Fudge brownie as the base, topped with a traditional peanut butter Buckeye filling and a smooth chocolate layer.
Buckeye Brownies
Yield: 24 servings
Ingredients:
For the Brownies
- 1 Family Size (9x13-inch pan) package brownie mix
- Ingredients for making the brownies according to package directions
For the Peanut Butter Filling:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
Pinch salt
- 2 1/4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
For the Chocolate Topping
For the Chocolate-Peanut Butter Glaze:
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
Instructions:
For the Brownies:
Lightly grease a 9x13-inch baking pan. (I recommend Baker's Joy for easy release.) Prepare brownie mix and bake according to package directions. Let cool completely.
For the Peanut Butter Filling:
Cream the peanut butter, butter and salt with a mixer on medium speed until smooth. On low speed, alternate mixing in the powdered sugar and the milk. Stir in the vanilla extract, then beat on medium-high speed until smooth and creamy. Add another teaspoon or two of milk, if needed, to reach a spreading consistency. Evenly spread the peanut butter filling over top the cooled brownies.
For the Chocolate Topping:
Place the chocolate chips and peanut butter in a microwave-safe bowl. Heat in the microwave at 50% power until completely melted, stirring every 30 seconds. Using a spatula, evenly spread the chocolate mixture over the peanut butter filling. Cover with foil and refrigerate until set, about 1 hour.
Store, covered, in the refrigerator for up to 5 days.
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