Sunday, November 18, 2012

Buckeye Brownies!

This is my husband's all-time favorite treat. 

He recently traveled for business and was gone for 2 weeks.  While away, he called and asked me to MAIL him some!  I had to pass, as i was certain that these would arrive in a big gloppy mess after enduring the trip through the mail.  SO...I made him a pan, and here's how:

First:  Make a 9x13 pan of brownies!

Here's my favorite recipe, but you can actually even use a box mix if you so desire.  Your call.


2 cups white sugar
 1 1/2 cups all-purpose flour
 1/2 cup baking cocoa
 1 1/2 teaspoons salt
 1 teaspoon baking powder
 1 cup vegetable oil
 4 eggs
 2 tablespoons light corn syrup
 1 teaspoon vanilla extract
1 17 oz  jar Jif Extra Crunchy Peanut Butter
2 tbsp salted butter (not margarine)
6 oz semi sweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; Spread into prepared baking pan.

Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

Easy enough. 

When your brownies have cooled, about 20-30 minutes, remove the lid and foil from your peanut butter jar and place the whole thing in your microwave and warm for about 30 seconds.  Watch carefully. If this boils over, you'll have a real mess on your hands.  Spread on top of cooled brownies.

When THAT layer is cool, melt your chocolate chips with the 2 tbsp of butter and stir with your whisk until glossy.  Spread atop the cooled peanut butter layer.

Allow to settle for an hour, and cut.  

Makes 36 delicious brownies.