This post may contain affiliate links. For more information, read my disclosure policy.
These Buckeye Brownies are a delicious peanut butter and chocolate brownie recipe! You can’t go wrong with a fudgy homemade brownie topped with peanut butter truffles and chocolate!
Why You’ll Love Buckeye Brownies
I have made these brownies for many events and I always get people telling me how much they love them for weeks after. With all the deliciousness of this brownie, it is hard not to fall in love with them.
Buckeye Brownies layer a moist and delicious brownie base with a peanut butter truffle layer and a chocolate topping. Instead of going through the effort of making the peanut butter mixture I used peanut butter cookies to make an Oreo truffle-like texture topped with chocolate and peanut butter. Yo can’t go wrong!
Ingredients & Variations
- Butter and oil: I use unsalted butter, but if you only have salted butter – you can omit the salt in the recipe. The mixture makes these the perfect texture.
- Sugar: This recipe uses granulated sugar.
- Cocoa Powder: These are cocoa powder brownies, making them one bowl with the best fudgy texture.
- Cream Cheese: When processed with the cookies you get a the perfect mixture to press on top the brownie base.
- Chocolate Chips: Milk chocolate chips or semi-sweet can be used – you’ll melt this for the chocolate ganache like topping.
- Peanut Butter: Use creamy peanut butter for this recipe (shelf-stable).
- Nutter Butters: In the USA, these are a peanut butter sandwich cookie shaped like peanuts, but you can use any peanut butter sandwich cookie.
How to make Buckeye Brownies
- Stir together melted butter, oil, and sugar. Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour. Spread brownie batter in a 9-inch square pan. Bake until a toothpick comes out clean 2-inches from the side of the pan.
- While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed.
- Press peanut butter mixture over cooled fudge brownie base.
- Melt chocolate chips and a peanut butter in microwave safe bowl until melted and smooth then spread evenly over the peanut butter layer.
Expert Tips
Storage Instructions
Store brownies in an airtight container either at room temperature or in the refrigerator. Serve them at room temperature for the best experience. You can also freeze these treats.
Buckey Brownies Recipe
Nutter Butter Truffle Brownies an easy brownie recipe topped with a Nutter Butter Peanut Butter Cookie Truffle and lots of chocolate!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients
- ½ cup (113g) unsalted butter , melted
- 2 tablespoons (30ml) vegetable oil
- 1 ⅓ cups (267g) granulated sugar
- ⅔ cup (54g) natural unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup (62g) all-purpose flour
- 20 Nutter Butter Cookies (or you can use any peanut butter sandwich cookie)
- 5 ounces (142g) cream cheese , softened
- 1 cup (170g) chocolate chips
- 1 tablespoon (16g) peanut butter (shelf-stable; not natural)
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
- Stir together melted butter, oil, and sugar. Stir
- Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour.
- Spread brownie batter in prepared pan. Bake 18-22 minutes or until a toothpick comes out clean 2-inches from the side of the pan.
- While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed. When done it will form a ball.
- Press Nutter Butter mixture over cooled brownies.
- Melt chocolate chips and a peanut butter in microwave on high power in 30 second increments. Stir between each increment until chocolate is melted and smooth. Spread over Nutter Butter mixture.
- Let set at room temperature if possible (if it's summer or your house is very warm, you may need to chill them). These are best cut at room temperature so the chocolate doesn't splinter.
Recipe Notes
- Store in an airtight container for up to 3 days or freeze for up to one month.
- You can use any kind of chocolate chips.
- Dutch-process cocoa may be used.
- The original version of this recipe used a pouch brownie mix; for a semi-homemade option use a brownie mix (plus ingredients called for) that calls for a 9×9-inch pan.
Recipe Nutrition
Serving: 1serving | Calories: 2800kcal | Carbohydrates: 325g | Protein: 41g | Fat: 149g | Saturated Fat: 71g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 37g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 1639mg | Potassium: 277mg | Fiber: 6g | Sugar: 200g | Vitamin A: 2307IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
My family loves chocolate and peanut butter! They also love homemade brownies. These should be a great addition to my baking!
Thanks, Judy
Made these. Doubled the recipe to make more to split between groups..used Keebler’s Pitter Patter version cookies.and leftover ganache for the topper. Turned out pretty good! Wel’ll see what folks think! Thanks, Dorothy!
Yum! I love the variations on this recipe. 🙂
Featured In
Rate This Recipe
Recipe Ratings without Comment