Buckeye Brownies
Ingredients
Ingredients
Brownie Layer:
1 1/3 C. Flour
1 tsp. Baking Powder
½ tsp. Salt
¾ cup Cocoa
2 C. Sugar
2/3 C. Oil
4 Eggs (beaten)
2 tsp Vanilla
Peanut Butter Layer:
2 C. Creamy peanut butter
½ C. Butter, softened
2 C. Powdered sugar
2 tsp. Vanilla extract
1 Tbsp. Milk
Chocolate Ganache Layer:
2 C. Chocolate chips
¾ C. Heavy cream
Instructions
Directions
Brownie Layer:
- Combine the flour, baking powder, salt, and cocoa in a medium size bowl.
- Add oil, eggs, and vanilla. Stir just until moistened. Do not over mix.
- Spread into a greased 9x13 pan. Bake at 350 for 20-25 minutes.
- Let cool completely before assembling the dessert
Peanut Butter Layer:
- In a large bowl combine peanut butter and butter. Beat with a hand mixer until smooth.
- Add powdered sugar, vanilla, and milk. Mix until smooth and fluffy. Should be thick but spreadable.
- Spread the peanut butter layer over the brownie layer and place in refrigerator while you make the ganache
Chocolate Ganache Layer:
- Place chocolate chips in a medium heat proof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off heat.
- Pour the cream over chocolate chips. Let sit 5 minutes.
- Pour over peanut butter layer.
- Refrigerate brownies until ganache has set (about 15 minutes) Serve cold.
Makes 15 dessert-sized servings or 24 treat sized servings.