Calling All Chocolate and Peanut Butter Lovers: Buckeye Brownies Await!

Fudgy, cakey, or chewy, studded with nuts or swirled with marshmallow fluff—I really like nearly each variation of brownie possible. One in all my favourite riffs on a traditional brownie is that this buckeye brownie recipe. They’re impressed by Ohio’s favourite sweet, the buckeye: a traditional deal with made with a creamy peanut butter and confectioners’ sugar filling that’s rolled and portioned into bite-sized balls, then chilled and partially dipped in chocolate. The treats are referred to as buckeyes as a result of they resemble the nut of the Ohio buckeye tree—the state tree of Ohio. (And the tree nuts, which, by the way in which, are toxic, are so named as a result of they resemble a deer’s eye.) Buckeye candies are purposefully jaw-clenchingly candy, wealthy, and SO good that we really feel their taste mixture shouldn’t be restricted to only sweet. 

Right here we reimagined buckeye candies right into a dessert bar with a fudgy chocolate brownie base with a thick center layer of a creamy sweetened peanut butter and and a prime layer of darkish chocolate ganache. They’re particular sufficient for nearly any celebration and even your subsequent potluck. To create the perfect model attainable, our check kitchen colleague Jasmine Smith whipped up batch after batch of buckeye brownies. Jasmine’s recipe nails each layer: an intense chocolatey brownie base, a easy peanut butter filling, and a darkish chocolate ganache topping. Right here’s the right way to make them.

Suggestions for Making Buckeye Brownies

Use Dutch-processed cocoa powder within the brownies. For essentially the most chocolatey and wealthy brownies attainable, use a top quality Dutch-processed cocoa powder moderately than pure cocoa powder. In her Dutch-processed cocoa powder taste test, Stella Parks explains that cocoa powder is the dry matter left behind after the oily cocoa butter is extracted from cocoa beans which were fermented and roasted for max taste. This powder is of course acidic. Pure cocoa powder is offered as is, whereas Dutched cocoas embrace an extra step to neutralize that acidity (a course of developed by a Dutch chemist, therefore the identify). Most Dutch-processed cocoas include almost twice the fats of pure kinds, and sometimes come from higher high quality beans. The result’s a barely alkaline cocoa powder that is larger in fats, decrease in starch, and extra fragrant throughout, with a mahogany coloration and a taste profile that emphasizes cocoa’s darker, nuttier, earthier tones. 

The manufacturers Droste and Valrhona Dutch cocoa powders are two glorious decisions. If Dutch-processed cocoa powder is unavailable, most supermarkets will nonetheless carry a darkish unsweetened cocoa powder that may work nice—your brownie layer will likely be a bit much less wealthy, however nonetheless scrumptious.

Add espresso to the brownie combine. Jasmine present in her recipe testing that a bit of little bit of strongly brewed espresso (simply three tablespoons) whisked into the brownie batter goes a great distance. You received’t style espresso within the baked brownies, however the bitterness of espresso balances the sweetness of chocolate, maintaining the brownies from changing into cloying. On the similar time, espresso enhances the chocolate taste, making it extra complicated and intense. Leftover strongly brewed drip espresso works nicely, or 1 1/2 teaspoons immediate espresso powder with three tablespoons of water additionally works nicely right here.

Cream the butter and the peanut butter filling. Adequately creaming the butter with the peanut butter and confectioners’ sugar with an electrical mixer or stand mixer with a whisk attachment traps tiny air bubbles within the filling—one thing that may be very difficult to realize and require lots of arm power if completed by hand. With out correct whipping to aerate and lighten the filling, the butter and peanut butter would kind an ultra-dense paste. Butter is finest overwhelmed when it’s at soft but cool room temperature—ideally 65ºF or 18ºC. At this temperature, butter is pliable sufficient to beat with the sugar.

Persist with a bittersweet chocolate bar for the perfect taste. When getting ready the brownie and ganache, don’t be tempted to swap in milk chocolate or every other chocolate with lower than 70% cacao otherwise you threat making a dessert that is manner too candy and falls brief on chocolatey taste. The phrases bittersweet and darkish are sometimes used interchangeably on packaging, so be sure to double examine the chocolate is labeled someplace between 70 to 75% cacao. Additionally skip the chocolate chips, which often have elements to assist them maintain their form that additionally forestall them from melting nicely right into a ganache.

Refrigerate the brownies earlier than slicing. As soon as layered and assembled, the bars want at the least one hour within the fridge to realize a agency and sliceable texture. For those who attempt to take away the brownies from the pan with out refrigerating them, the mushy peanut butter filling will ooze out when attempting to slice. I prefer to assemble the brownies and refrigerate them a day earlier than serving them. Sure, it is arduous to attend to eat them, but it surely’s price it!