Buckeye Brownies...!

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Simply delicious is how I would describe these bars! There is a rich, decadent layer of brownie topped with a creamy smooth layer of peanut butter filling, topped off with a chocolatey peanut butter glaze. After the pictures were taken and one bar was consumed by myself and hubby, I wrapped the rest in plastic wrap for safe keeping in the freezer! I have come to love storing goodies in the freezer. When wrapped properly, the yummies stay fresh and you have instant dessert for when company comes. I also store cupcakes in the freezer and when I want to whip up a batch to share or for giving, all that needs to be done is to make a frosting...too easy, right! 

I will just need to make certain that this dessert does not come out when Wee Bear visits! He is deathly allergic to all things PEANUT!

So, without much ado...here is the recipe for these Buckeye Brownies. Enjoy!

Yield: 24-32 Brownies (depending on how big you cut them)
Prep Time: 30 minutes
Cook Time: 35 minutes
Total time: 1 hour, 35 minutes

Ingredients:
For the Brownies:
1/3 cup Dutch process Cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 T boiling water
2 ounces unsweetened chocolate, finely chopped
4 T (2 oz) unsalted butter, melted
1/2 cup plus 2T vegetable oil
2 eggs
2 egg yolks
2 t vanilla extract
2 1/2 cups granulated sugar
1 3/4 cup all purpose flour
3/4 t salt

For the Peanut Butter Filling:
3/4 cup creamy peanut butter
1/2 cup unsalted butter
Pinch of salt
2 1/4 cup powdered sugar
2 T whole milk
1 t vanilla extract

Chocolate Peanut-Butter Glaze
1 1/2 cups milk chocolate chips
1/3 cup creamy peanut butter 

Directions:
1. Make the Brownies: Heat your oven to 350F. Line a 9x13 baking pan with cooking spray and set aside. 

2. Whisk cocoa, espresso powder and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with a plastic spatula until combined. 

3. Scrape batter into prepared pan and bake until toothpick inserted comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and let cool for 1 1/2 hours.

4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency. Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies. 

5. Make the Chocolate Peanut-Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set. 

6. Cut the brownies into squares and serve. Brownies can be stored in an airtight container at room temp for up to 5 days. 

Just looking at the pictures makes me want to snatch one from the freezer!

I just bought a mini cheesecake pan and can't wait to use it. It's so cute! The pan has 12 small round molds. I have seen many variations of a creme brulee cheesecake recipe on Pinterest that I have been thinking of making in this pan! The tops of the cheesecakes have that wonderful browned, cracked sugar coating. I'll share this recipe with pictures next week. 





JJ will be back on Wednesday with a post. She has been enjoying Jamaica and keeping busy there with golf, yoga and relaxation! 

Happy Monday! Ciao ~  Amy