Y’all knew this was only a matter of time, right? I mean, the Buckeye Cake was such a hit, that I couldn’t not make Buckeye Brownies.
In fact, I tried making regular buckeyes for you last week, but I screwed them up. Yes. I screwed up peanut butter balls dipped in chocolate. I also ruined this gorgeous Thai chicken salad, cinnamon rolls, and cookies. It was not a good week last week. Every food I touched turned out kinda icky. We did a lot of drive through.
This weekend I have big baking plans though. They pretty much all include apples, so I hope you’re ready. You should probably head to the apple orchard now in preparation. Before you walk out the door though, go ahead and whip up these Buckeye brownies. They’re quick and easy and would make a fabulous treat after a long day spent picking apples. Or after a long day spent catching up on every single new Fall television show there is. Whatever.
- 1 box mix brownies, prepared according to package directions
- 1 cup creamy peanut butter
- 1/2 cup softened butter
- 2-4 cups powdered sugar
- 1-2 tablespoons milk, as needed
- 1/2 cup heavy whipping cream
- 6 ounces semi-sweet chocolate chips
- Prepare the brownies according to recipe or make brownies from a box mix.
- Allow brownies to cool completely.
- In the bowl of a stand mixer, beat together the peanut butter, butter, and 2 cups of powdered sugar until well combined and smooth. Add more powdered sugar as needed to get the consistency you prefer. The mixture should be thick, but add a tablespoon or two of milk if needed, so that you are able to spread the mixture on the brownies.
- Heat the cream in a small sauce pan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted.
- Allow to cool for 10 minutes and then pour over the peanut butter and brownies. Smooth with an off-set spatula and then place the brownies in the fridge to set for at least 1 hour.