Buckeye Chocolate Peanut Brownies (Print-Friendly Version)
Chewy brownies layered with peanut butter and chocolate for a rich, irresistible dessert bar.
# Ingredients You'll Need:
→ Brownie Base
01 -
1 box brownie mix
02 -
120 ml vegetable oil
03 -
2 large eggs
04 -
2 large egg yolks
05 -
45 ml whole milk
→ Peanut Butter Layer
06 -
280 g powdered sugar
07 -
340 g smooth peanut butter
08 -
225 g salted butter, at room temperature
09 -
8 ml vanilla extract
10 -
1.25 ml fine salt
→ Chocolate Topping
11 -
170 g semi-sweet chocolate chips
12 -
45 ml very warm heavy cream
13 -
10 ml light corn syrup
# How to Make It:
01 -
Preheat oven to 175°C. Line a 23x23 cm baking dish with parchment and lightly spray with baking spray. In a large mixing bowl, combine brownie mix, vegetable oil, eggs, egg yolks, and milk. Whisk until smooth and no dry streaks remain. Pour batter into prepared dish. Bake on center rack for 22–25 minutes. Remove from oven and cool completely on a wire rack.
02 -
Using a stand mixer fitted with a paddle attachment, beat powdered sugar, peanut butter, room temperature butter, vanilla extract, and salt together on medium speed until very smooth and uniform.
03 -
Place chocolate chips in a bowl and pour hot heavy cream over them. Let sit 1 minute. Stir until mixture is melted and smooth, microwaving for a few seconds if necessary. Add corn syrup and mix until glossy and homogenous.
04 -
Once the brownie base is completely cool, spread the peanut butter mixture evenly over the surface. Pour the slightly cooled chocolate topping across the peanut butter layer and smooth gently. Allow topping to set fully before slicing into squares.
# Extra Information:
01 -
For clean slices, refrigerate brownies until the topping is firm, then cut with a sharp knife wiped clean between cuts.
02 -
Store covered in an airtight container at room temperature for up to 4 days.