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!
1batchhomemade fudgy browniesor brownie mix with ingredients used to make a 13"x9" pans worth (Ghiradelli is my favorite brownie mix).
Buckeye Filling
3 1/2cupspowdered sugar
2cupspeanut butter
1cupunsalted buttersoftened to room temperature
1teaspoonvanilla extract
Chocolate Topping
1 3/4cupssemi sweet chcoolate chips
1 1/2cupsheavy cream
Instructions
Brownies
Make the brownies according to package directions for a 9x13 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. :) Store brownies covered in the fridge for up to 1 week for best results.