Loaf-Pan Buckeye Brownies Recipe

This Loaf-Pan Buckeye Brownies Recipe is a fudgy and decadent recipe, which is made with creamy peanut butter and bittersweet chocolate chips. It’s the ultimate comfort food recipe, ready in about an hour and a half.

Loaf-Pan Buckeye Brownies Recipe Ingredients

For the Peanut Butter Layer:

• ½ cup confectioners’ sugar
• ⅓ cup creamy or crunchy peanut butter
• 1 tablespoon unsalted butter
• 2 tablespoons whole milk
• A pinch of kosher salt

For the Brownie Batter:

• 4 tablespoons unsalted butter, plus more for pan
• 1 cup bittersweet chocolate chips, divided
• ½ cup granulated sugar
• 1 large egg
• 1 tablespoon Dutch-process cocoa powder
• ½ teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• ½ cup unbleached all-purpose flour

How To Make Loaf-Pan Buckeye Brownies

1. Prep Oven and Make Peanut Butter Layer: Preheat your oven to 350°F (175°C). Butter a standard 8.5-by-4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. In a small saucepan, gently heat the peanut butter, 1 tablespoon of butter, milk, and a pinch of salt over medium-low heat until just melted and combined. Pour this mixture over the sifted confectioners’ sugar in a bowl and stir until smooth.
2. Melt Chocolate and Mix Wet Ingredients: In a heatproof bowl set over a pot of simmering water, melt the remaining 4 tablespoons of butter and 2/3 cup of the chocolate chips, stirring until smooth. Remove from the heat and whisk in the granulated sugar vigorously for 1 minute. Whisk in the egg vigorously for another minute until the mixture is glossy.
3. Add Dry Ingredients: Whisk in the cocoa powder, vanilla, and the remaining 1/2 teaspoon of salt. Gently fold in the flour and the remaining 1/3 cup of chocolate chips until just combined.
4. Layer the Brownies: Spread half of the brownie batter into the prepared loaf pan. Dollop the peanut butter mixture over the top and spread it into an even layer. Top with the remaining brownie batter and spread it to the edges.
5. Bake and Cool: Bake for about 30 minutes, until the center is set and the edges are pulling away from the pan. Let the brownies cool completely in the pan for at least 1 hour before using the parchment overhang to lift them out for slicing.

Recipe Tips

• How to get a crackly top? The secret is to whisk the sugar and egg into the warm chocolate mixture vigorously until it becomes thick and glossy. This helps create that coveted shiny, crackly brownie crust.
• Why use a loaf pan? Baking brownies in a loaf pan creates extra-thick, fudgy squares with gooey centers. It’s perfect for this layered recipe.
• How do I get clean slices? Cooling is non-negotiable! The brownies must be completely cool before you attempt to slice them. For ultra-clean cuts, use a large, sharp knife and wipe the blade clean between each slice.
• Can I use a different cocoa powder? Dutch-process cocoa powder has a smoother, less acidic flavor. You can use regular unsweetened cocoa powder, but the flavor will be slightly more intense.

What To Serve With Buckeye Brownies

These rich, dense brownies are a treat on their own, but they are also delicious with:

• A tall glass of cold milk
• A scoop of vanilla bean ice cream
• A cup of hot coffee or an espresso

How To Store Buckeye Brownies

• Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days.
• Refrigerate: You can also refrigerate them, which will make them even more dense and fudgy.
• Freeze: Wrap the cooled brownies tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature.

Buckeye Brownies Nutrition Facts

• Calories: 300-350 kcal per slice
• Fat: 18g
• Carbohydrates: 35g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Peanut-Butter Swirl Brownies Recipe
• Triple-Chocolate Brownie Cups Recipe
• I Tried Martha Stewart’s Fudgy Brownies — and Dropped the Whole Pan at 2 a.m.