Buckeye Brownies
Amazing Buckeye Brownies! Rich chocolate brownies topped with homemade peanut butter icing and drizzled in chocolate.
Equipment
- Mini muffin tin *Note: Brownies can also be baked in a 9x9 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
Ingredients
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
Instructions
- 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 9x9" 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
Notes
Brownies can also be baked in a 9x9 inch baking pan, and cut into squares.