Buckeye Brownies

Made by The Gourmandise School


  • 8"x8" Glass Pan
  • Parchment Paper 
  • Medium Sauce Pan
  • Whisk
  • Spatula
  • Medium Bowl

Cooking Time

45 Minutes
Makes 16 Servings



Chocolate Brownie:

  1. Line 8"x8" square baking pan with parchment paper.
  2. Place the butter and brown sugar in a medium saucepan and over medium low heat, whisk until the butter has melted and brown sugar has dissolved (this step is what gives the brownies that deep, butterscotch flavor). 
  3. Remove the pot from the heat and whisk in the dark chocolate until melted.
  4. Pour the chocolate mixture into a medium-sized bowl and whisk in the eggs until a smooth batter forms (watch it magically go from slimy to homogenous in 10-12 strokes of your whisk).
  5. Whisk in the flour and salt until just combined.

Peanut Butter Filling:

  1. Mix all ingredients in a medium size bowl. Set Aside. 

Chocolate Glaze:

  1. Melt the butter in a small saucepan. 
  2. Remove from heat and stir in the chocolate and peanuts.


  1. Pour half of the chocolate brownie batter into the lined pan and place in the freezer for about 30 minutes. 
  2. Spread the peanut butter filling over the batter and smooth to make it even. 
  3. Top with the remaining brownie batter and bake for 20 minutes, or until the center is just set.
  4. Let these cool until room temperature. 
  5. Spread the chocolate glaze over the cooled brownies.
  6. Sprinkle sea salt over the top.
  7. Chill to set before cutting.