Ohio Buckeye Brownie

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An Ohio Buckeye Brownie layers a fudgy cocoa brownie with a creamy peanut butter topping and a glossy chocolate ganache, inspired by the famous buckeye candy of the Buckeye State. Every bite delivers the iconic combination of chocolate and peanut butter in a single, indulgent square.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 42 gSugar
• 8 gProtein
• 220 mgSodium
• 240 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fudgy brownie base

• 1 cup (226 g) unsalted butter, melted and slightly cooled
• 1 1/4 cups (250 g) granulated sugar
• 3/4 cup (160 g) packed light brown sugar
• 4 large eggs, room temperature
• 2 tsp pure vanilla extract
• 3/4 cup (65 g) unsweetened Dutch-process cocoa powder, sifted
• 1 tsp fine sea salt
• 1 cup (125 g) all-purpose flour
• 1 cup (170 g) semi-sweet chocolate chips

For the peanut butter layer

• 3/4 cup (190 g) creamy peanut butter (not natural)
• 1/2 cup (113 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 tbsp heavy cream

For the chocolate ganache topping

• 1 1/2 cups (255 g) semi-sweet chocolate chips
• 3/4 cup (180 ml) heavy cream
• 1 tbsp unsalted butter
• 1 tsp pure vanilla extract
• Flaky sea salt, for finishing (optional)

Directions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on the long sides, and lightly grease the parchment.
2. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until glossy, about 1 minute. Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
3. Sift the cocoa powder, salt, and flour over the wet mixture, then fold gently with a spatula until just combined. Fold in the chocolate chips and spread the thick batter evenly into the prepared pan.
4. Bake for 28 to 32 minutes, until the edges are set but the center still looks slightly underdone; a toothpick should come out with moist crumbs, not wet batter. Cool completely in the pan on a wire rack, about 1 1/2 hours.
5. Make the peanut butter layer: beat the peanut butter, softened butter, powdered sugar, vanilla, salt, and heavy cream with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Spread evenly over the cooled brownie and chill 20 minutes to firm up.
6. Make the ganache: heat the heavy cream in a small saucepan over medium heat just until it simmers around the edges. Pour over the chocolate chips and butter in a heatproof bowl, let stand 2 minutes, then stir from the center outward until silky and smooth. Stir in the vanilla.
7. Pour the warm ganache over the peanut butter layer and tilt the pan to spread it into an even layer. Tap gently to release air bubbles and sprinkle lightly with flaky sea salt if using.
8. Refrigerate for at least 2 hours, or until the ganache is fully set and the layers are firm. Use the parchment overhang to lift the brownie block out of the pan onto a cutting board.
9. Cut into 12 squares with a large, sharp knife wiped clean between cuts. Serve slightly chilled or at cool room temperature for the cleanest layers.

Cook’s Notes

• Use conventional creamy peanut butter (such as Jif or Skippy) rather than natural peanut butter, which can separate and make the topping greasy.
• Do not overbake the brownie; it should still look slightly soft in the center when you pull it from the oven, since it will set as it cools and the toppings will weigh it down.
• For neat bakery-style squares, chill the finished brownie overnight and wipe your knife with a warm, damp cloth between each cut.
• Toast 2 tablespoons of chopped peanuts and sprinkle over the ganache for extra texture and a nod to the buckeye nut.
• Store leftovers in an airtight container in the refrigerator for up to 5 days; bring to room temperature for 15 minutes before serving for the best flavor.

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