Buckeye Brownies
Serves: 9by13 inch pan of brownies
  • Brownies:
  • 1 stick butter
  • 6 ounces unsweetened chocolate
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup flour
  • Peanut Butter Frosting:
  • 1 stick butter, softened
  • 1 cup creamy peanut butter
  • ¼ cup heavy cream
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • Chocolate Layer:
  • 3 tablespoons butter
  • 4 ounces semisweet or bittersweet chocolate
  1. Brownies:
  2. Pre heat oven to 325 degrees F. Lightly grease a 9 by 13 inch pan with non stick cooking spray.
  3. In a medium sauce pan on medium low heat, add the butter, chocolate and stir until completely melted. Once it is completely melted remove from heat, and set aside. Let cool for 10 min.
  4. In a medium bowl, add the sugar, eggs, and vanilla extract. Whisk until well combined, once the chocolate has cooled, add it to the egg and sugar mixture. Stir until well combined, add the flour and salt, stir until just combined.
  5. Add the brownie batter to your prepared baking pan.
  6. Bake for 20-25 min or until the sides start to pull away from the pan. Let cool for about an hour and thirty minutes.
  7. Peanut Butter Frosting:
  8. In a medium bowl or stand mixer, place the butter, peanut butter,and vanilla extract, beat on medium speed until very creamy about 2-3 minutes. Gradually add the powdered sugar, and when it gets thick add the heavy cream a tablespoon at a time. Beat until light and fluffy. Spread the layer of peanut butter frosting over the cooled brownies.
  9. Chocolate Layer:
  10. In a sauce pan or in the microwave slowly melt the chocolate and butter together. Once melted pour it over the brownies. Tip the pan side to side to make sure that it is evenly spread out. Cover the brownies with foil, place in the refrigerator for 1-2. Once they have set cut into them :)
  11. I love these brownies cold
Recipe by Two Sisters Kitchens at http://twosisterskitchens.com/buckeye-brownies/