Buckeye Brownies
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For The Brownie Layer
- 3/4 Cups Butter cut into little squares for melting in the microwave
- 3/4 Cup Cocoa Powder I used dark but light or dark can be used
- 1 2/3 Cup Sugar
- 1 Tablespoons Water
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs beaten
- 1 ⅓ Cups Flour
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
For The Peanut Butter Layer
- 2 Cups Creamy Peanut Butter
- 2 1/4 Cups Powdered Sugar
- 2 Tablespoons Milk
- 1/2 Cup Butter cut into little squares for melting in the microwave
- 1 Teaspoon Vanilla Extract
For The Chocolate Layer
- 1 1/2 Cups of Semi-Sweet Chocolate Morsels
- 6 Tablespoons Butter cut into little squares for melting in the microwave
Instructions
For The Brownie Layer
- Line a 13X9 baking pan with parchment paper.
- Preheat your oven to 350 F.
- Mix together the flour, baking powder, and salt and set aside.
- Melt your butter in the microwave.
- Add into the butter, the cocoa, sugar, and eggs (mix well with a spatula, scraping down the sides of the bowl.
- In the same bowl as the butter mixture, add in the flour mixture, a little at a time, making sure you are mixing it together well.
- Spread into the pan.
- Bake for 20 minutes.
- Let it cool.
For The Peanut Butter Layer
- Melt the butter and peanut butter together in the microwave. (there is lots of oil so only melt for 15 seconds at a time until the butter is melted).
- Add in the milk and vanilla, then start adding the confectioner’s sugar until the mixture is spreadable. (You do not want it too paste-like).
- Spread the layer on the cooled brownies.
For The Chocolate Layer
- Melt the morsels and the butter in the microwave in 15-second increments stirring until it is melted. Do not burn the chocolate, if you do you have to throw it out and start again.
- Add the chocolate layer and let the brownies sit for about 30 minutes before cutting.
Video
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