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These amazing Buckeye Brownies are rich chocolate brownies topped with homemade peanut butter icing and drizzled in chocolate. These decadent buckeye brownies are the perfect mix of chocolate and peanut butter. They can be made in be made into brownie bites, as pictured, or in a square baking dish and cut like traditional brownies.
With a brownie base, peanut butter fudge center, and chocolate top, they’re hard not to love! If you’re a fan of brownies, and especially chocolate and peanut butter, this Buckeye Brownie dessert is for you!
- Cocoa powder
- Baking powder
- *NOTE* You can also use box brownie mix to make things easier!
Begin by making the homemade brownie batter. In a medium mixing bowl, combine the cocoa, flour, baking powder, and salt together in a bowl and stir well. Whisk in the oil and sugar together. Add eggs and vanilla and continue whisking.
Stir in dry ingredients, and stir until combined. Divide batter between 18-20 mini muffins in the tin. Prepare a mini muffin pan with cooking spray and bake for 12 minutes. If you’re using pre-made brownies, follow the brownie recipe on the box:) Remove the brownie bites from the oven and let them cool completely.
While the brownies are cooling, it’s time to whip up the peanut butter mixture! It’s a thick and creamy icing that stands tall and beautifully on top of each brownie bite.
Peanut Butter Icing Ingredients
- Peanut butter
- Powdered sugar
- Piping bag
- Frosting tip
Beat icing ingredients together until smooth. Fill a piping bag fitted with either a round or star tip. Pipe icing onto brownie bites, and place in the fridge. If you’ve decided to make traditional brownies in a square or rectangular pan, spread an even layer of the peanut butter frosting over the brownie layer.
Chocolate Drizzle Ingredients
- Semi-sweet chocolate chips
- Heavy whipping cream
- Microwave safe bowl
In a microwave-safe bowl, melt chocolate chips and cream together, heating in the microwave for 20 seconds at a time, until completely melted. Stir until smooth, adding more cream if needed a few drops at a time until chocolate drips off of a spoon. Drizzle the melted chocolate over the peanut butter layer.
These brownies will last best when stored in the refrigerator. Store in an airtight container for up to 5 days, or they may be frozen for up to 3 months.
More Desserts by The Blogette to Try Next:
- Peanut Butter Brownie Trifle
- Pecan Pie Brownies
- Rolo Brownies
- Peanut Butter Chocolate Cake Roll
- Chocolate Chip Cookies
- Hot Fudge Pudding Cake
- Mini muffin tin *Note: Brownies can also be baked in a 9×9 inch baking pan, and cut into squares.
- Non-stick sray
- Piping bag
- Frosting tip of choice (round or star)
- Microwave Safe Bowl
- Electric mixer
- mixing bowls
For the Brownies
- ⅓ cup cocoa powder
- ½ cup flour
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the Peanut Butter Icing
- ½ cup butter
- ½ cup peanut butter
- 1¼ cup powdered sugar
For the Chocolate Drizzle
- ½ cup chocolate chips
- ¼ cup heavy whipping cream
- Preheat oven to 350º
- Combine cocoa, flour, baking powder, and salt together in a bowl and stir well
- Whisk oil and sugar together
- Add eggs and vanilla and continue whisking
- Stir in dry ingredients, and stir until combined
- Divide batter between 18-20 mini muffins tins, filling each ⅞ full (or place in a 9×9" baking pan)
- Bake for 12 minutes
- Remove from oven and let cool completely
- While brownies cool, beat icing ingredients together until smooth
- Fill a piping bag fitted with either a round or star tip
- Pipe icing onto brownie bites, and pace in fridge (this helps keep the icing from melting when you drizzle the chocolate over them)
- Melt chocolate chips and cream together, heating in microwave for 20 seconds at a time, until completely melted
- Stir until smooth, adding more cream if needed a few drops at a time until chocolate drips off of a spoon
- Drizzle over brownie bites