Calling all peanut butter lovers! This Buckeye Brownies recipe will satisfy any peanut butter lover’s craving for something sweet and delicious! This is a recipe that gets requested often. Although I’ve never eaten them myself (although believe me I wish I could!), I’ve been told this recipe is “to die for”! Enjoy!
- 1 box of brownie mix
- ingredients to make brownies
- ¾ cup creamy peanut butter
- ½ cup unsalted butter
- Pinch salt
- 2¼ cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1/2 cup butter
- Make the brownies according to the package directions (use a 13 x 9" pan). Cool on the counter for about 20 minutes. Then place in the refrigerator while you make the peanut butter filling. If you undercook the brownies by a minute or 2 it keeps them nice and fudgy so they stay fresh in the refrigerator longer.
- Beat together the peanut butter and butter in a large bowl until nice and smooth. Then beat in the vanilla extract.
- On low speed, mix in a cup of the powdered sugar then add a tablespoon of milk. Make sure those are mixed in well. Repeat with the remaining powdered sugar and milk. Increase mixer speed and blend until smooth. If the mixture is too dry add small amounts of milk until you get a good spreading consistency.
- Remove brownies from refrigerator and frost with the peanut butter filling. Place pan back in the refrigerator for about 30 minutes.
- Put topping ingredients in a microwave proof bowl. Heat in microwave on 50% power in 30 second increments. Stir after each until completely melted.
- Cool for about 10 minutes. Remove brownies from refrigerator and pour chocolate evenly over top. Spread with spatula to cover entire pan.
- Place brownies back in refrigerator and let cool for several hours before serving.
- If you cover your pan with foil before coating with oil the brownies will be much easier to remove.
- Cut these into small pieces - they are very rich!