Cooking What I Like With Love

Buckeye Brownies

Buckeye Brownies

A friend asked me to bake a dessert for a former co-worker’s birthday. I thought about conversations we’ve had about food (he’s 17 but is really into cooking) and remembered how he said one of his favorite things was the Buckeye candies he makes with his mom at Christmas. If you don’t know, these are creamy peanut butter balls, dipped in chocolate with a little hole in the chocolate so they look just like a buckeye, which is a kind of nut that grows on trees and that Ohioans are very fond of. Now…I’ve made buckeyes once. ONCE. I hate dipping stuff in chocolate. It’s messy and tedious and…ugh. But I DO love making brownies.

So. I decided to make my tried and true brownies with a Buckeye-inspired peanut butter layer and a chocolate ganache frosting. There are three different components to make, but each of them is really simple, so it isn’t too labor-intensive for a three-layered dessert. They turned out to be drool-worthy. The brownie is fudgy and the peanut butter layer is fluffy and creamy and the chocolate ganache is…well, chocolate ganache. So, awesome, obviously. Hey, did you know chocolate and peanut butter go really well together? Shocking, I know. SO, these should be a hit for holidays or parties. Or just whip them up for some cool co-workers to let them know that you think they’re pretty sweet.

 

First, you make some brownies. Brownies are just so easy. Cut a piece of parchment paper to fit a 9×13 inch brownies pan and spray all with Baker’s spray (Pam with flour in it) or grease well with butter. Preheat oven to 350°F.

Melt butter in a medium pot, mix in sugar and let it cool for a minute.

Add eggs and vanilla to butter/sugar mix and stir well.

Mix in cocoa powder, flour and salt. Stir until incorporated.

Pour the batter into the pan and bake at 350°F for 20-25 minutes. I baked mine a little longer because I didn’t want the brownies to be overly fudgy, with the soft peanut butter and ganache toppings. It should be completely set with no jiggle when you shake the pan.

Let the brownies cool completely.

When you’re almost ready to finish off the brownies, make the ganache. Heat cream and butter in medium saucepan until beginning to boil. Remove from heat and add vanilla and chocolate chips.

Just let the chips sit for about five minutes. Then, whisk well and…like magic, you have ganache! Set aside and don’t eat all of the ganache.

For the peanut butter layer, cream butter in a stand mixer and mix on medium until creamy an fluffy. Add peanut butter and mix on medium until incorporated and creamy. Add vanilla and powdered sugar and mix on low until incorporated. Add milk and mix until a spreadable consistency is reached. This is basically a peanut butter buttercream, so think of a little thicker than cake frosting.

Spread the peanut butter layer evenly on the brownies.

Pour the ganache over the peanut butter and use an offset spatula or the back of a spoon to spread it evenly and make sure the peanut butter is completely covered.

Let sit until chocolate ganache is completely cooled, or refrigerate for 30 minutes. Cut the brownies into squares and enjoy!

  

 

Buckeye Brownies

Prep Time: 60 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: 16-20

Serving Size: 1 Square

Buckeye Brownies

The flavors of peanut butter and chocolate mimic buckeye candies. Rich, creamy and chocolatey deliciousness is in every bite of this layered brownie bar.

Ingredients

  • 2 sticks unsalted butter, plus more for greasing
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup good-quality unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Peanut Butter Layer:
  • 1 cup creamy peanut butter
  • ½ cup unsalted butter
  • Pinch salt
  • 2 1/2 cups powdered sugar
  • 2 tablespoons milk (not skim)
  • 1 teaspoon vanilla extract
  • Ganache:
  • 12 oz. Semi-sweet chocolate chips
  • 1 cup whipping cream
  • 2 tablespoons butter
  • 1/2 tsp vanilla

Instructions

  1. Melt butter in a medium pot, mix in sugar and let it cool for a minute.
  2. Cut a piece of parchment paper to fit a 9x13 inch brownies pan and spray all with Baker's spray (Pam with flour in it) or grease well with butter. Preheat oven to 350°F.
  3. Add eggs and vanilla to butter/sugar mix and stir well.
  4. Mix in cocoa powder, flour and salt. Stir until incorporated.
  5. Pour the batter into the pan and bake at 350°F for 20-25 minutes. It should be completely set with no jiggle when you shake the pan. Let the brownies cool completely.
  6. Ganache: Heat cream and butter in medium saucepan until beginning to boil. Remove from heat and add vanilla and chocolate chips. Let the chips sit for about five minutes. Then, whisk well until glossy.
  7. Peanut Butter Layer: cream butter in a stand mixer and mix on medium until creamy an fluffy.
  8. Add peanut butter and mix on medium until incorporated and creamy.
  9. Add vanilla and powdered sugar and mix on low until incorporated.
  10. Add milk and mix until a spreadable consistency is reached.
  11. Spread the peanut butter layer evenly on the brownies.
  12. Pour the ganache over the peanut butter and use an offset spatula or the back of a spoon to spread it evenly and make sure the peanut butter is completely covered. Let sit until chocolate ganache is completely cooled, or refrigerate for 30 minutes. Cut the brownies into squares.

Notes

These can be refrigerated for a firmer consistency.

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