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Buckeye Brownies

Indulge in these rich Buckeye Brownies with a creamy peanut butter layer and luscious chocolate ganache!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 16 servings

Ingredients

For the Brownies:

  • 1 cup unsalted butter melted
  • 2 tablespoons vegetable oil
  • 1.5 cups granulated sugar
  • 0.5 cup natural unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 0.75 cup all-purpose flour

For the Peanut Butter Layer:

  • 20 pieces Nutter Butter Cookies or any peanut butter sandwich cookie
  • 5 ounces cream cheese softened
  • 1 cup chocolate chips
  • 1 tablespoon peanut butter shelf-stable; not natural

Instructions

Instructions:

  • Preheat your oven to 350°F (175°C).
  • Line your 9x13 inch baking pan with parchment paper, lightly grease the paper.
  • In a large mixing bowl, whisk together the melted butter, vegetable oil, and sugar until combined. Mix in cocoa powder, eggs, vanilla extract, and salt. Fold in flour until just combined.
  • Pour the batter into the prepared pan and bake for 25-30 minutes. Cool in the pan on a wire rack.
  • Crush the Nutter Butter cookies into fine crumbs. Mix with cream cheese and peanut butter until smooth.
  • Spread the peanut butter mixture over the cooled brownies.
  • Combine chocolate chips and peanut butter in a microwave-safe bowl. Melt in 30-second intervals, stirring until smooth. Pour over peanut butter layer.
  • Refrigerate for at least 1 hour, then cut into squares.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9x13 inch Baking Pan
  • Microwave-safe Bowl
  • Cooling rack

Notes

  • Allow brownies to cool completely before cutting to avoid crumbling.
  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • For warm brownies, microwave for 10-15 seconds before serving.