To get the most common complaint right out of the way…yes I used a boxed brownie mix for this batch. Sometimes I just don’t want to spend upwards of half an hour making brownies.
However, there is no reason that you couldn’t use a scratch baked brownie base for this recipe, just make your normal recipe and skip to the filling stage. It should work out fine.
Also, while a buckeye by definition is peanut butter, I think that there’s no reason why you couldn’t swap out the peanut butter chips for chocolate and the peanut butter in the filling for sun butter and end up with something similar that’s nut free.
See? Everyone loves an easily adjustable recipe.
Buckeyes are one of my favorite holiday candies, which is sort of odd since I’m not actually a huge peanut butter fan. But they’re one of those things that I could easily eat my weight in. And that would be -a lot- of buckeyes. I think they probably go by other names but I’ve always heard them called buckeyes. They’re balls of peanut butter mixed with sugar and covered in chocolate. Sort of an upper class peanut butter cup.
Buckeye Eye Brownies
1 box of brownie mix that makes a 13×9 tray (swap out oil and liquid for equal amounts of yogurt and cold coffee, keep eggs the same) (or your favorite homemade batter, prepped)
Peanut butter or chocolate chips, or both
1/2 cup peanut butter
1/3 cup powdered sugar
1 tablespoon vanilla
Preheat oven to required temp, it’s normally in the 350 range.
Mix filling. It will be stiff. Set aside or set in fridge.
Make brownie batter.
Fold filling into batter, but don’t mix until smooth. It will be clumpy. You want it clumpy.
Line a 13×9 baking sheet with parchment paper.
Spread a thin layer of baking chips on the bottom of the pan, then pour batter over the chips.
Bake for required time on your box or your recipe.