Buckeye Brownie Bites Recipe

I just landed on a Buckeye Brownie Bites Recipe that stuffs peanut butter buckeyes into brownie bites for unstoppable, dangerously addictive chocolate-peanut pockets and I refuse to keep it to myself.

I am obsessed with Buckeye Brownie Bites because they mash my two favorite sins into one: molten brownie and salty-sweet peanut butter buckeyes. I love the way warm brownie bites meet a creamy peanut butter center and get all glossy with melted semisweet chocolate chips.

But it’s the mess that sells it to me, the chocolate drips, the peanut butter smear on your finger, that first snap of fudgy brownie. This isn’t about nostalgia.

It’s about eating a Brownies With Peanut Butter Cups Inside vibe with a Buckeye Brownie Bites Recipe twist. Pure, filthy, delicious.

Worth chocolate smeared grin always.

Ingredients

• Box fudge brownie mix: Rich, fudgy base that makes everything feel indulgent and easy.
• Eggs and oil called for: Binds and gives that cakey yet gooey texture you want.
• Creamy peanut butter: Smooth, nutty center that’s nostalgic and totally comforting.

  Basically comfort food.

• Unsalted butter, softened: Adds creaminess and keeps the peanut filling silky, not chalky.
• Powdered sugar, sifted: Sweetens and firms the peanut filling into perfect little bites.
• Vanilla extract: Subtle warmth that makes the peanut filling taste homey and rounded.
• Pinch of salt: Cuts sweetness and makes the chocolate and peanut flavors pop.
• Semisweet chocolate chips: Melty coating that gives that classic buckeye contrast you crave.
• Vegetable oil or light corn syrup: Thins chocolate so it dips smooth and gleams nicely.
• Nonstick spray or mini liners: Keeps bites intact and pans clean, so you’ll actually enjoy baking.
• Flaky sea salt for sprinkling: Fancy little finish that hits salty-sweet perfection.

  Plus it looks cute.

Ingredient Quantities

• 1 box fudge brownie mix (about 15.9 oz), plus eggs and oil called for on the box (usually 2 large eggs, 1/2 cup vegetable oil, 1/4 cup water)
• 1 cup creamy peanut butter (not natural)
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• pinch of salt
• 8 oz semisweet chocolate chips or chopped semisweet chocolate
• 1 to 2 tablespoons vegetable oil or light corn syrup for thinning chocolate
• nonstick cooking spray or mini paper liners (optional, for pan)
• flaky sea salt for sprinkling, optional

How to Make this

1. Preheat oven to the temperature on the brownie mix box (usually 350F) and either spray a mini muffin pan with nonstick spray or line with mini paper liners.

2. Make the brownie batter according to box directions (eggs, oil, water) and fill each mini cup about 2 thirds full.

3. Bake mini brownies 10 to 14 minutes, or until a toothpick shows a few moist crumbs but not raw batter; don’t overbake. Let them cool in the pan 5 minutes, then transfer to a wire rack so they are warm but not piping hot.

4. While brownies bake, make the peanut butter centers: beat 1 cup creamy peanut butter, 1/2 cup softened unsalted butter, 2 cups sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt until smooth and scoopable. If it seems dry add a tiny splash of milk, if too soft add more powdered sugar.

5. Roll the peanut butter mixture into small 1 inch balls (about the size of a large marble) and place them on a parchment lined tray; chill in the fridge 15 to 30 minutes so they firm up.

6. When brownies are warm but not hot, press one chilled peanut butter ball gently into the center of each brownie bite so the edges come up around it. The peanut butter should press in without melting completely.

7. Chill the assembled brownie bites in the fridge for at least 20 minutes so they set and are easier to handle for dipping/drizzling.

8. Melt 8 oz semisweet chocolate chips or chopped chocolate in a microwave in 30 second bursts, stirring between, or use a double boiler. Stir in 1 to 2 tablespoons vegetable oil or light corn syrup to thin and add shine.

9. Drizzle or spoon the melted chocolate over each brownie bite, or dip the top only. Let excess drip back, then sprinkle flaky sea salt if using. Chill briefly to set the chocolate, then serve at room temperature.

Equipment Needed

1. Oven (preheated to box temp, usually 350F)
2. Mini muffin pan (or mini paper liners plus a regular pan)
3. Nonstick spray or mini paper liners
4. Large mixing bowl and a medium bowl for peanut butter filling
5. Electric hand mixer or sturdy whisk
6. Measuring cups and spoons
7. Rubber spatula and a small cookie scoop or spoon
8. Wire cooling rack
9. Parchment paper lined tray and a baking sheet for chilling/transport
10. Microwave safe bowl or double boiler and a small spoon for melting chocolate

FAQ

Buckeye Brownie Bites Recipe Substitutions and Variations

• Peanut butter: use almond butter or cashew butter for a milder, nuttier taste; if you’re nut-free try sunflower seed butter, it behaves basically the same but might be a touch more savory.
• Powdered sugar: if you don’t have any, blitz granulated sugar in a blender or food processor until super fine and then stir in 1 to 2 teaspoons cornstarch to mimic the texture for the filling.
• Unsalted butter: swap with equal parts margarine or chilled solid coconut oil; margarine keeps the same texture, coconut oil gives a slight coconut note and will be softer at room temp.
• Semisweet chocolate chips: use chopped dark chocolate (70%) for richer flavor or milk chocolate if you want sweeter, plus you can thin either with a teaspoon of coconut oil instead of vegetable oil for shine.

Pro Tips

1) Chill the peanut butter balls well, like really cold. If theyre still soft when you press them into warm brownies theyll melt and make a gooey mess. A quick 20 to 30 minutes in the freezer helps them keep their shape when you press them in.

2) Dont overbake the mini brownies. Pull them when a toothpick has a few moist crumbs, they continue to set while cooling. Overbaked bites get dry and wont hug the peanut butter center nice.

3) Add a teaspoon of vegetable oil or a little corn syrup to the melted chocolate to make it shiny and smoother to work with. If the chocolate starts to thicken as you go microwave it in very short bursts 10 to 15 seconds, stir and repeat so it doesnt seize.

4) Use flaky sea salt sparingly on top, it makes the flavor pop. But taste first, some brownie mixes are salty enough already. Also, if you plan to stack them, let the chocolate fully set or put a tiny dot of peanut butter on the bottom so they dont stick together when stored.