Healthy Living Bakeshop’s Buckeye Brownies

For the Brownies:

  • 1/3 cup cocoa
  • 1 1/2 tsp instant espresso (optional)
  • 1/2 cup plus 2 Tbsp boiling water
  • 2 oz unsweetened chocolate, finely chopped
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup plus 2 Tbsp vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp salt

For the Peanut Butter Filling:

  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter

Pinch salt

  • 2 1/4  cups powdered sugar
  • 2 Tbsp whole milk
  • 1 tsp vanilla extract
  • For the Chocolate-Peanut Butter Glaze:
  • 1 1/3 cup milk chocolate chips
  • 1/3 cup creamy peanut butter

For the Brownies:

Preheat oven to 325°F. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.  Scrape batter into well greased pan and bake, 30 to 35 minutes. Transfer pan to wire rack and cool completely

For the Peanut Butter Filling:

Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mix till combined. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. Using an spatula, spread the peanut butter mixture in an even layer over the top of the brownies.

For the Chocolate-Peanut Butter Glaze:

Melt together the chocolate chips and peanut butter in the microwave , stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.

Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days