Buckeye Brownies
Thick and fudgy brownies topped with peanut butter and rich ganache.
Servings 20 Brownies
Calories 409kcal
Ingredients
<b>Brownies:</b>
- ⅓ cup Dutch-processed cocoa
- ½ cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate finely chopped
- 4 tablespoons unsalted butter melted
- ½ cup plus 2 Tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2½ cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
<b>Peanut Butter Filling:</b>
- ¾ cup creamy peanut butter
- ½ cup unsalted butter
- Pinch salt
- 2¼ cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
<b>Glaze:</b>
- 1½ cups milk chocolate chips
- 1 teaspoon Crisco
Instructions
<b>Brownies:</b>
- Heat oven to 350 degrees F. Line a 9 x 13 pan with foil. Spray with non stick cooking spray.
- Whisk cocoa, and boiling water together. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks,sugar and vanilla. Stir in flour and salt.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out almost clean. Cool.
<b>Peanut Butter filling:</b>
- Mix peanut butter, butter and salt until combined. Add powdered sugar,milk, and vanilla. Spread the peanut butter mixture over the brownies.
<b>Glaze:</b>
- Melt together the chocolate chips and crisco in the microwave on 50% power for around 2 minutes (Stirring every 30 seconds).Pour the mixture over the peanut butter layer. Refrigerate for at least 30 minutes, or until set.
Nutrition
Calories: 409kcal | Carbohydrates: 59g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 139mg | Potassium: 164mg | Fiber: 2g | Sugar: 47g | Vitamin A: 264IU | Calcium: 30mg | Iron: 2mg