Name: Buckeye Brownies
Yield: 20

Buckeye Brownies Recipe with a thick, chewy brownie base, a smooth peanut butter layer, and a rich chocolate topping!

author’s note

These Buckeye Brownies Win Every Time!

Buckeyes are a classic Ohio treat made of chocolate and peanut butter in candy form. When I lived in Cleveland, they were everywhere, especially around the holidays. After moving, I missed them so much!

So, I made Buckeye Brownies with fudgy brownies, a thick peanut butter layer, and a smooth chocolate topping.

Honestly? I think I like these even more!

This recipe includes a base, chocolate chips, peanut butter, sugar, vanilla, oil, and butter.

Ingredients

Here’s what you’ll need to make Buckeye Brownies Recipe:

Brownie mix: A boxed mix makes it straightforward, but from-scratch works too—just use the right pan size. I like Betty Crocker and Ghirardelli.
Butter: Makes the peanut butter layer rich and helps it set.
Peanut butter: Use smooth peanut butter for the best texture.
Vanilla: Adds flavor.
Powdered sugar: Sweetens and thickens the peanut butter layer.
Salt: Balances the sweetness.
Chocolate chips: Semi-sweet or dark—both work great!
Coconut oil: Keeps the chocolate smooth and straightforward to slice.

Sugar, butter, and peanut butter mix together before being added to the brownies for the peanut butter layer in Buckeye Brownies.

Tips For The Best Buckeye Brownies Recipe

Line the pan with parchment so you can lift the brownies out easily—you’ll be glad you did!
Don’t overbake: Brownies should look slightly underdone so they stay soft and fudgy.
Let them cool! Wait before adding peanut butter, then chill before topping with chocolate. I bake mine the night before.
Spread the peanut butter evenly all the way to the edges so the chocolate doesn’t seep through.
For clean slices, warm a knife under hot water, dry it, and cut quickly.