Buckeye Brownies |Cooking With Amanda

I hear there's a certain treat out there called 'Buckeyes' and it's taking the interwebs by storm.

Unless you live in Ohio, where these treats originate, you probably have no idea what I'm talking about. And that's okay, because I'm here to educate you – and ruin your diet.

Buckeyes are peanut butter truffles rolled into cute, bite-sized balls that are then coated in creamy, rich chocolate. They're perfectly poppable, definitely addictive, and an Ohioan favorite. And even if you've never been to Ohio, it's totally okay – you can adopt this love, too.

Because really, there aren't a lot of "things" for other states, you know? I wouldn't say California had a state dessert. It's not like every Californian walks around proclaiming pie to be our state dessert of choice. Not everyone likes pie (and in my life, I've found to never trust people who don't like pie) but I can't think of what else it could be. Cupcakes? Fro-yo?

Now I'm kind of peeved that we don't have something. Like why can't we have macarons? Or brownies? WHAT GIVES, CALIFORNIA!?

New York has cannoli. Florida has Key lime pie. St. Louis has butter cookies. Tennessee has goo-goo clusters. Ohio clearly has their Buckeyes on lockdown. And yeah, I love each and every one of those like it's my j-o-b (oh wait, it actually is). But it's time California get their own treat, along with the other states. Let's do this! … after I post this recipe which clearly praises the Buckeye.

These Buckeye Brownies have the classic chocolate & peanut butter components of a Buckeye but are in a chewy, gooey brownie form. They're ultra rich and delicious and will make you an Ohio convert in no time.

So how about it? Does your state have a dessert it's known for? Please tell me I'm not the only one with a dessert-less state.

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Buckeye Brownies Recipe

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Ingredients

1 box fudge brownie mix, plus ingredients called for on back of box
1 stick unsalted butter, softened (1/2 cup)
1 cup creamy peanut butter, divided
1 teaspoon pure vanilla extract
2 teaspoons milk, or heavy cream
2 1/2 cups powdered sugar, (estimated, may need more or less)
11 ounces semisweet chocolate chips, (1 package)

Directions

To Make the Brownies:

Preheat your oven to 350°F and liberally grease a 13"x9" baking pan with cooking spray.
Prepare the brownie mix according to package directions and pour the mixture into the prepared pan.
Bake for approximately 20-22 minutes or until a toothpick inserted near the center comes out mostly clean and with light crumbs. Cool the brownies completely in the pan.

For the Buckeye Filling:

In the bowl of a stand mixer, cream together the butter, 1/2 cup of the peanut butter, and the vanilla together until blended, about 2 minutes.
Gradually add the powdered sugar, about one cup at a time, until filling comes together in a ball.
Add in the milk/cream if needed to thin the filling out into a smooth, spread-able consistency.

To Assemble the Buckeye Brownies:

Spread the filling over top of the cooled brownies in an even layer. Refrigerate for 15 minutes. While the mixture chills, prepare your final ganache topping.
In a medium-sized microwaveable bowl, melt together the chocolate chips and remaining 1/2 cup of the creamy peanut butter for 30 seconds on HIGH power. Stir, then microwave for another 30 seconds. Stir again to melt the remaining chips and combine the mixture into a cohesive ganache.
Spread the ganache over top of the bars in an even layer.
Refrigerate the bars for 15-20 minutes or until ganache is set.
Cut into squares and serve immediately. Store leftovers airtight in the fridge.