Spectacular Buckeye Brownies

Turning classic Ohio Buckeye candies into an over-the-top dessert bar, these triple stack chocolate peanut butter brownies feature a rich chocolate bottom, a soft middle layer of peanut butter, and a smooth layer of shiny ganache on top. Chocolate, peanut butter, and ganache come together for a seriously craveable treat.

The first time I made these was for a potluck, and honestly, they were gone way before anything else. Now every time I ask what to bring to a family get-together, someone begs for them by name.

Mouthwatering Ingredients

• For the base brownies
• ½ teaspoon baking powder: helps them puff up just a little so they don’t turn out too dense
• ½ teaspoon kosher salt: makes everything taste bolder and cuts the sugar a bit
• 1 cup all purpose flour: keeps the brownies chewy but not crumbly
• ¾ cup unsweetened cocoa powder: Dutch processed gives a milder, smooth chocolate hit
• 1 teaspoon pure vanilla extract: pops the chocolate flavor
• 4 large eggs: hold everything together and add moisture
• 2 cups granulated sugar: gives brownies that shiny top and the right amount of sweet
• ½ cup semi sweet chocolate chips: makes the base deep and chocolatey but not too sugary
• 1 cup unsalted butter: melts for a brownie that's fudgy not cakey
• For the creamy peanut butter middle
• 3 cups powdered sugar: makes the center sweet and gives it that buckeye vibe
• 1 teaspoon pure vanilla extract: adds a back note of flavor
• 1 ½ cups creamy peanut butter: stick with mainstream brands for the smoothest result
• ¾ cup unsalted butter, melted: helps the peanut butter layer go spreadable
• For the ganache
• 6 Tablespoons heavy whipping cream: thins out the chocolate so it glides over the top
• 1 ½ cups dark chocolate chips: makes a luxe finishing touch that isn’t too sweet

Easy Steps To Make It

Chill And Slice:

Let the whole thing hang out in the fridge for at least 2 hours so it sets up firm. Grab a hot knife and wipe between slices – that’ll give you nice sharp lines. Let them sit out for 10 minutes before eating for the best flavor.

Finish With Ganache:

Pour warm ganache on top of the peanut butter layer and quickly spread it over using an offset spatula. Start from the middle and work your way out. It’ll look ultra shiny once set.

Make Ganache:

Dump chocolate chips and cream in a microwave bowl. Nuke for a minute, then stir until it’s completely smooth. Any leftover lumps? Do short extra bursts, stirring in between, till it’s all melted.

Spread Peanut Butter Layer:

Spread the peanut butter mix gently over your brownies while they're still a bit warm. Dab your fingers in powdered sugar and press it to the edges – this keeps it from sticking and makes it nice and even without tearing brownies.

Mix Peanut Butter Layer:

Mix up melted butter, peanut butter, vanilla, and powdered sugar in a bowl. Beat it all together until smooth (no crunchy bits hiding out). It should have a thick, cookie dough-like feel so it holds its shape.

Bake The Brownies:

Pour your batter in the pan, spread it into the corners, and bake for about 23–25 minutes. You want the edges to set but the middle to stay a little underbaked for fudginess. Poke with a toothpick—it should come out mostly clean but with a few moist crumbs.

Stir Dry Ingredients In:

Fold in your flour, cocoa powder, salt, and baking powder until you don’t see dry patches. Don't mix too long—it’ll toughen them up.

Add Eggs:

Add eggs one by one, stirring each in before adding the next. The mix will get glossier and hold its shape. Add your vanilla last and don't overdo the stirring.

Make Brownie Batter:

Melt your butter in a pot until just melted. Take off the heat, add sugar and chocolate chips, and stir it up until smooth. If any chips stay unmelted, keep stirring until melted.

Prep Your Pan:

Get your oven set at 350°F and line your pan with parchment paper. This makes getting brownies out a breeze and helps keep them in one piece.

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Honestly, the peanut butter layer is where it's at. Trust me: using regular, store-bought peanut butter (not the “natural” kind) makes the center taste just like those Buckeye candies from my Ohio visits as a kid. My daughter actually asks for these every birthday instead of cake.

Storing And Freezing

Pop leftover brownies in a sealed container in the fridge and they'll stay fresh for five days. They actually taste better after a night or two once all the layers settle in together. For the long haul, slice and freeze them with parchment between each piece. Thaw in the fridge overnight for the best texture.

Swap Things Up

Stick with the original for Buckeye flavor, but you can totally play. Try crunchy peanut butter in the middle for more bite. Want something sweeter? Sub in white chocolate chips for the ganache. Looking for extra chocolate punch? Bump up the cocoa by a quarter cup and drop the flour a bit. If you love a salty kick, sprinkle flaky salt over the ganache while it's still melty.

How To Serve

Serve these brownies cool from the fridge for that amazing texture contrast. For something a little fancier, gently warm a plate and add a scoop of vanilla ice cream. If you wanna go all out, drizzle on some warm peanut butter sauce. These pair perfectly with hot coffee, cold milk, or even a sweet glass of port.

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What Makes It Ohio

Buckeyes get their name from Ohio's state tree—the nuts look like little deer eyes. Traditional buckeyes are peanut butter balls dipped partway in chocolate. This bar takes those flavors and stacks them together for a fancier dessert, but anyone from Ohio will spot that iconic combo and shape right away. It’s like football season and holiday time all rolled into one bite.

Recipe FAQs

→ Why are these called Buckeye Brownies?

The brownies are based on Buckeye candies, which are super popular in Ohio and look like the nut from the buckeye tree. Classic Buckeyes are peanut butter dipped in chocolate, so these brownies give you the same flavor fun but stacked in brownie form.

→ Can I use natural peanut butter in this recipe?

If you want the smoothest layer, stick with regular creamy peanut butter. The natural kind or ones without sugar can mess up the texture and turn out greasy or not spread right.

→ How should I store these brownies?

Pop the brownies in a tight-lidded container in the fridge and they’ll be good for about 5 days. If you want to keep them longer, freeze them for up to 3 months. Be sure to slide parchment between layers, so they don’t freeze together.

→ Why do the brownies need to be refrigerated before cutting?

So the brownies slice nice and neat, let them hang out in the fridge for two hours. That way, each layer gets firm and the ganache won’t smear or run everywhere when you cut them up.

→ Can I substitute dark chocolate chips in the ganache?

Totally, swap out the dark chocolate chips for milk or semi-sweet if you want. It’ll make the top a bit sweeter and less chocolatey intense but still awesome.

→ What's the best way to get even layers?

When you spread the brownie batter, make sure it’s smooth and covers the pan evenly. Wait for it to cool some before adding the peanut butter layer—use your fingertips for gentle spreading so you don’t rip the bottom. For the ganache, pour steadily and use a spatula to help it go all the way to the edges.