Buckeye Brownies (Peanut Butter Chocolate)

I researched this recipe after we moved out of Ohio, where buckeyes are a popular confection meant to resemble the nut from the state tree, the buckeye tree. It's like a reverse acorn. You make balls of peanut butter thickened with powdered sugar, chill, then cover them in melted chocolate. Obviously it's amazing. This is essentially a giant buckeye layered on top of brownies. It's the best.

For the brownie layer:

• 2 c sugar
• 1 3/4 c flour
• 1/2 c cocoa powder
• 1 tsp salt
• 5 eggs
• 1 c oil
• 1 tsp vanilla

For the peanut butter layer:

• 1 1/2 c peanut butter
• 3 c powdered sugar
• 3/4 c (a stick and a half) of butter, melted

For the chocolate ganache layer:

• 1 bag (about 12 oz) chocolate chips
• 6 Tbs whipping cream

Make the brownies:

In a large bowl, whisk together the sugar, flour, cocoa powder, and salt. Stir together the eggs, oil, and vanilla in a separate bowl (I use a large mixing bowl), then add it all to the dry mix and stir together until fully incorporated. Pour into a 13 x 9 inch pan and bake at 350 for 30 minutes.

While that's cooking, make the peanut butter layer:

In a stand mixer, whip together the ingredients until totally fluffy, using a spoon to wipe down the sides as necessary so nothing is left out.

Put it together:

As soon as you take the brownies out, spread the peanut butter layer on top of it. I use a cookie scoop to drop the peanut butter mix at intervals, then a spoon to make it flat and even.

Add the ganache:

Put the chocolate chips and cream in a microwave safe bowl and microwave on high about 45 seconds. Stir to melt all the chocolate and combine it with the cream, then pour it over peanut butter layer, using a spoon to spread it to the edges.

Let cool completely, then cut into squares.