One thing you all should probably know about me: in so many ways, I’m an inherently lazy person. If there’s a way for me to use one fewer bowl, or combine steps to get a recipe done quicker, I’m probably going to do it. These brownies are a perfect example of this. I LOVE buckeyes, the chocolate-covered peanut butter balls of deliciousness. However, the process of shaping all of them then dipping them all in chocolate is less appealing to me. So, what better way to keep the delicious flavors and simplify the process than making them into brownies? I can’t think of one!
I wanted some brownies that weren’t too rich and would stand up to the weight of the peanut butter on top, so I took my fav brownie recipe and made some changes to make them a bit less rich and a bit more cakey and they’re GOOD. If you like cakey brownies, these are amazing on their own! From there, I took a slightly thinner version of the peanut butter mixture from a classic buckeye as a middle layer, and topped it all off with some dark chocolate and flaky salt. The salt really makes it all pop and its the perfect final touch.
If you’re looking for a delicious, quick, not-too-rich dessert, this one is for you!
for the brownies
- 1 1/4 C sugar
- 1/2 C cocoa powder
- 1/2 tsp salt
- 1 stick butter, melted
- 1 tsp vanilla
- 3 eggs
- 2/3 C flour
for the peanut butter layer
- 3/4 C creamy peanut butter (not all natural)
- 1/2 stick butter, softened
- 1/2 tsp vanilla
- 1/4 tsp salt
for the topping
- 1/2 C chocolate
- 1 tbsp oil
- flaky salt
How to do it
- heat oven to 325* and line a 8×8 pan with parchment paper with a slight overhang on at least 2 edges (don’t be like me and forget this step!). set aside
- make the brownies: combine the sugar, cocoa powder, and salt in a large bowl. whisking constantly, slowly drizzle in the melted butter. once fully combine, add eggs, one at a time, and vanilla. finally, add the flour and mix until just combined
- pour brownie batter into prepared pan and bake for 22-26 minutes. use this time to make the peanut butter layer!
- make the peanut butter layer: combine all ingredients with a mixer or hand mixer
- once the brownies are cooked and fully cooled, top with the peanut butter layer and smooth the top with an offset spatula. place in fridge to firm up
- make the topping: combine the chocolate and oil in a microwave safe bowl. heat for 30 seconds at a time until it’s fully melted
- pour the melted chocolate over the peanut butter layer and spread with an offset spatula to cover the entire surface. sprinkly with flaky salt and return the brownies to the fridge until the chocolate is fully set
- once set, carefully remove the brownies from the pan, using the parchment paper that was used to line the pan
- slice and enjoy!