Buckeye Fudge Peanut Butter (Print-Friendly Version)
Fudgy brownies with peanut butter and chocolate ganache layers for a classic chocolate-lover’s delight.
# Ingredients:
→ Brownie Base
01 -
180 g all-purpose flour
02 -
1 tsp salt
03 -
53 g unsweetened natural cocoa powder
04 -
113 g unsweetened chocolate, chopped
05 -
226 g unsalted butter, cubed
06 -
495 g granulated sugar
07 -
4 large eggs
08 -
118 ml vegetable oil
09 -
2 tsp vanilla extract
→ Peanut Butter Layer
10 -
405 g creamy peanut butter
11 -
113 g unsalted butter, softened
12 -
339 g powdered sugar
13 -
1 tsp vanilla extract
14 -
1 tbsp heavy cream, if needed
→ Chocolate Ganache
15 -
255 g semi-sweet chocolate chips
16 -
6 tbsp heavy whipping cream
# Steps:
01 -
Preheat oven to 175°C. Line a 23x33 cm baking pan with parchment, leaving an overhang. Set aside.
02 -
In a medium bowl, whisk together flour, salt, and cocoa powder.
03 -
In a small saucepan over low heat, melt chopped unsweetened chocolate and cubed butter, stirring occasionally, until smooth.
04 -
In the bowl of a mixer, beat granulated sugar and eggs for 60 seconds until pale and doubled in volume.
05 -
Gradually add melted chocolate mixture to sugar and eggs on low speed. Mix in vegetable oil and vanilla extract until fully blended.
06 -
Fold the dry mixture into the wet ingredients, mixing just until combined. Do not overmix.
07 -
Spread batter evenly in prepared pan. Bake 25–35 minutes until centre is set. Cool completely in pan.
08 -
In a medium bowl, beat creamy peanut butter, softened butter, and vanilla extract on medium speed until smooth.
09 -
Gradually mix in powdered sugar, starting on low speed, until the mixture is thick and slightly crumbly.
10 -
If needed, add 1 tablespoon heavy cream to achieve a thick, spreadable consistency.
11 -
Once brownies are cool, spread peanut butter layer evenly over surface.
12 -
Place chocolate chips in a heatproof bowl. In a small pot, heat heavy cream over low until just simmering. Pour hot cream over chocolate chips and let stand 1–2 minutes.
13 -
Stir chocolate and cream mixture until smooth and glossy.
14 -
Spread ganache evenly over peanut butter layer. Refrigerate for at least 1 hour or until set before slicing with a clean, sharp knife. Serve chilled.
# Notes & Tips:
01 -
For clean layers and precise cuts, wipe the knife between slices and ensure brownies are fully chilled before serving.