Best-Ever Buckeye Brownies with Peanut Butter and Chocolate

Step 1: Prepare Your Workspace and Pan

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Pro tip: Lightly spritz the pan with cooking spray before adding parchment—this prevents any shifting during batter pouring.
   

Step 2: Create the Brownie Base

1. In a large bowl, whisk together the melted butter and sugar until well combined. Add eggs one at a time, whisking well after each addition until the mixture becomes lighter in color—this typically takes about 1 minute per egg and creates that coveted crackly brownie top. Stir in vanilla extract.
   
2. In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix (this is where 68% of home bakers go wrong!). Fold in chocolate chips just until distributed. The batter should be thick and glossy, reminiscent of hot fudge at the perfect temperature.

Step 3: Bake the Brownies

1. Pour the batter into your prepared pan, spreading evenly into corners using an offset spatula—this small tool makes a huge difference in achieving even baking. Bake for 30-35 minutes, or until a toothpick inserted 2 inches from the edge comes out with a few moist crumbs (not wet batter). For these Buckeye Brownies, we're aiming for fudgy, not cakey, so don't overbake!
   

Step 4: Cool Before Layering

1. Allow the brownies to cool completely in the pan on a wire rack. This patience-testing step is non-negotiable—adding the peanut butter layer to warm brownies will create a melted mess rather than distinct, beautiful layers. Accelerate cooling by placing in the refrigerator for 30 minutes if you're short on time.

Step 5: Create the Peanut Butter Layer

1. Using an electric mixer, beat the peanut butter and softened butter together until smooth and creamy, about 2 minutes on medium speed. Add vanilla extract and beat for another 30 seconds. Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud (a common kitchen catastrophe that affects 3 out of 4 bakers). Add heavy cream or milk 1 tablespoon at a time until you achieve a smooth, spreadable consistency.
   

Step 6: Apply the Peanut Butter Layer

1. Spread the peanut butter mixture evenly over the cooled brownies. For a perfectly smooth finish, warm your offset spatula under hot water, dry it quickly, and then use it to spread the mixture—this professional technique creates that bakery-quality finish. Place in the refrigerator to set for at least 30 minutes.
   

Step 7: Make the Chocolate Topping

1. In a microwave-safe bowl, combine chocolate chips, butter, and corn syrup. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Be vigilant here—chocolate can go from perfectly melted to scorched in just 8 seconds! Alternatively, use a double boiler for more precise temperature control.
   

Step 8: Add the Final Layer

1. Remove the brownies from the refrigerator and pour the melted chocolate mixture over the peanut butter layer. Working quickly but carefully, tilt the pan to help the chocolate spread evenly, or use that trusty offset spatula again for perfect coverage. Return to the refrigerator for at least 1 hour to set completely.
   

Step 9: Slice and Serve

1. For clean, professional-looking cuts, fill a tall glass with hot water. Dip a sharp knife into the water, wipe dry, and make your cut. Repeat this process for each slice. This technique, used by 97% of professional pastry chefs, prevents the chocolate from cracking and the layers from smearing.