Have you ever had a buckeye brownie? If not, I’m about to change your world! Chocolate meets peanut butter in an oh so yummy way!
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup white whole wheat flour
Peanut Butter Topping:
- 1/3 cup smooth peanut butter, room temperature
- 1/4 cup salted butter, softened
- 1 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 4 ounces semi-sweet or dark chocolate
To make the brownies:
- Preheat the oven to 350’F and line a 8-inch x 8-inch brownie pan with parchment paper.
- In a medium bowl, whisk together the sugar, cocoa powder and salt. Stream in the melted butter and whisk to combine. Stir in the vanilla extract and eggs. Add the flour and stir until just mixed.
- Pour batter into prepared pan and bake for 20-22 minutes. Cool in pan before icing.
To make the peanut butter topping:
- Place the peanut butter and butter in the bowl of a stand mixer and whisk until well combined. Add confectioner’s sugar, 1/4 cup at a time, until blended. Mix in the vanilla extract and milk. Whisk about 1 minute on high speed until light and fluffy.
- Spread topping over cooled brownies.
To make the chocolate glaze:
- Place the chocolate in a small, microwave-safe bowl. Cover and microwave on low heat in 20 second increments until chocolate is melted and spreadable, about 1 minute total.
- Spread melted chocolate over the peanut butter topping using an offset spatula or knife.
- Place brownies in the refrigerator for at least 30 minutes before slicing and devouring!
I like to use dark chocolate for the glaze. I usually buy a really good bar of it and chop it up before microwaving it.