Buckeye Brownies

Buckeye Topping for Brownies

Makes 12 brownies 

9 x 13” pan of your favorite brownies, (can even be store bought.) This recipe is a favorite of mine *

For the Peanut Butter Layer:

  • 2 sticks unsalted butter (226g; 1 cup), at room temperature

  • 1 cup creamy peanut butter (9 1/2 ounces; 269g)

  • 2 1/2 cups powdered sugar (283g; 2 1/2 cups)

  • 2 tablespoons heavy whipping cream

  • 2 tsp. teaspoon vanilla extract

  • large pinch of kosher salt

For the Chocolate Ganache:

  • 3/4 cup bittersweet chocolate, chopped

  • 1/2 cup heavy whipping cream

  • 1/2 Tbs unsalted butter

  • Pinch of salt

  • Flaky sea salt for sprinkling

In the bowl of a stand mixer, whip together the butter, peanut butter, powdered sugar, cream, vanilla, and salt until fluffy, about 1 minute. Spread an even layer on top of the brownie base. Let cool for 30 minutes 

Make the ganache by adding the chocolate, cream, butter, and salt to a double boiler and cook over low until chocolate is melted. Pour chocolate over brownies and smooth into a single layer 

Refrigerate for at least an hour then slice in 12 brownies 


* Make sure your brownie base is cool before topping with the peanut butter filling

Amanda FredericksonComment