Buckeye brownies have a delicious fudgy brownie base, with a creamy peanut butter buckeye filling and are topped with a rich chocolate ganache.

Buckeye Brownies on a white background.

I love jazzing up a brownie recipe for a fun change! This buckeye brownie recipe is perfect for just that. And the best part is it’s super easy to make! Layered brownies are great ways to change things up with a traditional brownie recipe

So, why buckeyes? Thought you’d never ask. A buckeye is a circular type of seed that has a dark brown color and a light brown circle in the middle. Buckeye treats — made with a peanut butter filling rolled into a ball and dipped in chocolate, leaving a light brown circle in the middle — were named because of their resemblance to the buckeye seed. So, we’ve taken the flavors and elements of buckeyes and morphed them into these delicious brownies!

Like my oreo truffle brownies or BYU mint brownies recipes, these buckeyes include two layers on top of the brownie base. The traditional buckeye flavor combination is chocolate and peanut butter. And the peanut butter layer in this recipe is AMAZING. I’ve seen other fillings for this layer that are just peanut butter and powdered sugar, but we’re taking this filling to an entirely new level! Butter, peanut butter, vanilla and powdered sugar is the only way to go! Trust me on this. Have I ever led you astray when it comes to butter and vanilla? 😍

A bite taken out of a Buckeye Brownie.

Ingredients

  • Brownie mix — Plus the ingredients to make a 13×9 pans’ worth. You can use my homemade fudgy brownies recipe or a brownie box mix (if you are looking for a shortcut. If so, I recommend the Ghirardelli brownie mix).

Buckeye Filling

  • Powdered sugar
  • Creamy peanut butter — Brand doesn’t matter. Although the natural peanut butter brands that usually have a layer of oil on the top may make the filling too liquidy.
  • Butter — Softened. I usually take it out of the fridge in the morning and let it soften while I’m doing stuff around the house.
  • Vanilla extract — A splash of vanilla does a wonder in these 🙂 

Chocolate Ganache Topping

  • Semi-sweet chocolate chips — I prefer the semi-sweet over milk!
  • Heavy cream
A glass bowl full of buckeye peanut butter filling.

How to Make Buckeye Brownies

  1. Prepare brownies according to package directions for a 13×9 inch pan.
  2. Make the buckeye filling by creaming the butter and peanut butter in the bowl of an electric mixer until smooth. Add the powdered sugar and vanilla. Beat until smooth. 
  3. Spoon the peanut butter mixture over the cooled brownies, smoothing the PB mixture into an even layer. 
  4. Next, make the ganache by placing the chocolate chips in a medium-sized, heat-proof bowl. In a small saucepan, heat the heavy cream until just barely simmering. Remove from heat and pour over the chocolate chips. Let sit for 3 minutes.
  5. Begin whisking the chocolate and cream (starting in the middle, working your way out) until smooth. Let the chocolate sit for 10 minutes to cool slightly. 
  6. Pour the ganache over the peanut butter layer and spread to cover the entire pan.
  7. Place brownies in the fridge to let cool and set. Slice and serve. Will keep for about 7 days in the fridge in an airtight container.

Tools Used for This Recipe

Small saucepan 

9×13 pan – I generally use a non-glass pan when making brownies.

Electric mixer

Airtight container for brownies

Buckeye Brownies topped with a chocolate ganache cut into squares.

Recipe Tips

Let the hot cream sit with the chocolate chips for 3 minutes before you start stirring. This will give the cream time to warm the chocolate chips and will create a smoother consistency. If you begin stirring sooner, you’re more likely to end up with a grainy ganache.

I wouldn’t use a natural peanut butter that has the layer of oil on the top. If there’s a natural brand you like that doesn’t have that oil layer, then awesome! The extra oil in the peanut butter would affect the consistency of the peanut butter filling. 

FAQ

Can you freeze buckeye brownies?

Yep! Cut the brownies in squares and place them separated on a cookie sheet. Freeze for about an hour or until the brownie squares are firm and the chocolate layer is frozen. Individually wrap each brownie square in plastic wrap and then in foil. Store in a zip-top bag. The brownies will stay in the freezer for 2-3 months. 

What are buckeye brownies?

Buckeye brownies are a brownie version of the popular buckeye treat, which are peanut butter balls dipped in chocolate. Buckeye brownies have a chocolate brownie base with a peanut butter filling layered on top and a chocolate ganache topping. 

Buckeye Brownies against a white background.

More Brownies/Bars Recipes

Biscoff Brownies

BYU Mint Brownies

Oreo Truffle Brownies

Homemade Fudgy Brownies

Scotcharoos

7 Layer Bars

A bite taken out of a Buckeye Brownie.
Print Review
5 from 1 vote

Buckeye Brownies

Three layers of deliciousness: thick brownie base, a creamy peanut buttery (buckeye) brownie middle, and a silky smooth chocolate ganache overtop. These are a festive and perfect dessert that everyone will love!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 24 brownies

Ingredients
 

  • 1 batch homemade fudgy brownies - or brownie mix with ingredients used to make a 13"x9" pans worth (Ghiradelli is my favorite brownie mix).

Buckeye Filling

  • 3 1/2 cups powdered sugar
  • 2 cups peanut butter
  • 1 cup unsalted butter - softened to room temperature
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 3/4 cups semi sweet chcoolate chips
  • 1 1/2 cups heavy cream

Instructions
 

Brownies

  • Make the brownies according to package directions for a 9×13 pan, or make a batch of my homemade brownies.

Buckeye Filling

  • In the bowl of an electric mixer, cream the butter and peanut butter until smooth. Add the powdered sugar and vanilla. Beat until smooth. 
  • Spoon the peanut butter mixture over the cooled brownies, smoothing the PB mixture into an even layer. Next, make the ganache. 

Chocolate Topping

  • Place the chocolate chips in a medium sized heat proof bowl.
  • In a small saucepan heat the heavy cream until just barely simmering. Remove from heat and pour over the chocolate chips. Let sit for 3 minutes.
  • Begin whisking the chocolate and cream (starting in the middle, working your way out) until smooth. Let the chocolate sit for 10 minutes to cool slightly.
  • Pour the chocolate ganache over the peanut butter layer and smooth into an even layer.
  • Place brownies in the fridge to let set. Remove from fridge and cut into squares.
  • These brownies are delicious at room temperature, but can be sort of messy to eat because of the soft PB filling and chocolate ganache. I like to store mine in the fridge. Will last in the fridge, covered, for 1 week.

Notes

Nutritional information does not include the brownie base. Hard to include this information because I don’t know which brownie you’ll go with. 🙂 

Nutrition

Calories: 390kcal (20%)Carbohydrates: 29g (10%)Protein: 7g (14%)Fat: 29g (45%)Saturated Fat: 13g (65%)Cholesterol: 42mg (14%)Sodium: 107mg (4%)Potassium: 227mg (6%)Fiber: 2g (8%)Sugar: 24g (27%)Vitamin A: 462IU (9%)Vitamin C: 1mg (1%)Calcium: 29mg (3%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
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