Recipe Takeover: Buckeye Brownies

Buckeye Brownies are here! I have been dying to try these decadent peanut butter and chocolate brownies forever! I thought there was no way they would look and taste as good as the recipe revealed but they delivered! Created by GLUTEN FREE FOLLOW ME (website here), this version of a traditional brownie is perfect for peanut-butter lovers. Read on below to find out what you need to make this layered bar, tips we used to perfect the recipe, and how our version looked the tasted.

Ingredients

Our Notes

We found this recipe for Buckeye Brownies generally easy to follow and made only a few modifications, mostly to technique to get firmer, set layers. We baked the original brownie layer, cooled on the counter for about 20 minutes and then popped into the freezer for another 20 to set more firmly and to reduce time between steps. Then we removed it from the pan with a spatula onto a plastic dessert tray (ours is from Amazon, here). A little of the brownie stuck to the pan but we were able to affix it back on without anyone the wiser! Make sure you grease your pan thoroughly though, especially if you are using glass.

We opted to sift the powdered sugar into the mixing bowl when it came to the peanut butter layer as it creates a finer and creamier texture. When it came time to layer the peanut butter on the brownie, we used a piece of parchment paper to press and spread the peanut butter, which resulted in a perfectly flat, precise layer. Then we removed these two layers (brownie & pb) into the freezer again while we worked on the ganache.

It was easy to spread the creamy ganache layer and we finished off once again with a short set up time in the freezer before removing to the fridge. It created perfectly decadent layers and sliced like a breeze. It actually gets better as it sets in the fridge over a couple of days.

Next time, we are going to experiment with the brownie layer. We think a gluten-free shortbread or butter cracker layer would also create some delicious peanut-butter bars and add more texture and contrast. Stay tuned & view the recipe below!

Buckeye Brownie Bars

Course: Dessert

Cuisine: American

Keyword: baking, chocolate, dessert, gluten-free, peanut butter

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Rest Time Between Layers: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 18 slices

Calories: 375kcal

Author: No Gluten No Problem

Creamy, decadent and they taste as good as they look! These buckeye brownie bars brought to us by Gluten Free Follow Me are simply amazing. These have a huge WOW factor in looks and taste. Try the recipe today and follow along with our tips for perfectly baked peanut-butter chocolate goodness.

Print Recipe

Equipment

• 8×8 baking pan

Ingredients

Brownie Base

• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 cup cane or caster sugar
• 1/2 cup gluten-free baking flour (all-purpose)
• 1 tsp vanilla paste or extract
• 1/4 tsp baking powder
• 1/2 tsp salt

Peanut Butter Layer

• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter regular; not low or no sugar

Chocolate Ganache Layer

• 6 tbsp unsalted butter
• 1 cup chocolate chips

Instructions

Brownie Layer

• Set out your butter overnight or hours ahead of time; butter takes a very long time to soften. Do not use microwave or oven to attempt this
• Preheat oven to 350 F. Grease an 8×8 baking pan with butter or cooking spray
• In a large bowl, combine the butter, sugar, eggs, and vanilla. Use a stand mixer with paddle or mix by hand
• Add in the cocoa powder, flour, salt, and baking powder
• Pour brownie batter into 8×8 baking pan. Bake brownies for 25-30 minutes
• Let the brownies cool on the counter for 10-20 minutes then further in the freezer (if possible) for 15-20 more minutes to set. Once the brownies have cooled, remove the brownies from the pan and keep in one large piece

Peanut Butter Layer

• In a stand mixer or by hand, combine the sifted powdered sugar, ½ cup butter, and peanut butter to make the peanut butter layer. Mix well until smooth and creamy. Once the brownies are cool, spread the peanut butter mixture evenly over the brownies. Use a piece of parchment to further press and spread the peanut butter into a smooth even layer
• Remove to freeze while making chocolate ganache layer

Chocolate Ganache Layer

• To make the chocolate layer, melt the 6 tbsp butter and chocolate chips. You can do this in the microwave or in a saucepan over low heat. Spread the melted chocolate mixture over the brownies. Let the chocolate set – I put the brownies in the freezer for a bit. Once the chocolate layer is solid, then you can cut into the brownies. Store covered in fridge for up to two weeks

Notes

• These brownies require a lot of butter — make sure you plan ahead and remove your butter from the fridge hours in advance to allow it to soften. This will lead to the creamiest, smoothest consistency

Nutrition

Serving: 1slice | Calories: 375kcal