Buckeye Brownies

These Buckeye Brownies are a delicious peanut butter and chocolate brownie recipe! You can’t go wrong with a fudgy homemade brownie topped with peanut butter truffles and chocolate!

Why You’ll Love Buckeye Brownies

I have made these brownies for many events and I always get people telling me how much they love them for weeks after. With all the deliciousness of this brownie, it is hard not to fall in love with them.

Buckeye Brownies layer a moist and delicious brownie base with a peanut butter truffle layer and a chocolate topping. Instead of going through the effort of making the peanut butter mixture I used peanut butter cookies to make an Oreo truffle-like texture topped with chocolate and peanut butter. Yo can’t go wrong!

Ingredients & Variations

• Butter and oil: I use unsalted butter, but if you only have salted butter – you can omit the salt in the recipe. The mixture makes these the perfect texture.
• Sugar: This recipe uses granulated sugar.
• Cocoa Powder: These are cocoa powder brownies, making them one bowl with the best fudgy texture.
• Cream Cheese: When processed with the cookies you get a the perfect mixture to press on top the brownie base.
• Chocolate Chips: Milk chocolate chips or semi-sweet can be used – you’ll melt this for the chocolate ganache like topping.
• Peanut Butter: Use creamy peanut butter for this recipe (shelf-stable).
• Nutter Butters: In the USA, these are a peanut butter sandwich cookie shaped like peanuts, but you can use any peanut butter sandwich cookie.

How to make Buckeye Brownies

• Stir together melted butter, oil, and sugar. Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour. Spread brownie batter in a 9-inch square pan. Bake until a toothpick comes out clean 2-inches from the side of the pan.
• While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed.
• Press peanut butter mixture over cooled fudge brownie base.
• Melt chocolate chips and a peanut butter in microwave safe bowl until melted and smooth then spread evenly over the peanut butter layer.

Expert Tips

• If it is warm in your house you may need to chill the brownies in the refrigerator a little to help the harden after baking.
• Make sure you are using creamy peanut butter to get the smooth texture on top of the brownies.
• This recipe doesn’t have the classic Buckeye filling but you won’t miss it!

Buckey Brownies Recipe

5 from 1 vote

Nutter Butter Truffle Brownies an easy brownie recipe topped with a Nutter Butter Peanut Butter Cookie Truffle and lots of chocolate!

Recipe Video

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Yield 1 hour

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ ½ cup (113g) unsalted butter , melted
• ▢ 2 tablespoons (30ml) vegetable oil
• ▢ 1 ⅓ cups (267g) granulated sugar
• ▢ ⅔ cup (54g) natural unsweetened cocoa powder
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon salt
• ▢ ½ cup (62g) all-purpose flour
• ▢ 20 Nutter Butter Cookies (or you can use any peanut butter sandwich cookie)
• ▢ 5 ounces (142g) cream cheese , softened
• ▢ 1 cup (170g) chocolate chips
• ▢ 1 tablespoon (16g) peanut butter (shelf-stable; not natural)

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Instructions

• Preheat oven to 350°F. Line a 9×9-inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
• Stir together melted butter, oil, and sugar. Stir
• Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour.
• Spread brownie batter in prepared pan. Bake 18-22 minutes or until a toothpick comes out clean 2-inches from the side of the pan.
• While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed. When done it will form a ball.
• Press Nutter Butter mixture over cooled brownies.
• Melt chocolate chips and a peanut butter in microwave on high power in 30 second increments. Stir between each increment until chocolate is melted and smooth. Spread over Nutter Butter mixture.
• Let set at room temperature if possible (if it's summer or your house is very warm, you may need to chill them). These are best cut at room temperature so the chocolate doesn't splinter.

Recipe Notes

• Store in an airtight container for up to 3 days or freeze for up to one month.
• You can use any kind of chocolate chips.
• Dutch-process cocoa may be used.
• The original version of this recipe used a pouch brownie mix; for a semi-homemade option use a brownie mix (plus ingredients called for) that calls for a 9×9-inch pan.

Recipe Nutrition

Serving: 1serving | Calories: 2800kcal | Carbohydrates: 325g | Protein: 41g | Fat: 149g | Saturated Fat: 71g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 37g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 1639mg | Potassium: 277mg | Fiber: 6g | Sugar: 200g | Vitamin A: 2307IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 3mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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