The Best Buckeye Brownies
We are adding the recipe to your Recipes.
The recipe was added to your Recipes.
Giving up gluten should never mean giving up dessert - especially when it comes to the combination of chocolate and peanut butter. This test kitchen original recipe for The Best Buckeye Brownies takes the magical combination of chocolate and peanut butter and turns it into a simply divine dessert. The Best Buckeye Brownies are technically a three layer dessert. Take one layer of brownies, add a layer of peanut butter, and a top layer of melted chocolate and peanut butter, and you've created a dessert that no mere mortal can resist. For the peanut butter layer and the top layer of melted chocolate and peanut butter, be aware that the ingredient amounts can be subject to change. Feel free to play around a bit with your ingredient amounts, depending on how thick you want the top two layers to be. But most importantly, have fun making this delicious gluten free treat!
Cooking Time20 min
Cooking Vessel Size8 x 8 inch baking pan
- For the Brownies:
- 1/3 cup bittersweet chocolate, chopped
- 9 tablespoons unsalted butter, chopped
- 3/4 cup gluten-free flour (We used Bob's Red Mill)
- 3/4 cup natural unsweetened cocoa powder (We used Hershey's)
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 tablespoons heavy whipping cream
- For the Peanut Butter Layer:
- 3/4 cup creamy peanut butter (We used Jif Natural)
- 1/2 cup unsalted butter
- 1/8 teaspoon salt
- 2 1/4 cups powdered sugar
- 2 tablespoons half & half
- 1 teaspoon pure vanilla extract
- For the Chocolate and Peanut Butter Layer:
- 1 1/2 cup semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
For the Brownie Layer:
Preheat oven to 350 degrees F. Line an 8 x 8 inch baking pan with unbleached parchment paper. Use two pieces, one going vertically, and the other horizontally. Be sure to let the edges of the paper hang over the sides of the pan. When the brownies are done baking, the paper will be used to lift them out of the pan.
Chop the butter and the bittersweet chocolate and combine into one bowl. Melt them in the microwave at 50% power for 30 seconds. Stir the mixture, and continue melting at 50% power for 10 second intervals, stirring in between, until the mixture is completely melted. Set aside to cool.
Using an electric mixer, combine the flour, cocoa powder, salt and sugar on low speed. Add the brown sugar, and mix again until any lumps from the brown sugar have been broken up. Add the eggs and the vanilla, and mix again. Add the melted chocolate and butter mixture and the heavy cream, and mix again until well combined.
The batter should be thick and relatively smooth at this point. Scrape the batter into the prepared pan and spread it even with a spatula.
Place the brownie batter in the oven and bake for about 20-22 minutes. Check to see if they are ready by inserting a toothpick into the center of the pan. If the brownies are done, the toothpick should come out mostly clean. The brownies may need to be left in longer depending on the oven. Once the brownies are done, take them out of the oven and set aside to cool.
For the Peanut Butter Layer:
Using an electric mixer, beat together the peanut butter, butter, and salt on medium speed. The mixture should be smooth and creamy before adding more ingredients.
Reduce the speed to low, and add in the powdered sugar and the half & half. Mix well. Add the vanilla extract and mix well. The mixture should be smooth and creamy. Note: If the mixture seems especially sticky, add more half & half as needed. This will make the mixture easier to spread over the brownies.
Using a spatula, spread the peanut butter mixture over the brownies. Make sure the brownies have completely cooled before spreading the peanut butter layer (anywhere from 30 minutes to an hour should do the trick).
For the Chocolate and Peanut Butter Layer:
Melt the chocolate and peanut butter together in the microwave. Melt at 50% power for 30 seconds, and the stir the mixture together. Repeat this process until the chocolate and peanut butter are completely melted and mixed together.
Spread this mixture over the peanut butter layer with a spatula. Be sure to evenly cover the brownies.
Refrigerate the brownies for at least 30 minutes to an hour, or until both the top two layers have completely set.
When ready, cut into pieces and enjoy!
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Your Recently Viewed Recipes
Images from other cooks
- Gluten Free Chex Scotcheroos
- Gluten Free Desserts: Best No Bake Recipes
- 17 Homemade Candy Recipes: The Best Gluten Free Recipes for Your Sweet Tooth
- Ginger and Pumpkin Tart with Maple-Pecan Crust
- Gluten-Free Lemon Iced Pound Cake
- Chocolate Bread Pudding
- Easy Baked Vegan Pumpkin Donuts
- Gluten Free Samoa Bars
- 4 Ingredient Almond Butter Oatmeal Cookies
- Cranberry Crumb Bars
Our Newest Recipes & Articles
- Easy Vegan Jalapeño Cornbread
- Lentil Loaf (Vegan, Gluten-free, Grain-free)
- Soft Baked Vegan Pumpkin Cookies
- Gluten-Free Apple Crisp (Vegan, Allergy-Free)
- Easy Baked Vegan Pumpkin Donuts
- Orange Amaretto Cranberry Sauce
- Shrimp Scampi
- Gluten-Free Pumpkin Bread (Vegan, Allergy-Free)
- Crock Pot Ham
- Vegan Spinach Artichoke Dip
- 13 Homemade Bread Recipes: Gluten Free Bread eCookbook
- 14 Gluten Free Casserole Recipes
- 15 Favorite Tailgating Foods
- 15 Gluten Free Breakfast Ideas
- 16 Best Gluten Free Cookie Recipes from Scratch
- 7 Gluten Free Kid Friendly Recipes Everyone Will Love
- 9 Gluten Free Cake Recipes for Any Occasion
- 9 Gluten Free Muffin Recipes
- 9 Gluten Free Pasta Recipes You'll Love
- Delicious Gluten Free Desserts: 7 Gluten Free Pie Recipes