This peanut butter brownies recipe features decadent gooey chocolate brownies topped with a soft, creamy peanut butter layer, and finished with a rich chocolate ganache. They’re indulgent and so delicious, and easier to make than you might think!
Peanut butter and chocolate is a classic flavor combination. It strikes just the right balance between chocolatey decadence and sweet and salty peanut flavor.
As far as peanut butter brownies recipes go, this one is something special! The brownies are both fudgy and chewy with deep chocolate flavor. And instead of just swirling peanut butter into brownies, we add a peanut butter truffle layer on top.
If you’ve ever had buckeye candy before (which are basically chocolate covered peanut butter truffle candies), the peanut butter layer here is similar to that. It’s soft, but sets perfectly, and has a rich, nutty peanut flavor. It’s similar to peanut butter fudge, but sets softer and has a creamier texture than fudge.
If you’re looking for fun and creative brownie ideas, bookmark this recipe! These brownies feel fancy, but they are a perfect dessert to bring to a summer potluck, holiday party, or anything in between.
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The Best Peanut Butter Brownies Recipe
These brownies are the best of both worlds: part fudgy and part chewy, with rich chocolate flavor. If you’re pressed for time, you can use a box mix instead, but whatever you do, don’t skip the peanut butter truffle layer on top! That’s what makes this unique brownie recipe really stand out from the crowd.
Ingredients in Peanut Butter Brownies (aka Buckeye Brownies)
Brownies:
- Unsweetened natural cocoa powder – I use Hershey’s
- All-purpose flour – we don’t need a lot of flour in this recipe; the cocoa powder acts like a dry ingredient too
- Salt – to pull out the flavors of everything else
- Instant espresso powder – to highlight the coffee flavor notes in chocolate
- Unsalted butter – you can use salted butter instead, and just omit the salt
- Vegetable oil – to help make our brownies super chewy
- Granulated white sugar – this is the main sweetener in our peanut butter brownies recipe
- Light brown sugar – in addition to white sugar, we use a little brown sugar to help make the brownies extra moist and chewy
- Vanilla extract – for flavor and aroma
- Eggs – make sure they’re at room temperature
Peanut Butter Truffle:
- Creamy peanut butter – use your favorite brand of creamy peanut butter (Skippy is my favorite)
- Unsalted butter – same as with the brownies, you can use salted butter here instead of unsalted, and omit the added salt
- Powdered sugar – here the powdered sugar acts as a sweetener and thickener, and helps create a truffle-like texture for the peanut butter layer
- Vanilla extract – for flavor and aroma
- Salt – just a little bit of salt elevates the flavors of everything else
Chocolate Ganache Topping:
- Semi-sweet chocolate chips – or go for milk chocolate chips if that’s your preference
- Unsalted butter – this easy ganache uses just two ingredients; the butter is what makes the chocolate set a little softer than just using melted chocolate chips
How to Make Peanut Butter Brownies (aka Buckeye Brownies)
Step 1: Make the Brownies
- Melt the butter and oil together in a microwave-safe bowl in the microwave, or in a double boiler. Once the butter is melted, add the white sugar and brown sugar, whisking for about 1 minute. Whisk in the vanilla, and then whisk in the eggs 1 at a time.
- Add the dry ingredients to the wet and whisk to combine.
- Be careful not to over-mix! This is what the batter will look like.
- Transfer the batter to a parchment-lined 8 by 8-inch baking pan and spread it out evenly. Bake until the brownies are set along the outside, but still a touch soft in the middle, about 20 to 25 minutes (be careful not to over-bake). Cool the brownies to room temperature, at least 30 minutes.
Step 2: Make the Peanut Butter Layer
- Add the peanut butter and butter to a large bowl.
- Use a handheld electric beater or stand mixer to cream them together. Add the powdered sugar, vanilla, and salt.
- Beat until the mixture is smooth and thick.
Step 3: Assemble the Brownies
- Once the brownies are cool, add the peanut butter layer on top, pressing the mixture around evenly.
