Buckeye Brownies

After testing dozens of brownie recipes over the years, I created this next-level Buckeye Brownie. It starts with my signature homemade brownie base—made with real melted chocolate for bold flavor and that dense, chewy texture bakers dream about.

Then comes a creamy peanut butter layer (yes, it tastes like the inside of a Reese’s) and a rich ganache topping that sets like a dream. I’m walking you through it all—no shortcuts, no boxed mix, just classic ingredients and confident baking.

These Buckeye Brownies aren’t just any layered bar—they’re the result of hands-on testing, refining, and a whole lot of taste testing.

I tested this recipe multiple times to nail the perfect brownie base: one that’s thick, chewy, and deeply chocolatey thanks to real melted chocolate in the batter (no boxed shortcuts here).

The peanut butter layer is inspired by the inside of a Reese’s—smooth, sweet, and the perfect balance to the fudgy brownie beneath. And to seal the deal, a rich chocolate ganache adds that final, glossy finish for a show-stopping top layer that slices beautifully.

As a self-taught baker who’s spent over a decade mastering classic American desserts, I don’t just throw ingredients in a bowl and hope for the best. I test every recipe like it’s going in a cookbook—which means I’m paying attention to texture, structure, and flavor in every bite. I’ve made enough brownies in my lifetime to know the difference between “good” and “unforgettable.” This one? It’s unforgettable.

Whether you’re brand new to baking or you’ve already mastered the classics, this is a recipe that will instantly boost your confidence. I walk you through each step—no guessing, no fancy tools—just solid baking technique and a killer flavor combo that never disappoints. If you love peanut butter and chocolate, you need to bake these.

Why This Recipe Works

I’ve tested more brownie recipes than I can count—and this one delivers every time. Here’s why:

• Real melted chocolate in the batter: Unlike cocoa-only recipes, this gives the brownies a deep, rich flavor and that chewy-fudgy texture everyone loves. No cakey brownies here.
• Perfect peanut butter layer: I modeled it after the inside of a Reese’s—smooth, sweet, and easy to slice cleanly once chilled. I tested the peanut butter-to-powdered sugar ratio until it had just the right structure and creaminess.
• Ganache that sets without getting hard: I tested multiple chocolate-to-cream ratios to get a topping that’s silky and sliceable, but not too soft or too firm. It holds up beautifully and adds a gorgeous finish. 

These layers were designed to complement each other in both texture and flavor. And because I tested every element (and combination of elements!), you can bake with total confidence—whether it’s your first time or your fiftieth.

Key Ingredients and Why They’re Important:

Get the full recipe in the recipe card below. For now, let’s go over some of the key ingredients and what part they play in this buckeye brownie recipe:

• Unsweetened Chocolate: Deep, bold chocolate flavor starts here. Chopped unsweetened chocolate adds richness and helps create that ultra-fudgy base.
• Natural Cocoa Powder: Used alongside real chocolate, natural cocoa intensifies the flavor and gives the brownies structure. I don’t recommend Dutch-processed cocoa here—it’ll throw off the balance.
• Unsalted Butter + Vegetable Oil: Butter brings rich flavor, oil keeps the brownies soft and chewy. The combo = a dreamy, melt-in-your-mouth texture.
• Granulated Sugar: Don’t be tempted to cut back—the full amount helps create that classic brownie crackle top and balanced sweetness throughout.
• Creamy Peanut Butter: This is the heart of the buckeye layer. I tested with both natural and processed—go with the classic, shelf-stable kind (like Jif or Skippy) for the creamiest, most reliable texture.
• Powdered Sugar: Adds sweetness and structure to the peanut butter layer so it holds its shape and slices cleanly.
• Semi-Sweet Chocolate Chips: For a ganache that’s rich but not overly sweet. I tested both milk, semi-sweet and dark chocolate—semi-sweet or dark gives the best flavor contrast.
• Heavy Cream: Just the right amount of cream turns melted chocolate into a ganache that sets perfectly while staying smooth and sliceable.

How to Make Buckeye Brownies

3 layers of goodness come together in the best way, and it’s easier than you may think! Follow these easy steps:

Brownie Layer

1. Prep oven and pan: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving an overhang. Set aside. 
2. Combine dry ingredients: In a medium bowl, whisk together the flour, salt, and cocoa powder.

3. Melt butter and chocolate: In a small saucepan over low heat, melt the chopped unsweetened chocolate and cubed butter, stirring occasionally for about 5 minutes.

4. Beat sugar and eggs: In a stand mixer or with a hand mixer, beat the sugar and eggs for 60 seconds until pale yellow and doubled in volume.

5. Combine wet ingredients: Gradually pour the melted chocolate into the egg mixture while mixing on low speed. Add the vegetable oil and vanilla extract, continuing to mix on low.
6. Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing until fully combined.

7. Pour the batter into the prepared pan. 
8. Bake and cool:Bake for 25-35 minutes. Allow the brownies to cool completely.

Peanut Butter Layer

1. Begin combining ingredients: In a medium bowl, combine the creamy peanut butter, softened butter, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined.

2. Add powdered sugar: Gradually add the powdered sugar, beating on low speed at first (to avoid a sugar cloud!), then increasing to medium speed. Mix until the mixture becomes thick and a bit crumbly.
3. Adjust as needed: If the mixture feels too stiff or dry, beat in 1 tablespoon of heavy cream to soften it up. The final texture should be thick but spreadable.

4. Spread on top of brownie layer: Once your brownies are baked and completely cooled, spread the peanut butter layer over the top of the brownies in an even layer.

Chocolate Ganache Layer

1. Prep chocolate: Place the chocolate chips in a medium microwave-safe bowl.
2. Heat cream: In a small pot over low heat, heat the heavy cream to a gentle simmer – this is just before a rapid boil.
3. Combine cream and chocolate: Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Then use a spatula to stir the mixture until smooth.

4. Layer: Spread the ganache evenly over the peanut butter layer.
5. Chill: Refrigerate the brownies for at least 1 hour, or until set, before slicing and serving.
6. Note: for clean cuts, wipe the knife clean between each use. 

Buckeye Brownie Storage

Leftover brownies will last up to 5 days at room temperature in an airtight container.

Freezing Buckeye Brownies

You can freeze these brownies for up to 3 months. Simply store in an airtight container or freezer-safe bag. I recommend placing parchment paper between layers. When you’re ready to eat them, thaw at room temperature.

FAQ

More Brownie Recipes

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