If you want to eat something light, soft and sweet, let’s try our Buckeye Brownies recipe today. It has everything that you need, which are taste, flavor or even color. Besides, it is so easy to make and you can make it at any time of the year.
Buckeye BrowniesCourse: DessertCuisine: AmericanDifficulty: Easy
Buckeye Brownies recipe today is everything that you need, which are taste, flavor or even color. It is light, soft and sweet. Besides, it is so easy to make and you can make it at any time of the year.
2 c. chocolate chips
3/4 c. heavy cream
1/2 c. butter, softened
2 c. powdered sugar
1 box brownie mix, plus ingredients called for on box
2 c. creamy peanut butter
2 tsp. pure vanilla extract
2 tbsp. milk
pinch of kosher salt
- Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
- Prepare brownie batter according to package instructions. Pour batter into the prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan.
- How to make Peanut Butter Topping: In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth.
- Add powdered sugar, vanilla, 1 tablespoon milk, and salt. Mix until smooth and fluffy ( the mixture should be thick but spreadable; if the mixture is too stiff, add another tablespoon milk)
- Spread the peanut butter topping over the cooled brownie. Refrigerate while you make the ganache.
- In a medium, and heatproof bowl; place chocolate chips. Set aside. in In a small saucepan over medium heat, heat heavy cream. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
- Pour the hot cream over chocolate chips. Let sit for 5 minutes, and then whisk constantly until the sauce is smooth. Pour over the peanut butter layer.
- Refrigerate brownies until the ganache has set, for about 15 minutes. Slice into squares and serve cold.