Buckeye Brownies Recipes

21 March 2020 Bookmark • 0

These Buckeye truffles characteristic a decadent fudge brownie, with a easy and thick peanut butter filling, crowned with a wealthy chocolate ganache and drizzled with melted peanut butter!

O.k., I’m obsessed with layered tarts. those Nutella Pretzel truffles are pretty a lot the most effective unmarried layered tarts I’ve shared on this blog. Even then they had been loaded with a ton of hazelnuts, pretzels and Nutella so they didn’t need any other layer.

Buckeye Brownies Recipes

Other than that, each other brownie recipe I’ve shared has been topped with a layer of scrumptious fudge. This time, rather than topping my flawlessly fudgy truffles with a fair extra best fudge, I’ve decided to pinnacle them with a layer of peanut butter filling and chocolate ganache!

I have combined chocolate and peanut butter in a few special desserts now — cupcakes, warm chocolate, desserts and now cakes!

The chocolate and peanut butter aggregate had been simply supposed to be. It’s dessert perfection regardless of what form it’s enjoyed in! if you’re a lover of those iconic flavours AND brownies, you’ll without a doubt love this recipe that mixes the three in a single final dessert!

INGREDIENTS:

BROWNIES:

6 oz bittersweet chocolate (70%), chopped
3/4 cup unsalted butter, cubed
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder, sifted
1/4 teaspoon salt

PEANUT BUTTER FILLING:

1 and 1/2 cups creamy peanut butter
1/2 cup unsalted butter, softened to room temperature
2 and 1/2 cups powdered sugar
1 and 1/2 tsp pure vanilla extract
1-2 Tbsp heavy cream or milk

GANACHE TOPPING:

2 cups dark or semisweet chocolate chips
1/2 cup heavy cream

ADDITIONAL:

1/2 cup melted peanut butter, for drizzling (optional)

INSTRUCTIONS:

FOR THE BROWNIES:

Preheat the oven to 350F (325F for dark [non-stick] pans) (180C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
Place chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are completely melted.
Remove bowl from heat and immediately add both sugars and whisk until dissolved and mixture is smooth.
Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Add flour, cocoa and salt and stir with a rubber spatula until well blended.
Pour the batter into the prepared pan and spread into an even layer. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.

FOR THE PEANUT BUTTER FILLING:

In a large bowl using a hand mixer, beat the peanut butter and softened butter on medium speed until light and fluffy, 2-3 minutes.
Add powdered sugar 1 cup at a time and beat on low speed until combined. Add vanilla and 1 tablespoon of cream or milk and beat until combined. If the mixture is still too thick, add another tablespoon of cream and beat until your mixture comes together. The filling should still be thick enough to shape into a ball.
Press the filling into an even layer over the cooled brownies and transfer to the refrigerator while you prepare the ganache.

FOR THE GANACHE TOPPING:

Put the chocolate chips into a medium bowl. Set aside.
Heat the heavy whipping cream in a small saucepan until it just begins to boil.
Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
Remove cover and stir ganache until smooth. Pour ganache over peanut butter layer. Cover the pan with foil and transfer to the refrigerator to set completely, about 1-2 hours.

FOR THE PEANUT BUTTER DRIZZLE:

Microwave the peanut butter in the microwave for 30 seconds.
Remove brownies from the refrigerator and lift out of the pan. Slice into even squares.
Pour melted peanut butter into a squeeze bottle, or a small ziploc bag and snip off a small tip. Drizzle over brownies. Enjoy!