- Melt the chocolate chips and butter together in a microwave-safe bowl in the microwave, or in a double boiler. Stir gently until smooth. Pour the ganache on top of the peanut butter truffle layer. Spread the ganache out evenly, and let it set before slicing the brownies.
How to Store Peanut Butter Brownies
Store these brownies covered on the counter for up to 3 days, and after that move them to the fridge for up to 4 days more.
After they’ve been refrigerated, let them sit at room temperature for 15 minutes before serving so the peanut butter layer softens a bit.
Peanut Butter Brownies Recipe FAQs
Can I Make Peanut Butter Brownies Using Brownie Mix?
Yes! You can use any type of box brownie mix you like to make peanut butter brownies. (Just make sure that the brownie mix makes an 8 by 8-inch or 9 by 9-inch pan of brownies.)
After that, make the peanut butter layer and chocolate ganache topping as directed in the recipe.
Is Butter or Oil Better for Brownies?
This is entirely a matter of personal preference. Here’s how they differ:
Brownies made with butter:
- Adds richer flavor than oil
- Yields a more cakey brownie (if you use a higher ratio of flour to fat) or a fudgier brownie (if you use a higher ratio of fat to flour)
Brownies made with oil:
- Oil is more neutral in flavor than butter, so it lets the other flavors shine through
- Yields a chewier brownie
In this recipe for chocolate peanut butter brownies, we use a combination of butter and oil for the best of both worlds.
What Are Buckeye Brownies?
Inspired by buckeye candy, buckeye brownies are chocolate brownies topped with a creamy, decadent peanut butter buckeye filling. And then if that wasn’t enough, they’re finished with a silky-smooth, two-ingredient chocolate ganache spread on top.
These are the best peanut butter brownies you will ever try!
More Brownie Recipes to Make
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Xoxo, Faith
Peanut Butter Brownies Recipe (aka Buckeye Brownies)
Ingredients
Brownies:
- 3/4 cup unsweetened natural cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon instant espresso powder
- 1/2 cup unsalted butter
- 2 tablespoons vegetable oil
- 2/3 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 2 teaspoons vanilla extract
- 2 large eggs
Peanut Butter Layer:
- 1 cup creamy sweetened peanut butter warmed slightly
- 1/2 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 3 tablespoons unsalted butter at room temperature
Instructions
For the Brownies:
- Preheat the oven to 325F. Line an 8 by 8-inch metal baking pan with 2 pieces of parchment paper so it hangs over all 4 sides.
- Sift together the cocoa powder, flour, salt, and instant espresso powder in a medium bowl and set aside.
- Melt the butter and oil together in a microwave-safe bowl in the microwave, or in a double boiler. Once the butter is melted, add the white sugar and brown sugar, whisking for about 1 minute. Whisk in the vanilla, and then whisk in the eggs 1 at a time. Add the dry ingredients to the wet and whisk to combine, being careful not to over-mix.
- Transfer the batter to the prepared pan and spread it out evenly. Bake until the brownies are set along the outside, but still a touch soft in the middle, about 20 to 25 minutes (be careful not to over-bake).
- Cool the brownies to room temperature, at least 30 minutes.
For the Peanut Butter Layer:
- While the brownies are cooling, make the peanut butter truffle layer.
- Use a handheld electric beater to cream together the peanut butter in a large bowl. Beat in the powdered sugar, vanilla, and salt until smooth.
To Assemble:
- Once the brownies are cool, add the peanut butter layer on top, pressing the mixture around evenly.
For the Ganache:
- Melt the chocolate chips and butter together in a microwave-safe bowl in the microwave, or in a double boiler. Stir gently until smooth.
- Pour the ganache on top of the peanut butter layer, and spread it out evenly.
Chill:
- Let the chocolate cool to room temperature (about 30 minutes), and then chill in the fridge until the chocolate ganache layer is set (at least 1 hour).
- Cut and serve.
Faith's Tips
- Storage: Store these brownies covered on the counter for up to 3 days, and after that move them to the fridge for up to 4 days more. (After they’ve been refrigerated, let them sit at room temperature for 15 minutes before serving so the peanut butter layer softens a bit.)
Nutrition
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