Peanut Butter and Chocolate Buckeye Brownies Recipe

 Oh.  My.  Goodness.  These things are so amazing!  I found the recipe on Pinterest, but they were adapted versions of the original from Buns in My Oven

Warning:  They are rich!  But anyone who loves the peanut butter and chocolate combo (and who doesn't?) will flip for these brownies.

*note:  It helps to get a head start on this recipe.  Make the brownies the night before or in the morning on the day you'd like to have them

Here's what you need:

1 box mix brownies, prepared according to package directions (I used Ghirardelli and added extra chocolate chips)
1 cup creamy peanut butter
1/2 cup softened butter (I microwaved it for 15 seconds)
2 cups powdered sugar 
1-2 tablespoons milk, if needed (I didn't end up needing it)
1/2 cup heavy whipping cream
6 ounces semi-sweet chocolate chips

Here's what you do:

Prepare the brownies according to recipe or make brownies from a box mix.  I added extra chips to mine because, you know, they probably wouldn't have been rich enough without more chips.  Allow brownies to cool completely.

With a mixer beat together the peanut butter, butter, and 2 cups of powdered sugar until well combined and smooth. Add more powdered sugar if needed to get the consistency you prefer. The mixture should be thick, but add a tablespoon or two of milk if needed, so that you are able to spread the mixture easily on the brownies.

Heat the cream in a small sauce pan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate chips in a bowl. Whisk until the chocolate is melted.

Allow to cool for 10 minutes and then pour over the peanut butter and brownies. Smooth with a spatula and then place the brownies in the fridge to set for at least 1 hour.

You can really see the layers here.  It doesn't matter if they're a little messy looking, they'll look great when they're cut.

Let me know if you decide to try these... you won't regret it!

Blessings,

Jamie

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