Buckeye Brownies

Oh. my. This is heaven in a brownie. We all already know what a great combo chocolate and peanut butter make - and in this recipe that great combo is made even better because of the textures. There's the chewy brownie, a creamy peanut butter layer and a decadent chocolate glaze. Trust me, it's best to make these when they can be shared, othewise your waistline might disappear!

I adapted this recipe from one I found in the newspaper quite awhile ago. It called for a homemade brownie layer in a 9x9 pan. If you ask me, nothing beats a boxed brownie mix, and also, if I'm going to make such a wonderful dessert, I'm going to make it in a 9x13 pan! (Plus I was taking it to a luncheon so I needed extra!)

I don't have any pictures demonstrating the brownie making - cause I know you can follow the directions on the box. Allow the brownies to cool completely, then assemble the filling. In a small mixing bowl, combine the butter, peanut butter and powdered sugar.



Add the milk, but start with just 3 Tbsp. You can add more as it beats to get it to the right consistency.



Now beat this on medium until well combined, adding more milk until the filling reaches spreadable consistency.

Spoon the filling over the brownie layer,



then spread it evenly.



Cover the pan and refrigerate until the peanut butter layer is firm.

For the glaze, combine the chocolate chips and butter in a small saucepan.



Heat over low heat, stirring constantly, until the chocolate is melted. Spread over the peanut butter layer.



If you're artistic, you could do some sort of chocolate drizzle, but I chose just to spread it evenly over the top. Refrigerate until firm, then cut into squares. I like these best stored in the fridge so that they are cool when served, but it wouldn't hurt them to be out of the fridge - they'll just get more gooey!



Need more chocolate? Visit would you like Chocolate with that? Get more inspiration at Cooking Thursday , the Krazy Kitchen, Foodie Friday, Friday Food and Food on Fridays.

Buckeye Brownies

Brownie:
1 brownie mix, for a 9x13 pan
2 eggs
1/2 cup oil
1/4 cup water
Filling:
2 cups powdered sugar
3/4 cup creamy peanut butter
1/4 cup butter, softened
3-5 Tbsp. milk
Glaze:
1/2 cup semisweet chocolate chips
1 1/2 Tbsp. butter

For the brownies, combine the brownie mix, eggs, oil and water in a large mixing bowl and stir with a wooden spoon until well mixed. Pour into a greased 9x13 pan and bake according to package directions, about 25 minutes at 350. Cool completely.

For the filling, beat together the powdered sugar, peanut butter, butter and 3 Tbsp. milk using an electric mixer. Add more milk if needed to achieve a spreading consistency. Spread the filling over the brownie layer and refrigerate until firm.

For the glaze, melt the chocolate chips and butter in a small saucepan over low heat, stirring constantly. Spread over peanut butter layer, or drizzle. Refrigerate until firm. Makes 3 dozen.

Oh. my. This is heaven in a brownie. We all already know what a great combo chocolate and peanut butter make - and in this recipe that great combo is made even better because of the textures. There's the chewy brownie, a creamy peanut butter layer and a decadent chocolate glaze. Trust me, it's best to make these when they can be shared, othewise your waistline might disappear!

I adapted this recipe from one I found in the newspaper quite awhile ago. It called for a homemade brownie layer in a 9x9 pan. If you ask me, nothing beats a boxed brownie mix, and also, if I'm going to make such a wonderful dessert, I'm going to make it in a 9x13 pan! (Plus I was taking it to a luncheon so I needed extra!)

I don't have any pictures demonstrating the brownie making - cause I know you can follow the directions on the box. Allow the brownies to cool completely, then assemble the filling. In a small mixing bowl, combine the butter, peanut butter and powdered sugar.



Add the milk, but start with just 3 Tbsp. You can add more as it beats to get it to the right consistency.



Now beat this on medium until well combined, adding more milk until the filling reaches spreadable consistency.

Spoon the filling over the brownie layer,



then spread it evenly.



Cover the pan and refrigerate until the peanut butter layer is firm.

For the glaze, combine the chocolate chips and butter in a small saucepan.



Heat over low heat, stirring constantly, until the chocolate is melted. Spread over the peanut butter layer.



If you're artistic, you could do some sort of chocolate drizzle, but I chose just to spread it evenly over the top. Refrigerate until firm, then cut into squares. I like these best stored in the fridge so that they are cool when served, but it wouldn't hurt them to be out of the fridge - they'll just get more gooey!



Need more chocolate? Visit would you like Chocolate with that? Get more inspiration at Cooking Thursday , the Krazy Kitchen, Foodie Friday, Friday Food and Food on Fridays.

Buckeye Brownies

Brownie:
1 brownie mix, for a 9x13 pan
2 eggs
1/2 cup oil
1/4 cup water
Filling:
2 cups powdered sugar
3/4 cup creamy peanut butter
1/4 cup butter, softened
3-5 Tbsp. milk
Glaze:
1/2 cup semisweet chocolate chips
1 1/2 Tbsp. butter

For the brownies, combine the brownie mix, eggs, oil and water in a large mixing bowl and stir with a wooden spoon until well mixed. Pour into a greased 9x13 pan and bake according to package directions, about 25 minutes at 350. Cool completely.

For the filling, beat together the powdered sugar, peanut butter, butter and 3 Tbsp. milk using an electric mixer. Add more milk if needed to achieve a spreading consistency. Spread the filling over the brownie layer and refrigerate until firm.

For the glaze, melt the chocolate chips and butter in a small saucepan over low heat, stirring constantly. Spread over peanut butter layer, or drizzle. Refrigerate until firm. Makes 3 dozen.