can speed up the cooling process by putting the brownies in the refrigerator or freezer.
Make the Peanut Butter Layer
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat butter until smooth.
- Beat in peanut butter until combined.
- Then beat in the vanilla and sea salt until smooth.
- Add powdered sugar, 1 cup at a time, and beat until fully incorporated after each addition.
- Add 1 tablespoon whole milk and beat. If necessary, add an additional 1 tablespoon milk to achieve your desired consistency.
- Then, spread the peanut butter mixture over the cooled brownies. At this point you can put the buckeye brownies in the refrigerator to cool a bit. If they are cool the ganache will set faster.
Make the Chocolate Ganache
- Warm ½ cup heavy cream over medium heat until it just begins to bubble around the edges (but does not boil).
- Then, turn off the heat and whisk in the chocolate until smooth.
- Let cool slightly, whisking occasionally, until slightly thickened.
- Evenly spread the ganache over the peanut butter layer on the brownies.
Set & Serve
- Let the brownies chill in the refrigerator or sit at room temperature until the ganache is set.
- Cut into 16 squares and serve.
Notes
- Semisweet chocolate. You can use chips, bars, discs, etc. because both in the brownie layer and ganache it’s being melted. You can use dark chocolate or milk chocolate for a richer or sweeter flavor.
- Salted butter. unsalted butter works great.
- Granulated sugar. I use organic cane sugar.
- All-purpose flour. Use an all-purpose gluten-free baking flour to make these brownies gluten-free.
- Creamy peanut butter. I suggest a peanut butter that is solid at room temperature. If you’re using a natural peanut butter you may need to add more powdered sugar and omit the milk to make the peanut butter layer firm enough.
- Heavy cream. there isn’t a substitute for heavy cream in the ganache.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
