Try this Buckeye Brownies recipe
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter softened
- 21/2 cups powdered sugar
- 1 cup creamy peanut butter
- 1/4 cup creamy peanut butter
- brownies:
- box of brownies of your choosing. i used dark choc
- 1-2 tablespoons milk or heavy whipping cream
- 1 pinch of salt
- 1 cup semi-sweet chocolate chopped or chips
- Carbohydrate 369.107460446121 g
- Cholesterol 244.240000206468 mg
- Fat 233.550480197565 g
- Fiber 16.8000000142019 g
- Protein 71.2201200602038 g
- Saturated Fat 87.2350680737709 g
- Serving Size 1 1 recipe (713g)
- Sodium 63.6240000548159 mg
- Sugar 352.307460431919 g
- Trans Fat 13.4958200114047 g
- Calories 3698 calories
Step-by-step
- Follow directions on a box of brownies of your choosing.
- After the brownies have cooled, prepare the Peanut Butter Cream.
- Beat butter and peanut butter on medium speed for 2 minutes.
- Add the powdered sugar, ½ cup at a time to hopefully avoid powdered sugar everywhere!
- Next add your vanilla, 1 TBL milk and salt.
- Continue to beat on medium for another 1 to 2 minutes If the cream is too thick, add a little milk.
- If it's too thin, just add some more powdered sugar.
- Spread the buttercream over the cooled brownies.
- Melt the 1 cup chocolate chips & ¼ cup peanut butter together in a saucepan on medium-low heat.
- Stir constantly until smooth.
- Let this chocolate/peanut butter mixture cool for a few minutes then pour the glaze over then buttercream.
- Taking a spatula, smooth the glaze evenly over top.
- Chill the brownies one hour before serving.
- Enjoy!
Allowing the baked base to cool completely before applying any dairy-based topping prevents the butter in the peanut butter cream from melting and oiling off. Beat the softened unsalted butter and creamy peanut butter on medium speed for a full two minutes to incorporate air, which yields a lighter texture that spreads easily. Adding the powdered sugar in half-cup increments prevents airborne clouds and ensures proper hydration without lumps. Whip the mixture for another one to two minutes after adding the vanilla extract, milk, and salt to guarantee homogeneity. Melt the semi-sweet chocolate and the remaining quarter-cup of peanut butter together over medium-low heat, stirring constantly to prevent scorching the milk solids in the chocolate. Cool this glaze for several minutes before pouring it over the buttercream layer to avoid thermal shock that causes the underlying fat to separate. Chill the assembled pan for exactly one hour to set the chocolate shell properly for clean slicing. Storing leftovers in an airtight container in the refrigerator for up to three days firms the peanut butter center into a dense, fudge-like consistency.
