GF Buckeye Brownies
I do think that peanut butter and chocolate is my hands-down choice for best flavor combinations and these brownies are sure to become a favorite in your house! Dessert guests will never guess these are gluten-free when they dig in to the sweet peanut butter and fudge brownie layers. These would make adorable mini desserts if you cut them to a small petit four size for a party for larger gathering.
GF Buckeye Brownies
Serving: Makes 28+ servings.
Ingredients
For the Brownie Layer:
- 1 box Better Batter Fudge Brownie Mix along with these ingredients as called for on the back of the box:
- 1/2 c cooking oil (I used vegetable oil)
- 1/4 c water
- 3 eggs
For the Peanut Butter Buttercream Layer:
- 1/2 c unsalted butter, softened
- 1 c creamy peanut butter
- pinch salt
- 2 1/2 c Powdered Sugar
- 1 tsp vanilla
- 1-2 Tbl milk
For the Chocolate Layer:
- 1 c chocolate chips (use semi-sweet or milk chocolate)
- 1/4 c creamy peanut butter
Other Tools:
- 13x9 pan
- cooking spray
- parchment paper
Instructions
Preheat and Prepare the Pan. Preheat the oven to either 325 degrees or 350 degrees, depending on the type of pan you are using, as described on the back of the brownie mix box.
Cut parchment to crisscross the pan and let overhang just a bit to use for handles to lift the dessert out before serving. Lightly spray the parchment with cooking spray.
Prepare Brownies.
Make the brownies according to the directions on the back of the box and spoon into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted in the middle of the brownies comes out clean. All to cool completely on a wire rack.
Make the Peanut Butter Buttercream
Combine the butter and peanut butter in a medium bow using a handheld mixer. Beat until well combined and smooth.
Add the pinch of salt, powdered sugar, and vanilla, and beat until thoroughly combined. Mixture will be thick. Add vanilla and 1 tablespoon of milk and mix well. Add more milk, if needed, to make the buttercream a more spreadable consistency.
Spoon peanut butter over the cooled brownie layer and spread evenly with an offset spatula or butter knife.
Melt the Chocolate.
Melt. In a heatproof glass bowl, melt the chocolate chips and peanut butter on high for about a minute. Stir well and heat for an additional 30-60 seconds, if needed, to melt completely.
Pour the chocolate mixture over the peanut butter layer and spoon with an offset spatula.
Refrigerate the brownies to firm up the chocolate layer before serving, at least 2 hours.
Set. Use parchment as handles to lift the entire dessert out of the pan and set on a cutting board.
Cut into small squares and serve.
Adapted from Dessert Now, Dinner Later
