Gourmet Buckeye Brownies

GOURMET BUCKEYE BROWNIES

5/13/2023

If you love chocolate and peanut butter, you are going to LOVE Gourmet Buckeye Brownies! Deep, velvety chocolate is perfectly balanced with smooth, nutty peanut butter, making an irresistible combination you won’t be able to resist!

Start with ultra-fudgy brownies stuffed with peanut butter cups, top with a rich and silky Peanut Butter Fudge Filling, drizzle with a swirl of decadent dark chocolate ganache made with premium chocolate and cream, creating a silky-smooth finish that’s pure indulgence. For extra “buckeye” cuteness, I top with miniature buckeye candies. These are sinfully delicious and unapologetically decadent and indulgent!

Gourmet Buckeye Brownies

GOURMET BUCKEYE BROWNIES ARE EASY TO MAKE!

For gourmet brownies, in addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results! I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

Butter: Land O Lakes Unsalted Butter. Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect shiny sheen on top – and we LOVE a brownie with the perfect sheen!
Flour: King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands). Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
Granulated Sugar: Domino Pure Cane Sugar
Baking Powder: Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands.
Salt: To avoid a tinny flavor, never use iodized salt in brownies. Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I use Maldon Sea Salt Flakes.
Vanilla: Neiman Massey and Rodelle are my preferred brands for Pure Vanilla Extract and Vanilla Bean Paste - both are made with the highest-quality Bourbon vanilla beans from Madagascar.
Peanut Butter: Use Skippy or Jif creamy peanut butter for best results. The oils in natural peanut butters separate easily and don’t give you the same creamy, silky results!
Espresso Powder: If your brownie recipe calls for it, don’t skip the espresso powder! It helps enhance the flavor of chocolate without adding an intense coffee flavor. King Arthur Espresso Powder is my favorite! If you don’t have time to order, DeLallo brand is also good and available at most grocery stores.
Other Extracts & Flavorings: Neiman Massey (neimanmassey.com), Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions. Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts.
Miniature Buckeye Candy: Can't find these specialty candies at your local candy shop? I have good luck at the Amish and bulk-food specialty markets here in Ohio. You can substitute miniature Reese's Peanut Butter Cups, chopped up nice and chunky, for garnish on top.

WHAT MAKES A BROWNIE A "GOURMET" BROWNIE?

TEXTURE: A perfect brownie should have a crispy, flaky top and a moist, fudgy interior. Achieving this balance requires precise measurements of ingredients and careful baking time and temperature.

QUALITY CHOCOLATE: High-quality chocolate is key to achieving the rich, chocolatey flavor that makes brownies so irresistible. Using premium chocolate with a high percentage of cocoa solids can make a big difference in the taste and texture of your brownies.

FLAVOR ADDITIONS: While classic brownies are delicious on their own, adding other flavors can take them to the next level. Pure vanilla extract, nuts, dried fruits, spices, and even espresso can add depth and complexity to the chocolate flavor.

PRESENTATION: The way your brownies look can be just as important as how they taste. A perfectly cut brownie with a beautiful, shiny top and a dusting of powdered sugar or topped with fudgy frosting and colorful sprinkles can make them look as irresistible as they taste.

PERSONAL TOUCH: Finally, what makes your brownies the best is your personal touch. Whether it's a secret ingredient, a unique twist on a classic recipe, or the love and care you put into every batch, your brownies are a reflection of your creativity and passion for baking.

Gourmet Buckeye Brownies

FAST & EASY TIPS & TRICKS FOR THE BEST GOURMET BROWNIES:

If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!
For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through! I prefer Ghirardelli or Lindt dark chocolate bars - each with at least 70% chocolate for the melted chocolate, and Guittard or Ghirardelli chocolate chips, or Callebaut Dark Bittersweet Chocolate Callets.
Don't overbeat your brownie batter! Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
Baking brownies low and slow is the way to go! 325 degrees is usually the perfect temp for baking the best brownies.
Be sure you don’t overbake the brownies! They should not be liquidy or jiggly when you pull them out of the oven. The brownies will firm up as they cool. Over-baked brownies will be dry and won’t be chewy or fudgy.

After removing from the oven, I suggest you place brownies on a wire rack and cool completely before topping with filling or frosting. They usually come to room temperature within a few hours - and although waiting for this may be the hardest part, they are worth the wait!
Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

For entertaining, I love to serve individual brownie squares. I recommend and use a Pampered Chef Brownie Pan, which makes 12 individual brownie squares. I line each cavity with a non-stick cupcake parchment liner (PaperChef Culinary Parchment Large Baking Cups are my favorite). I package each brownie individually in a self-adhesive cellophane bag (Pack It Chic 4x4” Clear Resealable Bags work perfectly). Perfect for those times that you want to prepare brownies ahead of time and freeze!

