Buckeye Brownie Bars
Servings: 18 slices
Calories: 375kcal
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.
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Equipment
- 8x8 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 8x8 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 8x8 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