Sometimes, a dessert comes along that doesn’t ask for permission or introduction. It just shows up, takes over the plate, and disappears while you’re still trying to act like you’ll only have one. That’s what these buckeye brownies do. They don’t care about trends. They’re not minimalist. They’re not delicate. They’re three bold layers of unapologetic flavor, stacked like they own the place.

You’ve got that rich chocolate base that clings to the fork. A peanut butter layer that feels like it’s trying to hug your teeth. And a glossy finish that snaps ever so slightly when you bite through it. There’s nothing subtle about this. But that’s the point.

Active Time: 20 minutes
Total Time: 45 minutes
Servings: 12 pieces

Ingredients

For the base:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• ⅓ cup unsweetened cocoa powder
• ½ cup flour (regular or gluten-free)
• A pinch of salt

Middle layer:

• ½ cup smooth peanut butter
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 2 tablespoons milk (your choice)

Top layer:

• ¾ cup chocolate chips
• 2 tablespoons peanut butter

Instructions

Preparation

Crank your oven to 175°C. Grab a square baking pan, line it with parchment paper, press it down in the corners, and don’t overthink it.

In a bowl, stir the melted butter and sugar together until it thickens slightly and feels grainy. Crack in the eggs. Add vanilla. Stir again. Then drop in the cocoa, flour, and salt. No need for a mixer. Just use a spoon or spatula. The batter will be dense. That’s what you want.

Spread it out in the pan. Smooth the top. No swirls. Bake for 20 minutes. Maybe a minute more. Let it cool fully. No shortcuts. Warm brownies will ruin the next part.

Cooking

In another bowl, beat the peanut butter with the softened butter. Add powdered sugar slowly. Stir in the milk. You’ll know it’s ready when it spreads like frosting but doesn’t run.

Layer that over the cooled brownie base. Be gentle. Use the back of a spoon or your fingers. Press, don’t drag.

Now melt the chocolate chips with peanut butter. Short microwave bursts. Stir between rounds. Once it’s smooth, pour it over the top layer. Tilt the pan so it spreads edge to edge.

Refrigerate for about 20 minutes. That top layer needs to set, not freeze.

Serving

Run a sharp knife under hot water, wipe it, then slice through. Repeat with each cut if you want those clean bakery-like lines. Each bite should show off three distinct layers: rich, soft, shiny.

Nutritional Value Per One Serving

Nutrition Facts:

• Calories: 265
• Total Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 115mg
• Carbohydrates: 26g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 5g

Tips and Variations

You don’t have to stick to the script. A few swaps and tweaks never hurt:

• Use a gluten-free flour blend if that’s your thing. The texture stays the same.
• Coconut sugar and natural peanut butter? It totally works.
• Add chopped salted peanuts on top before the chocolate sets – makes it crunch.

Want a thicker peanut butter layer? Chill it for ten minutes before adding the top glaze. Want it softer? Spread it while fresh.

Conclusion

This isn’t a background dessert. It’s not for display. It’s for cutting into thick squares, eating straight from the pan, or bringing to a party and watching people hover around the tray. It doesn’t wait for a special occasion.

And once you’ve made them once, that baking pan won’t stay empty for long.

Browse our gluten free recipes for simple, satisfying meals without the gluten.