Gourmet Buckeye Brownies

GOURMET BUCKEYE BROWNIES

Gourmet Buckeye Brownies

INGREDIENTS:
DARK CHOCOLATE BROWNIES:
4 large eggs (room temperature)
3 ounces (85g) unsweetened baking chocolate
1 cup (170g) 60% cacao bittersweet chocolate chips (Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Guittard Extra Dark Chocolate Baking Chips)
1 cup (8 ounces or 2 sticks) unsalted butter
1 cup (200g) granulated sugar
1 cup (213g) light brown sugar
1 cup (125g) King Arthur All-Purpose Flour
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons pure vanilla extract
24 Reese’s Peanut Butter Cups (full-size, unwrapped)

PEANUT BUTTERCREAM FILLING:
2 cups (475g) creamy peanut butter (Skippy or Jif)
½ cup(113g) unsalted butter (melted)
Pinch of salt
1 teaspoon (5ml) pure vanilla extract
2- ½ cups (360g) powdered sugar
3 Tablespoons heavy whipping cream (45ml)

CHOCOLATE GLAZE:
6 Tablespoons unsalted butter
1 Tablespoon light corn syrup
1 cup (6 ounces) 60% cacao bittersweet chocolate chips

GARNISH:
Mini Buckeye Candies (milk chocolate & dark chocolate) or
Mini Reese’s Peanut Butter Cups, chopped

HOW I MAKE THESE:

Remove eggs from refrigerator and allow to come to room temperature.
Adjust oven rack to middle position and heat oven to 325 degrees F. Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Lightly grease the foil in the pan, or spray with nonstick cooking spray.
PREPARE BROWNIES: In a small heavy saucepan, cut the butter into pieces and melt over low heat. While the butter is melting, chop the chocolate bar into ¼-inch pieces. Add the chopped baking chocolate and bittersweet chocolate chips to the melted butter, whisking together until melted and smooth. Remove pan from stove and set aside – you will use this same pan later on.
In a large mixing bowl, lightly whisk the eggs.
Place the granulated sugar and brown sugar in a separate small bowl, then whisk into the eggs just until blended.
Briefly stir the melted chocolate mixture, then gradually drizzle into the egg mixture, whisking constantly just until combined.
Whisk in the vanilla extract.
In a small mixing bowl, whisk together the flour and baking powder. Sift through a fine mesh strainer directly into the batter. Stir with a silicone spatula just until blended.
Pour half of the batter into the prepared pan and spread evenly with a small offset spatula (or for individual brownie pan, fill each parchment liner ½ full).
Place full-sized Reese’s Peanut Butter Cups evenly on top of batter (6 rows of 4, or 1 in each individual brownie pan), pressing each down gently into the batter.
Carefully spoon remaining brownie batter on top, and use an offset spatula to evenly spread the batter, making sure to cover each peanut butter cup.
Bake for 24 minutes (16-18 minutes for individual brownie pan) or until a toothpick inserted in the center comes out clean.
Remove from oven and cool to room temperature, then chill for 1 hour.
PREPARE PEANUT BUTTER FILLING: In a large bowl, combine peanut butter and melted butter. Stir until well blended (or use a hand mixer to beat until well-blended).
Blend in vanilla extract and pinch of salt. Add powdered sugar and mix until well-blended.
Add heavy cream and mix until well blended. Mixture should be fudgy enough that you can mold pieces into a ball like playdough, but not too stiff that you won’t be able to spread it over the brownies. If too stiff, add additional heavy cream (1 teaspoon at a time) or if filling is too soft, add additional powdered sugar (1 Tablespoon at a time).
Dollop the Peanut Butter Filling over the chilled brownie slab and spread evenly with a small offset spatula. (For individual brownie bites, add 1 medium cookie scoop of filling to top of each brownie, spreading the top of each evenly with a small offset spatula.) Chill pan in refrigerator for 1 hour.
PREPARE CHOCOLATE GLAZE: In reserved saucepan, melt the butter and corn syrup over low heat. When totally melted and combined, remove from heat and add the chocolate chips. Stir with a small silicone spatula until the chocolate is melted and smooth.
Pour Chocolate Glaze evenly on top of the Peanut Butter Filling.
Let the decorated slab sit at room temperature for 15 minutes, then place miniature buckeyes or unwrapped chopped mini peanut butter cups on top of the Chocolate Glaze. The individual chocolates will adhere to the top as the Chocolate Glaze cools.
Refrigerate brownie slab for at least 8 hours before slicing and serving. (Refrigerate individual brownies in an airtight container until ready to serve.)
Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

YIELD: 24 brownies, or 12 individual brownies.

RECIPE TIPS & TRICKS FOR THE BEST GOURMET BUCKEYE BROWNIES:

If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!
For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through! I prefer Ghirardelli or Lindt dark chocolate bars - each with at least 70% chocolate for the melted chocolate, and Guittard or Ghirardelli chocolate chips, or Callebaut Dark Bittersweet Chocolate Callets.
Peanut Butter: Use Skippy or Jif creamy peanut butter for best results. The oils in natural peanut butters separate easily and don’t give you the same creamy, silky results!
Miniature Buckeye Candy: Can't find these specialty candies at your local candy shop? I have good luck at the Amish and bulk-food specialty markets here in Ohio. You can substitute miniature Reese's Peanut Butter Cups, chopped up nice and chunky, for garnish on top.
Don't overbeat your brownie batter! Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
Baking brownies low and slow is the way to go! 325 degrees is usually the perfect temp for baking the best brownies.
Be sure you don’t overbake the brownies! They should not be liquidy or jiggly when you pull them out of the oven. The brownies will firm up as they cool. Over-baked brownies will be dry and won’t be chewy or fudgy.

After removing from the oven, I suggest you place brownies on a wire rack and cool completely before topping with filling or frosting. They usually come to room temperature within a few hours - and although waiting for this may be the hardest part, they are worth the wait!
Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

Original recipe created September 2022; revised and reposted May 2023.

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