Easy Buckeye Brownies Recipe (peanut butter brownies)
If you like Reese's pieces and fudge then you will LOVE these brownies! This Buckeye Brownie Recipe is an easy version that uses a brownie mix and a pre-made can of frosting! The peanut butter fudge layer is homemade but still easy to whip up. You can also substitute in your favorite (traditional) homemade brownie recipe as well. Great for the holidays or any gathering year-round!
Ingredients
- 1 box Fudge Brownie Mix for a 13 x 9 inch pan
- Water, Vegetable Oil, Eggs as directed by Brownie Mix
- 1 cup Peanut Butter creamy
- 1/2 cup butter softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 1 lb container of pre-made chocolate frosting preferrably chocolate fudge frosting
- Sprinkles and/or Mini M&Ms optional
Instructions
- Preheat oven to 350 degrees, for a nonstick pan 325 degrees. Follow the directions on the brownie mix and prepare the brownie batter. Allow the brownies to cool for about an hour. Preferrably on a wire rack.
- Peanut Butter Filling: with an electric mixer beat the peanut butter and the butter on medium speed, until smooth. Gradually beat in the milk and powdered sugar until smooth. This will be somewhat thick, spread carefully over the brownies.
- Put all of the pre-made frosting into a small microwave-safe bowl. Microwave for 25 seconds on high. Stir until smooth and then spread evenly onto the brownies.
- Cover and chill in the refrigerator for 1 to 2 hours, until the frosting has cooled and set. Cut, serve, and enjoy!
Notes
Cover the brownies and store in the refrigerator for up to one week. Storing them in the freg. helps them to retain their flavor and form. They will also freeze well in a tightly sealed container for 2 to 3 months.
You can also make these with a homemade brownie recipe
They are as rich as fudge so you may want to cut into smaller pieces.
Add Christmas or Fall sprinkles and/or mini M&Ms to decorate them for the holidays.
*** This recipe is adapted from the cookbook "Tis the Season" published by Oxmoor house, recipes developed by Julia Levy, Callie Nash, and Karen Rankin.