Buckeye Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

Steps:

• Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.
• Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour.
• Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares.

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 13 inch baking pan.
• Melt butter, then stir in cocoa. Add in sugar and eggs to the mixing bowl and stir together.
• Add in vanilla, flour, and salt and beat together well.
• Spoon batter into the prepared pan.
• Bake 25 to 30 minutes, or until cooked through. Top with peanut butter layer and ganache.
• Place peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl.
• Add powdered sugar, milk, vanilla and salt.
• Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.
• Melt chocolate chips and butter in the microwave for 2 minutes in 30 second intervals, stirring in between, and mix until smooth.
• Spread on top of the frosting layer and let it cool until hardened.

Steps:

• Prepare brownie mix according to box instructions.
• In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
• Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
• In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
• Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
• Chill in the refrigerator for 30 minutes.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13×9×2-inch baking pan and set aside.
• In a large bowl, combine brownie mix, eggs, oil and vanilla. Beat until combined. Stir in peanuts. Remove half of the brownie mix and set aside.
• Spread remaining brownie mix into prepared pan.
• Whisk together sweetened condensed milk and peanut butter in a medium bowl until smooth. spread peanut butter mixture evenly over the brownie mixture in the pan. Separate the reserved brownie mixture into pieces. Flatten each piece with your fingers and place on top of peanut butter mixture.
• Bake in preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack.

Steps:

• Preheat oven to 350°F. Sift confectioners' sugar into a bowl. In a small, heavy saucepan, heat peanut butter, 1 tablespoon butter, milk, and pinch of salt over medium-low, stirring often, until just melted and combined. Pour over confectioners' sugar and stir to combine.
• Butter a standard (8 1/2-by-4 1/2-inch) loaf pan and line with parchment, leaving a slight overhang on long sides. Melt remaining 4 tablespoons butter and 2/3 cup chocolate chips in a heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth, 3 to 4 minutes. Remove from heat and add granulated sugar; whisk vigorously 1 minute. Whisk in egg vigorously until mixture is glossy, another 1 minute.
• Whisk in cocoa, vanilla, and remaining 1/2 teaspoon salt. Fold in flour and remaining 1/3 cup chocolate chips. Dollop half of brownie batter into prepared pan and spread with a spoon or offset spatula to reach edges. Dollop peanut-butter mixture over top and spread in an even layer. Top with remaining brownie batter and spread to reach edges.
• Bake until center is set and edges pull away from pan, about 30 minutes. Let cool completely, about 1 hour, before lifting out of pan and slicing. Brownies can be stored in an airtight container at room temperature or refrigerated up to 3 days.