Welcome! (with Buckeye Brownies)

Buckeye Brownie | The Blonde Buckeye

Oh hey there guys, welcome to my new blog, The Blonde Buckeye.  Many of you will be coming from my previous blog, The Brass Halo, so I wanted to give you a little introduction & explanation as to why I made this switch.

When I started The Brass Halo 2 years ago, I wanted to do everything.  Every kind of post I could think of.  Over those 2 years, I found out that the recipes were my first love.  With that being said, I decided to re-focus a bit & start a new blog that was entirely based around food & recipes.  I took the liberty of carrying over my top 20-or-so recipes to start things off (i just couldn’t bare to leave those guys behind).

One more thing, just as a little disclaimer.  I didn’t use a web designer to build this site, so things might be a little wonky for a bit while I figure out all the kinks.  So I apologize in advance for any broken links or any other random mishaps.  Any comments & questions are always welcome, but just know that I will be trying my best to iron everything out.

I hope you enjoy this change as much as I do, because I’m pretty excited about it. Now onto the sweet stuff… Buckeye Brownies (Mmmmmm). These are sure to rock your world. A layer of gooey brownies, topped with a peanut butter-buttercream, THEN topped with a peanut butter-chocolate glaze. I’m not messing around for my first newbie. But you are gonna love them!

Buckeye Brownie | The Blonde BuckeyeBuckeye Brownie | The Blonde BuckeyeBuckeye Brownie | The Blonde BuckeyeBuckeye Brownie | The Blonde BuckeyeBuckeye Brownie | The Blonde Buckeye

Buckeye Brownies
 
Makes one 13" x 9" pan, cut into 16 squares
Author:
Ingredients
  • BROWNIES:
  • ¾ cup All-purpose Flour
  • ½ teaspoon Salt
  • 10 ounces Semi-Sweet Chocolate Chopped or Chips
  • ½ cup Unsalted Butter
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs
  • PB BUTTERCREAM:
  • ½ cup Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter
  • 2½ cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1-2 Tablespoons Milk or Heavy Whipping Cream
  • 1 pinch of Salt
  • GLAZE:
  • 1 cup Semi-Sweet Chocolate Chopped or Chips
  • ¼ cup Creamy Peanut Butter
Instructions
  1. BROWNIES:
  2. Preheat oven to 350 degrees F. Prepare a 13" x 9" baking dish with non-stick spray (also lining it with parchment paper with a few inches hanging over is super helpful).
  3. In a medium sized bowl, combine flour & salt, set aside.
  4. Melt butter & chocolate in a saucepan on low-medium heat (stirring until smooth). Once chocolate is melted & smooth, remove from heat & cool for 8-10 minutes. Then whisk in sugar & vanilla. Next, add in one egg at a time, mixing after each addition. Fold in flour mixture until just combined. Pour batter into the prepared baking dish and smooth out the top.
  5. Bake for about 25-30 minutes (an inserted toothpick should come out mostly clean, with some moist crumbs attached).
  6. PB BUTTERCREAM:
  7. Once brownies are completely cooled (1-2 hours) make the buttercream. Beat butter and peanut butter with an electric mixer on medium speed for 2 minutes. Add powdered sugar, ½ cup at a time (carefully incorporating). Add vanilla & 1 Tablespoon milk and salt, then continue to beat on medium for another 1-2 minutes (Add a little more sugar if too thin, or add more milk if it's too thick). Spread the buttercream evenly over the cooled brownies.
  8. GLAZE:
  9. Melt the chocolate chips & peanut butter together in a saucepan on medium-low heat. Stir continuously until smooth. Allow mixture to cool for several minutes. Then pour the glaze over buttercream & smooth evenly over top. Chill brownies in the fridge for at least one hour before cutting.
Notes
*I removed the brownies from the pan once they were cooled & then added the other layers. Alternatively, you could leave them in the pan, and then assemble and serve them directly from there.
*I recommend using a peanut butter like JIF or comparable. All-natural peanut butters (that require refrigeration) are softer & don't hold up as well.


* Topping adapted from Brown Eyed Baker

 

Comments

  1. New site looks lovely Emily… looking forward to keeping up to date with you over here now… Best wishes with your new blog. Siobhan :)

  2. i’m convinced if you put anything on a brownie, PEOPLE WILL COME

  3. Hi Emily!

    I am making these brownies and just wanted to check on the flour measurement. Is 3/4 cup correct or is it 1 3/4 cup?

    Thanks!
    Deb

  4. Supah! Thanks Emily!

    I’ve pinned these and will be testing them out and sharing the results on our blog, madefrompinterest.net next week! They look deee-lish!!

    Deb

  5. Katie says:

    Do you have any tips for removing the brownies from the pan? Or do you just cut them out? I always have trouble with that part.

    • Emily Emily says:

      Hi Katie, you can cut them right out of the pan or transfer the whole thing to a platter or cutting board. What I found works is spraying the sides & bottom of the pan with some non stick cooking spray, and then also lining the bottom with parchment paper, with a few inches hanging over the sides. Nothing will stick and you can use the parchment paper to lift them out too :)

  6. We usually make Buckeye candies for our Buckeye Bowl games, but we are putting this on our baking list for this year’s game coming up! O-H- – ! (Also a transplanted Buckeye–once a Buckeye always a Buckeye).

  7. Kristie says:

    Decided to make these for our first HOME Buckeye tailgate tomorrow. They are WONDERFUL! I did change ‘em up just a tad, to use what I had on hand, so I used DARK chocolate chips and some butterscotch chips mixed in for the frosting.

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