Buckeye Brownies – you know those classic Buckeye confections made at the holidays? This recipe captures that same chocolate-and-peanut-butter flavor in brownie form.
My mom passed this recipe down to me, and I treasure the memories of helping in the kitchen. While she usually made Buckeyes with my brother CJ, I loved watching and learning while they shared that time together.
Though I didn’t make them with her as often as CJ did, I still remember the recipe and bake these every Christmas. Now that I’m a mom, “sharing with Santa” usually means leaving them out after the child is asleep—LOL.
Buckeyes are one of my favorite holiday treats. There are so many delicious options during the season, but if I had to narrow it down, these would rank near the top.
Buckeye Brownies
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup unsalted butter, softened (1/2 stick)
- 1 tablespoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking powder
- pinch of salt
Peanut butter layer:
- 1 cup peanut butter
- 1 cup powdered sugar
- 1/4 cup unsalted butter, melted
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
In a stand mixer or with a handheld mixer, beat the eggs and granulated sugar on low for about 5 minutes until the mixture is light and fluffy. Beat in the softened butter and vanilla extract.
Gently fold in the flour, cocoa powder, baking powder, and a pinch of salt until just combined. Avoid overmixing to keep the brownies tender.
For the peanut butter layer, combine the peanut butter, powdered sugar, and melted butter in a separate bowl. Mix until it forms a smooth, pliable dough. Place a sheet of parchment on the counter and press or roll the peanut butter mixture into an 8×8-inch square.
Spoon about half of the brownie batter into the prepared pan and spread it evenly. Carefully lay the peanut butter square on top of that layer. Spread the remaining brownie batter over the peanut butter, smoothing gently to cover the peanut butter as much as possible.
Bake for 25–30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Remove from the oven and let the brownies rest in the pan for about 30 minutes to set before lifting them out on the parchment and slicing.
These brownies combine fudgy chocolate with a rich peanut butter center—perfect for holiday cookie trays or a cozy family dessert. Store leftovers in an airtight container at room temperature for a few days, or refrigerate for longer freshness.
Buckeye Brownies
15 minutes
30 minutes
30 minutes
1 hour 15 minutes
Ingredients
Buckeye Brownies
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup unsalted butter, softened (1/2 stick)
- 1 tablespoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking powder
- pinch of salt
Peanut Butter Layer
- 1 cup peanut butter
- 1 cup powdered sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Beat the eggs and sugar on low for about 5 minutes until light and fluffy. Mix in the softened butter and vanilla. Fold in flour, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, combine peanut butter, powdered sugar, and melted butter until smooth. Press the peanut butter mixture into an 8×8-inch square on parchment paper.
- Spoon half the brownie batter into the prepared pan, place the peanut butter square on top, then spread the remaining batter over it. Bake 25–30 minutes until a toothpick comes out mostly clean. Let rest in the pan for about 30 minutes before slicing and serving.
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