Decadent Buckeye Brownies (Print Version)
# Ingredients:
→ Brownie base
01 -
½ teaspoon baking powder
02 -
½ teaspoon kosher salt
03 -
1 cup all-purpose flour
04 -
¾ cup unsweetened cocoa powder
05 -
1 teaspoon pure vanilla extract
06 -
4 large eggs
07 -
2 cups granulated sugar
08 -
½ cup semi-sweet chocolate chips
09 -
1 cup unsalted butter
→ Peanut butter layer
10 -
3 cups powdered sugar
11 -
1 teaspoon pure vanilla extract
12 -
1 ½ cups creamy peanut butter
13 -
¾ cup unsalted butter, melted
→ Ganache topping
14 -
6 tablespoons heavy whipping cream
15 -
1 ½ cups dark chocolate chips
# Instructions:
01 -
Pop these in the fridge for a couple hours so everything stays firm. When they're cold, slice into bars and enjoy.
02 -
Pour your ganache all over that peanut butter, spreading it to every corner so it's totally covered.
03 -
Put chocolate chips and cream in a microwave-safe bowl and zap it for a minute. Stir them together so it's smooth.
04 -
Take that peanut butter mix and gently pat it on top of the still-warm brownies, smoothing it out with your fingertips.
05 -
Toss powdered sugar, vanilla, peanut butter, and melted butter into a bowl. Beat everything together until it's nice and creamy.
06 -
Pour all that brownie batter into your prepped dish and bake for 23-25 minutes. Let them cool down a bit when they're done.
07 -
Stir in the cocoa powder, flour, salt, and baking powder. Make sure you don't see any more dry bits, then stop mixing.
08 -
Crack in your eggs one by one, mixing each before adding the next. Splash in vanilla and stir until that's blended in.
09 -
Melt up some butter in your saucepan over medium heat. Take it off the burner and add chocolate chips and sugar. Keep stirring until it's all smooth and chocolatey.
10 -
Flip your oven on to 350°F (175°C). Line your 13x9 pan with some parchment paper and set it aside.
# Notes:
01 -
Go for regular creamy peanut butter instead of the natural kind or the stuff with no sugar—everything works better.
02 -
Keep any extras in a sealed container in the fridge for up to 5 days, or stash them in the freezer for three months.