Buckeye Brownies

For the brownies:
Preheat oven to 350 F. Prepare a 13″ x 9″ baking dish by spraying it with non-stick spray (also lining it with parchment paper with a few inches hanging over the ends of the dish is super helpful).

In a medium sized bowl, combine flour and salt and set aside.

Melt butter and chocolate in a large saucepan on low-medium heat (stirring until smooth). Once chocolate is melted and smooth, remove from heat and allow it to cool for 8-10 minutes. Then whisk in sugar and vanilla. Next, add in one egg at a time, mixing after each addition. Fold in flour mixture until just combined. Pour batter into the prepared baking dish and smooth out the top.

Bake for about 25-30 minutes (when done, an inserted toothpick should come out mostly clean, with some moist crumbs attached).

For the peanut butter buttercream:
Once brownies are completely cooled (1-2 hours) make the buttercream. Beat butter and peanut butter in a large bowl with an electric mixer on medium speed for 2 minutes. Add powdered sugar, 1/2 cup at a time (carefully incorporating). Add vanilla, 1 tablespoon of milk and salt, then continue to beat on medium for another 1-2 minutes. (Add a little more powdered sugar if too thin, or add more milk if it’s too thick). Spread the buttercream evenly over the cooled brownies.

For the glaze:
Melt the chocolate chips and peanut butter together in a saucepan on medium-low heat. Stir continuously until smooth. Remove pan from heat. Allow mixture to cool for several minutes. Then pour the glaze over buttercream and smooth evenly over top. Chill brownies in the fridge for at least one hour before cutting.

Notes:
I removed the brownies from the pan (using the paper handles makes it easier) once they were cooled and then added the other layers.
Alternatively, you could leave them in the pan, and then assemble and serve them directly from there.
I recommend using a peanut butter like JIF or comparable. All-natural peanut butters (that require refrigeration) are softer and don’t hold up as well.
Topping adapted from Brown Eyed Baker.