Lordy, lordy, these brownies are the best thing ever. You begin with boxed brownie mix, so they are super easy, but oh so yummy. I don’t even remember where I first had these, but I knew that I had to immediately find a good recipe and make them. I’m a total peanut butter and chocolate nut, so this combines the best of both worlds. These are easy enough for a weeknight treat, but look fancy enough to take to a gathering. You can also pre-cut them and put them in little individual wrappers for a special event. I hope you enjoy this recipe and as always, shoot me any any questions! Cheers! That’s today’s dish!
Deb’s Buckeye Brownies:
For the brownie layer choose any packaged brownie mix that you like. I always use Ghirardelli double chocolate brownies. (Of course, if you have a recipe from scratch that you love, feel free to use it!) Bake the brownies per the instructions and let them cool completely.
For the Peanut Butter layer:
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 8 oz creamy peanut butter
Cream together the butter and peanut butter, then beat the powdered sugar into the butter mixture until it is well combined. Spread the butter mixture over the brownie layer and chill for one hour.
- 6 oz chocolate chips-milk chocolate, semi-sweet, or dark chocolate (I use milk or dark chocolate)
- 6 Tbsp butter
Melt the butter and chocolate chips together over medium-low heat stirring until smooth. Pour the melted chocolate over the chilled peanut butter layer and spread until all of the peanut butter is covered. Chill to set the chocolate. These may be refrigerated overnight if making ahead. Slice and serve at room temperature. YUM!!