Buckeye Brownies

Get ready to blow everyone’s mind with these ridiculously good buckeye brownies!

We’re talking fudgy chocolate brownies topped with creamy peanut butter and finished with a glossy chocolate layer.

It’s like someone took the beloved Ohio candy and turned it into the ultimate brownie experience.

This triple-layer masterpiece combines everything you love about buckeyes with the comfort of homemade brownies.

The peanut butter layer is smooth and rich, while that final chocolate drizzle creates the perfect sweet finish.

Fair warning: these disappear faster than you can cut them into squares!

Ingredients

For the Brownie Base:

• 1 (18.4 ounce) package brownie mix (such as Pillsbury)
• ⅔ cup vegetable oil
• ¼ cup water
• 2 eggs

For the Peanut Butter Layer:

• 2 cups confectioners’ sugar
• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened

For the Chocolate Topping:

• 1 (6 ounce) package chocolate chips
• 6 tablespoons unsalted butter, softened

Steps

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. Don’t skip the greasing step – these brownies can be stubborn to remove without proper preparation.
2. Combine the brownie mix, vegetable oil, water, and eggs in a large bowl, stirring until the mixture is completely smooth with no lumps remaining. Pour the batter into your prepared baking dish, spreading it evenly to the corners with a spatula.
3. Bake in the preheated oven for 28 to 31 minutes, watching for the edges to start pulling away from the sides of the pan. The center should still look slightly underdone – it will continue cooking from residual heat. Let the brownies cool completely in the pan, about 30 minutes.
4. While brownies cool, prepare the peanut butter layer by beating together confectioners’ sugar, peanut butter, and the ½ cup of softened butter using an electric mixer on medium speed for 2-3 minutes until the mixture is smooth and creamy. The consistency should be spreadable but not runny. Spread this mixture evenly over the completely cooled brownies.
5. For the chocolate topping, combine chocolate chips and the remaining 6 tablespoons of softened butter in a heavy-bottomed saucepan over low heat. Stir occasionally for about 5 minutes until completely melted and glossy. The mixture should be smooth with no lumps – if it seems too thick, add an extra tablespoon of butter.
6. Pour the melted chocolate mixture over the peanut butter layer, using an offset spatula to spread it evenly to all edges. Allow the brownies to cool at room temperature for 30 minutes, then refrigerate for 1 hour before cutting into squares for the cleanest cuts.

Smart Swaps

• Natural peanut butter instead of regular (stir well first) – reduces added sugars
• Dark chocolate chips instead of milk chocolate – adds antioxidants and deeper flavor

Make It Diabetes-Friendly

Replace the confectioners’ sugar with 1 cup powdered erythritol (reduces carbs by approximately 12g per serving). Use sugar-free chocolate chips like Lily’s brand to cut an additional 8g carbs per serving. Consider cutting into 48 smaller squares instead of 36 for better portion control – each piece will have roughly 15g carbs instead of 22g. Pair with a small handful of nuts to help stabilize blood sugar response.

Pro Tips

• Room temperature ingredients mix more easily – take butter and eggs out 30 minutes before starting
• Use parchment paper with overhang for foolproof removal from the pan
• Clean your knife between cuts for perfect squares – dip in warm water and wipe clean