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Chocolate Peanut Butter Buckeye Brownies

Thick, fudgy, peanut buttery brownies from scratch... you'll never go back to boxed brownie mix again. These are that good! Recipe here:



Should I hit “publish”? Millions of complete strangers are going to read what I’ve just written… is it really a good idea to get so personal? Someone could twist the meaning of my words, or I could unintentionally offend someone. What if I’ve worded something poorly and it comes across in a way I didn’t intend? There’s still time to back out!

This was me on Monday, before sending the Chocolate Covered Katie Anorexic? post out into the world.

Close eyes. Hit publish. Can’t back out now.

Thick, rich, fudgy peanut butter fudge brownies:

Whenever I publish a post, I try not to think about anyone reading; I try to pretend it’s back in the old days, like when I wrote my very first blog post and had exactly zero readers aside from myself. And maybe my dog.

Anyway, the worry was unfounded in this case. I’ve never been so moved by a response to a blog post as I was on Monday.

Turning on the computer and seeing the kindness from readers around the world who took time out of their day to message someone they’d never met was so heartwarming.

Hopefully this post does not sound too sappy… I can’t seem to find the right words for just how grateful I am for the support, compassion, and love.

You all mean the world to me. I hope you know that.

Frosted Peanut Butter Brownies

Peanut Butter Brownies

Now I’ll stop talking for a while, and—true Italian that I am—will instead express my gratitude through food.

These Chocolate Peanut Butter Buckeye Brownies include many of the foods I love most in the world: peanut butter, chocolate, brownies, and… is there even anything else?

Those are the only foods that matter, in my extraordinarily-humble (and not-at-all-biased) opinion.

Thank you again for your kindness towards me… And enjoy the buckeye brownies!!

I only wish I could make and send them to you for real!

Peanut Butter Buckeye Brownies

If you could choose just ONE favorite food to eat for the rest of your life, what would you choose?

Such a tough question! I’m not sure what my absolute favorite food would be! Oh wait… Yes I am. Winking smile

Vegan Brownies

Oh wait… Yes I am. Winking smile

Gooey peanut butter brownies, with a hard chocolate shell - these buckeye brownies from @choccoveredkt are completely irresistible!



Peanut Butter Buckeye Brownies

Brownie Layer:

  • 1 cup plus 2 tbsp milk of choice (270g)
  • 2 tbsp flaxmeal (11g)
  • 1/2 cup plus 3 tbsp vegetable or coconut oil (110g)
  • 1 tbsp pure vanilla extract (15g)
  • 1 cup spelt, all-purpose, or Bob’s gf flour (120g)
  • 1 cup unsweetened cocoa or cacao powder (80g)
  • 1/2 cup brown sugar or date sugar (115g)
  • 1/4 tsp plus 1/8 tsp salt
  • 1/2 tsp baking powder
  • only if using Bob’s flour, add 1/4 tsp xanthan gum
  • 1/3 cup stevia baking blend or regular sugar
  • 2/3 cup mini chocolate chips, optional

Buckeye Brownies: Preheat your oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients with the flax. (Note: If baking with coconut oil, melt first and have all other liquid ingredients be at room temperature to prevent hardening.) In a separate bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes. Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. DO NOT frost and eat until the next day, as the taste and texture will change while they set. (If you’d prefer a flourless option, you can use 1.5x my Black Bean Brownies as the base instead.)

Peanut Butter Layer:

  • 1 cup peanut butter, or allergy-friendly alternative (230g)
  • 1/2 cup milk of choice (120g), or more if needed
  • pinch stevia, or 2 tbsp pure maple syrup
  • 1/8 tsp salt

Do this after the brownies have set: Bring the peanut butter to room temperature if it’s been chilled, then stir all ingredients together until smooth. It will look thin at first, but keep stirring until it gets thick! Spread evenly over the brownies, then refrigerate at least 2 hours. Then make the chocolate, leaving the brownies in the fridge until the chocolate is already made:

Chocolate Layer:

  • 1/4 cup cocoa or cacao powder (20g)
  • 1 tbsp pure maple syrup (15g)
  • 1/4 cup melted virgin coconut oil (38g) (Coconut-Free Option: You can just use melted chocolate chips for the top)

Stir together all ingredients until a thin sauce forms. If sauce is too thick, gently heat until thin. Spread evenly over the brownies, then immediately put back in the fridge to harden the coating. Once hard, you can cut the brownies. My trick is to cut brownies with a plastic knife, wiping the knife after every cut. Store leftovers in the fridge, or they are actually really good frozen as well!

View Nutrition Facts



Link Of The Day:

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Published on July 17, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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Reader Interactions


Leave a comment or reviewLeave a rating
  1. Katie says

    You are a wonderful person, Katie. Keep doing what you’re doing and thank you for empowering us through your beautiful self.

  2. michelle says

    What does flaxmeal means? I am from Argentina and there are a lot of terms, or may even be products that do not exist here, that i dont understan, thanks!

  3. chris says

    I made these (vegan, with almond milk) and they were GREAT. I purposefully baked them for a shorter time so they would be more fudgy and underdone and they are ridiculously good- thanks for a great recipe.

  4. DJ HIXSON says

    when u say 3 tablespoons vegetable or coconut oil, are you saying you can use canola oil or is it supposed to be a solid?

  5. Sherri says

    This is my third black bean brownie recipe. Definite favorite. Even the unnamed batter really tasty.



  6. Colleen says

    This is my first recipe of yours to try (but technically I made and ate a couple of your nut-free fudge babies while waiting for the brownies to set overnight) and I swear it is the best thing I have eaten ever! The texture of the brownie is so smooth and velvety like an expensive truffle.



  7. Riley says

    I admire you so much for posting that blog entry. Thank you for showing people that others opinions of you can’t determine who you are. You are an inspiration to me and I want to thank you for having such an awesome blog with awesome healthy food in it



  8. Andreia Saraiva says

    Hi! These look so yummy. I can’t have starch because of a auto-imune desiese. I tried buckwheat flour and didn’t cause inflamation. Inever tried the spelt flour, can I substitute with buckwheat flour? Do you think it will chage the texture and flavour of the brownies? Thank you.



  9. Lisa B says

    I love the “brownie layer” portion of the recipe. I make the brownie layer on it’s own and usually add walnuts. It’s cakier and less fudgie than the other brownies I’ve made from CCK. I’ve also subbed water for milk when I’ve run out and I’m still happy with the way it’s come out. I’ve also halved the recipe and cooked in an 8×8 pan. Love it!



  10. Kristy Lundahl says

    This was the first of your recipes I tried, Katie, and I was so surprised by it! It was actually healthy and (bonus!) it tasted amazing! I saw your book and I had to buy it! Thank you so much for working so hard to create amazing, delicious and EASY recipes for the chocolate lover in all of us! Kristy



  11. Lir says

    I didn’t read the last part of waiting until next day and I need it for today ! can I eat the brownies at the same day ?

  12. Laura Smith says

    Hello! I realize that I am commenting about three years later than the others, but I’m hoping you might see it! These look delicious and I would love to try baking them! However, the eating plan I am following doesn’t allow for any of the flours… could I make them with almond flour instead?Thank you for your help!

  13. Grace says

    Love these and make them often. First time I made these, I forgot to sweeten the chocolate coating on top, and I actually really liked it- the bitter contrast with the salty peanut butter and the sweet brownie layer made it a great cornucopia of flavor!

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