Nourishing Tummies (Recipes)

Buckeye Brownies

Buckeye Brownies

Chocolate. Peanut butter. Chocolate peanut butter.

Enough said? Right!

Chocolate and peanut butter are a match made in Heaven. I imagine the conversation went something like this:

Angel 1: You got some peanut butter in my chocolate!

Angel 2: No way! You got some chocolate in my peanut butter!

Angel 1: *tastes* Hm.. You know what? That’s not half bad!

Angel 2: *tastes* Hey! You’re right. I wonder if the humans might like this…

Anyway. Maybe that’s not how it happened. Maybe we really do just have the good folks at Hershey’s and their brilliant marketing to thank for this popular combo, and you know what? I’m totally okay with it.

Tonight I’ve got an awesome recipe to share with you, thanks to some gluten-free friends and a small bag of Bob’s Red Mill’s 1 to 1 gluten free flour (no, they’re not sponsoring this post/paying me to endorse this product – I’m just a massive fangirl of BRM products in general).

I needed some dessert for two occasions last week and it needed to be gluten-free both times. Since I’ve never worked with 1:1 flour before, I didn’t want to experiment with something that required a bunch of leavening power, like cookies or cake.

I settled on brownies because, yum. And also, they only require a small amount of flour so if the 1:1 stuff didn’t quite live up to its description, my GF faux pas would be less noticeable.

Then I was like, but wait… Why stop at brownies alone? While they’re supremely delicious, they’re also kind of just flat little chocolate squares that are begging for something more.

Enter the peanut butter topping.

And hell, why stop at peanut butter?! Let’s add more chocolate!

(Hello, chocolate ganache.)

This recipe is simple and can be completed easily with a toddler standing at the counter and a baby strapped in a carrier on your chest. (Ask me how I know.)

And while I’m including info for making the gluten-free version, you can absolutely use regular flour instead, as the flour is the only GF specific ingredient used here.

Also, I don’t know if the GF readers of the internet have a great Buckeye recipe yet, so here you are, guys!

Lastly, I want to add that prior to doing some Pinterest searches for brownie recipes, I didn’t even know what a “buckeye” was. I’m still vaguely uncertain, but I saw the peanut butter + chocolate combo, and that’s all I really needed to know. Sure, you can school me on the proper method for making traditional buckeyes, but could you just put that energy to good use making and devouring a tray of these brownies instead? I think you’ll like me a lot better after that.

Brownie tower

Gluten-Free Buckeyes

Prep: 10 minutes
Cook: 35 minutes
Chill: 2 hours

Brownie

1/2 cup butter (1 stick)
1/4 cup cocoa
1 cup sugar
1/4 cup 1 to 1 gluten free flour (or traditional flour of your choice)
2 eggs (beaten)
1/2 cup chocolate chips
1 tsp. vanilla
1/2 tsp. salt

Peanut Butter Topping

3/4 cup butter
1 cup peanut butter
2 cups powdered sugar
1 tsp. vanilla

Chocolate Ganache

1/2 cup chocolate chips
1/4 cup heavy whipping cream

1. Preheat oven to 325 degrees F.
2. Melt butter and cocoa in a medium saucepan over medium-high heat.
3. Remove melted chocolate slurry from heat and add sugar, stirring until sugar is well incorporated.
4. Add beaten eggs, vanilla, and salt. Stir to combine.
5. Add remaining brownie ingredients (flour, chocolate chips) and stir to combine.
6. Fill lined baking dish (7×11 or 9×9) with brownie mixture and cook at 325 degrees F for 35 minutes, or until knife inserted comes out clean when tested.
7. While the brownies are baking, combine all of the peanut butter mixture ingredients in a mixer and beat until smooth.
8. After warm brownies emerge from oven, pat the peanut butter mixture into place, covering the entire exposed surface of the brownies.
9. Set brownies aside and make chocolate ganache by heating chocolate chips and heavy cream in a small saucepan over medium heat until chocolate chips melt.
10. Pour chocolate ganache over the peanut butter covered brownies and spread to an even layer on top.
11. Cool brownies for 2 hours in the refrigerator. (I know, torture.)
12. Remove brownies from refrigerator, cut into squares and serve. And/or hide in your closet with entire tray and eat with a fork. I’m not judging.

Peanut butter and cocoa powder Stack of buckeye brownies

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Gabrielle Rystedt
Gabrielle Rystedt
Gabrielle Rystedt is a writer by day and a writer by night (because writers never sleep), who spends time balancing client orders, a couple of books and her blog at Raising Rystedts. She’s a business school grad who’s dabbled in management, both at the project and company level. She loves coffee and crafting, and enjoys settling down with a good book. Though as mom to three kiddos in three years, she realistically spends most of her time reheating her coffee and typing away like a crazy person on a laptop keyboard while surrounded by (clean) cloth diapers and cheddar bunnies.

What are your thoughts?