Buckeye Brownies

Ingredients

Brownies:

• Brownie mix
• 1/2 c vegetable oil
• 2 eggs + 2 yolks
• 3 Tbs milk

Peanut butter layer:

• 2 1/4 c powdered sugar
• 1 1/3 c smooth peanut butter
• 1 c salted butter room temp
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt

Topping:

• 1 c semi sweet chocolate chips
• 3 Tbs very warm heavy cream
• 2 tsp corn syrup

Instructions

Brownies:

1. 1 – Preheat the oven to 350°. Line a 9×9" baking dish with parchment paper and lightly spray with baking spray. Set aside. In a large mixing bowl combine brownie mix, vegetable oil, eggs and milk. Whisk until no dry streaks remain, then transfer the batter into the prepared baking dish. Place into the preheated oven on the center rack and bake for 22-25 minutes. Once baked, remove from the oven and place onto a wire cooling rack. Cool completely.

Peanut butter layer:

2. 1 – In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, peanut butter, butter, vanilla and salt. Beat together on medium speed until very smooth and well combined.

Topping:

3. 1 – Place the chocolate chips into a bowl, then pour the hot heavy cream over top. Let sit for 1 minute. Whisk together until melted and smooth. If the mixture isn't completely melted, place into the microwave for a few seconds. Stir well. Add corn syrup and mix until smooth.

Assembly:

4. 1 – Once the brownies are completely cool, transfer the peanut butter layer on top. Evenly spread out. Pour the slightly cooled topping on top and smooth out. Wait until the topping has set before cutting and serving.

Storage:

5. Brownies may be stored in an airtight container or baggie for up to 4 days.