Chocolate and peanut butter are a combination made in the dessert sky, and these Brownies Buckeye Demonstrate! With layers of Brownie Fudgy, filling of creamy peanut butter and a rich chocolate ganache, each bite is pure indulgence.
If you love the classic Buckeye sweetsWait until you try them in the form of Brownie! These Buyye Brownies begin with a rich base and fudgia, are covered with a thick layer of creamy peanut butter and end with a silky chocolate ganache. They are everything you love with peanut butter and chocolate in an irresistible bite. Perfect for special occasions, but let’s be honest, you don’t need an excuse to make them!
Why will you love this Buckeye Brownies recipe?
- Layers of flavor and texture. A chewable Brownie base and Fudgy, a soft and creamy peanut butter filling, and a rich and silky ganache create perfect fusion indulgence in the mouth.
- Easy to do. Each step is simple, and the chill between layers ensures clean and beautiful results.
- Great for any occasion. These Brownies are a success for meetings, vacations or just because!
Key ingredients
These brownies bind with some key ingredients that make each layer shine:
- Butter and chocolate: They melt together for an ultra -rich brownie base.
- Cocoa powder: Improves the deep chocolate flavor.
- Peanut butter: Part of the creamy filling that gives these Brownies its Buckeye flavor.
- Sugar and milk preparators: Create a soft layer of extendable peanut butter.
- Thick cream and semisweet chocolate: Mixed in a silky ganache coverage.
CUTTING AND SERVICE TIPS
- Use the scoring cantilever to Raise the Brownies of the pan.
- Cut with a Warm and dry knife For clean cuts.
- Let stand at room temperature for 10-15 minutes Before serving for the best texture.
Tips for success
- Cool between layers. This keeps the peanut butter layer firm and facilitates the extension of the ganache.
- Use high quality chocolate. To get the best taste, choose good quality and cocoa chocolates.
- Let the Brownies cool completely. Hurry to the peanut butter layer while the brownies are hot can cause fusion and unequal layers.
- Use regular peanut butter. Natural peanut butter give variable results, so stay with regular peanut butter, without a roof like jif or skippy.
- Use a compensated spatula for smooth layers. This helps extend both peanut butter and ganache uniformly without altering the layers below.
- Heat your knife to know the clean slices. Pass a sharp knife with hot water, limit it and cut to obtain perfect and orderly edges.
- Do in advance. These Brownies remain well in the refrigerator for up to 5 days, which makes them excellent to plan in advance.
Storage and freezing
- Refrigerate: Store in a hermetic container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
- Freeze: Involve individual brownies with force and freeze to up to 2 months. Defrose the refrigerator before serving.
More peanut butter desserts
Get the recipe:
Brownies Buckeye
These Buyye Brownies are the best chocolate golf and peanut butter! Whether you are making them for a party, a sale of cakes or simply to satisfy a craving, they will surely be a success.
For Brownies:
- 3/4 cup (170 gram) butter without salt
- 3 ounces (85 gram) Chocolate without sugar
- 6 tablespoons (31 gram) sugar -free cocoa powder
- 1 3/4 Cups (350 gram) granulated sugar
- 3 big eggs
- 1 teaspoon Vanilla extract
- 3/4 cup (90 gram) flour for all use
- 1/2 teaspoon salt
For the peanut butter layer:
- 3/4 cup (191 gram) creamy peanut butter
- 1/2 cup (113 gram) butter without salt, softened
- 1 3/4 Cups (193 gram) candy sugar
- 1 to 2 tablespoons (15 to 30 ml) milk
- 1 teaspoon Vanilla extract
- pinch salt
For chocolate ganache:
- 5 ounces (142 gram) semi -chocolate, rough
- 1 tablespoon (15 ml) Light corn syrup, optional
- 1/4 cup (60 ml) thick cream
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To do the brownies:
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Preheat the oven at 350 ° F (175 ° C). Grease a 9 -inch square tray or alóte it with parchment paper.
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Place butter and chocolate in a large safe bowl for microwave. Hot at medium power in increases of 30 seconds until the butter has melted and the chocolate melts when stirred. Stir until it is soft, then let it cool slightly. (5-10 minutes)
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Beat in the cocoa powder and then beat the sugar, followed by the eggs and vanilla. Finally, groats the flour and salt.
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Transfer the dough to the prepared pan and extend it uniformly. Bake 30 to 35 minutes, or until a selection inserted in the center comes out with some wet crumbs.
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Place the pan on a wire rack and allow the brownies to cool completely. Then cool for 15 minutes before adding the peanut butter layer.
To make the peanut butter layer:
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Using an electric blender at medium speed, gathered peanut butter and butter until they are soft and creamy.
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Add the sugar, 1 tablespoon of milk, vanilla and salt, and mix until it is completely combined and spongy. The glaze must be thick but propagable. (Add a little more milk if necessary).
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Extend the peanut butter glaze over the cooled brownies. Place the pan in the refrigerator while making the ganache. (Cool at least 20 minutes).
To make chocolate ganache:
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Place the chocolate and corn syrup (if you use it) in a heat resistant bowl and reserve.
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Heat the cream in a saucepan over medium heat until it begins to bubble.
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Pour the hot cream on chocolate. Let stand for 5 minutes before beating until it is soft. Add 1 teaspoon of butter.
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Pour the ganache on the cold peanut butter glaze in the Brownies, taking care to cover evenly.
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Refrigere until the ganache has been established before serving.
- Store in a hermetic container in the refrigerator up to 5 days. Let stand at room temperature for 10-15 minutes before serving.
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