Buckeye Brownies

Six Sisters does a buckeye brownie that looks good but I used the brownie base, ganache and method from the mint brownie recipe because those are perfection.  And, who wants to mess with perfection?  The middle layer and idea are from Six Sisters.  A nice change from mint brownies.

Buckeye Brownies

Such an exact recipe that every batch is perfect! A wonderful union of favorite flavors.

 Brownie:

Whisk together:

1 ½ cup butter, melted

¾ cup cocoa powder

Then add:

3 cups sugar

6 eggs

1 ½ t. vanilla

¾ t. salt

Stirring by hand, add:

2 ¼ cups flour

Mix well but do not overmix.  Pour into a 12 x 17-inch baking tray sprayed with cooking spray.  Bake at 350º for 25–28 minutes.  Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer, make the peanut butter layer.

Peanut Butter Layer:

1 cup creamy peanut butter

½ cup butter, softened

3 cups powdered sugar

3 T. milk

1 t. vanilla

Pinch salt

Mix thoroughly.  Evenly spread on the chilled brownies and put back in the freezer for 20 minutes.  Make chocolate ganache while brownies are chilling.

Chocolate Ganache

¾ cup butter

2 ¼ cups milk chocolate chips

Melt in a Pyrex measuring cup for 1 minute in the microwave.  Whisk together. If not melted, put back in for 15 seconds.  Drizzle over peanut butter layer and spread smooth with a spatula.  Put back in the freezer for 20 minutes.  Remove and cut along the edges to square up the brownies.  The edges are yummy and fun for kiddos to snitch.  Cut into 48 squares or 96 triangles.  Cut the brownies in 6 rows on the width and 8 rows on the length.  Be sure to cut them when you take them out of the freezer because they are the perfect consistency to cut nicely.  They freeze well after cutting.

These taste better chilled so if I am taking them to an outdoor party, I take them straight from the freezer.

Adapted from Six Sisters Stuff and Make It Do Mint Brownies