Buckeye Brownies



We Reese’s love peanut butter and chocolate! These are absolutely amazing!! You should try them, you  will not regret it! Pretty easy treat to make!

1/2 cup Unsweetened cocoa powder
1/2 cup and 2 tablespoons boiling water
1/4 cup dark chocolate finely chopped
1/4 cup milk chocolate finely chopped
5 tablespoons butter
1/2 cup and 2 tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2 1/2 cups of sugar
1 3/4 cup flour
3/4 teaspoon sea salt

Peanut Butter Filling
3/4 cup creamy peanut butter
1/2 cup unsalted butter
Pinch of salt
2 1/2 cups powdered sugar
3 tablespoons whole milk

Chocolate Glaze
1 1/2 cups of milk chocolate chips
1/3 cup of creamy peanut butter


1. Preheat the oven to 350 degrees, and line a 9×13 inch pan with baking foil. Leave an inch of over hang on each side. In medium sized pot whisk together your cocoa powder, butter and water. Using Medium high heat bring to a boil, whisk until the ingredients are well incorporated. Remove from heat and add milk and dark chocolate chips. Stir until the chips are melted completely, then add the vegetable oil.

2. Put the chocolate mixture in the kitchen aid and add eggs and yolks one at a time. Then add the vanilla, sugar, flour and salt. Mix until the mixture is smooth. Pour the mixture into the foil and bake in the oven for 30 to 35 minutes or until the toothpick comes out clean. Once done baking allow to cool for an hour and a half.

3. In the kitchen aid mix together peanut butter, salt, butter, powdered sugar and milk until it’s smooth. Spread on top the brownies.

4. Heat chocolate chips and peanut butter at 30 second intervals and stirring in between until melted and smooth. Spread over the peanut butter mixture. Place in the fridge until the chocolate is cool and then serve and enjoy!

2 thoughts on “Buckeye Brownies”

Leave a Reply

Your email address will not be published. Required fields are marked *

I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.