Buckeye Brownies

These fudgy buckeye brownies are an easy dessert packed with chocolate and peanut butter, just like buckeye candy. I take chocolatey homemade brownies, load them up with chocolate chips, and top them with chewy peanut butter fudge and rich chocolate ganache.  

The Best Buckeye Brownies

You might already know buckeyes, those deliciously fudgy peanut butter balls dipped in chocolate. We always make them during the holiday season! If there is one recipe that can rival my favorite homemade brownies and my love for buckeye candy, it’s these gooey buckeye brownies. I’ve loaded these brownies with chocolate and added a melt-in-your-mouth peanut butter layer, topped with melted ganache. They’re everything I love about homemade buckeye candy in a chewy, chocolatey multi-layered brownie!

Why You’ll Love This Buckeye Brownies Recipe

• Layers of chocolate and peanut butter. This brownie recipe starts with a thick layer of cocoa powder brownies. That’s topped with the creamy peanut butter fudge from my peanut butter buckeye cookies and finished off with decadent chocolate ganache. It’s super fudgy and decadent in the best possible way.
• Easy to make. You can make this recipe with homemade brownies, or get a headstart with a box of brownie mix. Each layer is easy to make and the hardest part is waiting while the brownies bake.
• Perfect for parties. Just like the original buckeye candy, these brownies are a hit at parties and holidays. They’re a great potluck dessert, and they’re almost always first to vanish from the table!

Ingredient Notes

These buckeye brownies come together in three layers. Here are some quick notes on the ingredients you’ll need. For a printable list, be sure to scroll down to the recipe card at the bottom of the post.

• Oil – Same as when I make an ultra-moist chocolate cake, I use oil instead of butter in these brownies. I also skipped adding baking soda, for chewier, denser brownies, as opposed to cakey ones. Vegetable oil is best, as it won’t overpower the taste.
• Cocoa Powder – I recommend using natural, unsweetened cocoa powder for an extra fudgy brownie that isn’t overly sweet. You can see the differences between cocoa powders in my tutorial, natural vs. Dutch-processed cocoa powder.
• Chocolate Chips – I like semi-sweet chocolate chips or chunks, but use your favorite.
• Unsalted Butter – For the peanut butter fudge layer. Feel free to use salted butter if you’re using peanut butter with no salt or sugar added. Let the butter come to room temperature before you start so that it’s easier to combine with the other ingredients.
• Creamy Peanut Butter – You’ll want to use shelf-stable, creamy peanut butter (like Jif or Skippy) and not the natural kind. Natural peanut butter contains oils that can lead the fudge to separate.
• Powdered Sugar – Also called confectioner’s sugar, also for the fudge. I recommend sifting the sugar first to break up any lumps.
• Chocolate Ganache – I finish off these buckeye brownies with homemade chocolate ganache. It turns out best with a high-quality, dark chocolate bar. You can break larger bars into pieces to help them melt faster. You’ll also need full-fat heavy whipping cream for the perfect creamy and spreadable ganache.

How to Make Buckeye Brownies

Let’s start with a short step-by-step showing just how easy it is to make a batch of the best buckeye brownies from scratch!

Make the Brownies

• Mix the batter. Combine your wet ingredients and dry ingredients separately. Gently stir the dry ingredients into the batter (be careful not to overmix!). Finally, fold in the chocolate chips.
• Fill the pan. Next, transfer the brownie batter to a greased and lined baking pan. Top the batter with more chocolate chips.
• Bake. Bake the brownies at 350ºF for 18-22 minutes. Afterward, they’ll need to cool completely before you add the peanut butter layer.

Make the Peanut Butter Layer

• Combine the ingredients. Beat the butter with the peanut butter, then add powdered sugar and vanilla. Mix until the fudge is smooth and free from lumps.
• Spread over the brownies. Using a spatula, spread the peanut butter mixture over the cooled brownies.

How to Make Chocolate Ganache 

To make the ganache, melt chocolate with heavy cream in a microwave-safe bowl. I recommend microwaving in increments, stirring in between. I have an in-depth tutorial on how to make chocolate ganache with lots of helpful tips, and you’ll also find printable instructions in the recipe card.

Give the mixture a chance to cool off, and smooth the chocolate over the peanut butter layer. After the ganache has set, it’s time to slice and serve!

How to Store

• Refrigerate. While most traditional brownies are fine to store at room temperature, buckeye brownies should be refrigerated. This way, the peanut butter and ganache layers won’t soften too much. Take the brownies out of the fridge about 15 minutes ahead of serving.
• Freeze. Buckeye brownies can be frozen after they’re fully cooled and set. I’ve found that slicing the brownies before freezing makes them easier to thaw. I like to wrap the brownies tightly in plastic wrap, plus an extra layer of aluminum foil. Freeze for up to 2 months and defrost the brownies in the fridge before serving.

More Brownie Recipes to Try

• M&M Brownies
• Cheesecake Brownies
• Mint Chocolate Brownies

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