A great follow up to my Buckeye Cake, these Buckeye Brownies were even better (imho)!
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.
These buckeye brownies came out great!
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.
Update: Check out my apple pancakes and applesauce muffins!
Or, if you’re craving more peanut butter, try my peanut butter oatmeal cookies!
Buckeye Brownies
Ingredients
For the brownies:
- 1 recipe prepared brownies in 9x13 baking dish
For the peanut butter:
- 1 cup creamy peanut butter
- 1/2 cup softened butter
- 2 1/2 cups powdered sugar more as needed
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
For the ganache:
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
Instructions
To make the brownies:
- Prepare the brownies according to recipe or make brownies from a box mix, using a recipe for a 9x13 sized batch of brownies.
- Allow brownies to cool completely before proceeding with recipe.
To make the peanut butter layer:
- In the bowl of a stand mixer, beat together the peanut butter, butter, powdered sugar, salt, and vanilla until well combined and smooth. Add more powdered sugar as needed to get the consistency you prefer. The mixture should be thick, spreadable.
- Smooth the peanut butter mixture in an even layer over the brownies.
To make the ganache:
- Heat the cream in a small sauce pan over medium heat until it just begins to bubble around the edges. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted.
- Allow to cool for 10 minutes, stir, 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 before slicing and serving.
Jessica says
Seriously lady you have got the most beautiful and tantalizing deserts I have ever feasted my eyes on!! There isn’t a single desert you’ve made that I haven’t turned my nose up too! just the pictures themselves say I was made with love! Please don’t ever stop posting or baking for that matter! you make my day even brighter and ready to jump in my kitchen and create something of my own!!! Good thing I have a small family and church to try these recipes on!! :)) God has blessed you and may he continue!!