One of the first things I heard about when I moved here to Ohio was this:
I knew of the sports team, but what I didn’t discover until I was physically here in Ohio were the chocolatey peanut butter desserts sold here.
Here’s an instance of a Buckeye foodie discovery I had while out and about.
I go to one of the local supermarkets here (Dorothy Lane Market), and am browsing around one of the cases of desserts. I’m seeing all of these Killer Brownies it makes (that could be a whole other post by the way: these are these thick, moist brownies with gooey delicious layers in the middle), and then lo and behind I see a Buckeye.
Thinking about it now, here’s something coincidental about this.
The size of the buckeye I tried there, at least circumference wise, is the size of an O you form with your hand. O for Ohio! Eyyy! 🙂
If you haven’t tried a Buckeye before, it’s a peanut butter ball covered in chocolate just enough so the peanut butter is still sticking out.
It looks just like the nut that comes off of a Buckeye tree.
The other night I was thinking about something I could bake (and surprise!) for a dear coworker whose last day was Monday. She is moving away from Ohio, and so I went to Pinterest for some inspiration.
I love baking brownies. While browsing for brownie ideas, I by chance came across this recipe.: (thank you My Patchwork Quilt!)
19 1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 T. butter, softened and divided
8 oz. jar creamy peanut butter
6 oz. semi-sweet chocolate chips
Prepare and bake brownie mix in greased 9″ x 13″ baking pan according to pkg. directions. Let cool.
Mix powdered sugar, 1/2 c. butter, and peanut butter in a bowl.
Mix well (I used electric mixer) and spread over cooled brownies.
Chill for 1 hour.
Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally.
Spread over brownies.
Let cool; cut into squares.
Makes 2-3 dozen.
I modified the recipe just a tad: I used a brownie box mix that wasn’t 19 1/2 oz (honestly, I couldn’t find one that big!), so I used an 18 oz box.
Another thing I did that’s different from the recipe: the brownie box I got didn’t have the cooking time for the brownie pan that was required in the recipe (9 x 13), so I played with the timing with my trick below.
With any brownie or cake, what you want to do to tell it is done is to stick something in the middle of it (normally I’d go for toothpicks, but since I don’t have any right now, I used a fork). If it comes out clean, your baked good is done, if it comes out with dough stuck to it, you need to cook it some more. This is when you keep a close eye on the oven, these final minutes.
Another modification I did was I added more chocolate chips instead of just 6 ounces (because I ran out when it was just 6 ounces), and added some more butter in when I added the extra chocolate.
A good trick for melting ANY chocolate (and thank you Culinary Arts class in high school for this tip), is to melt it in a double boiler (pictures above), not just in the saucepan alone. That way, there is no chance of your chocolate burning. A double boiler is when you boil a pot of water (or in this case, I put it to medium heat), and put a bowl on top with the chocolate in it, and melt it / stir it up that way.
Another thing I did was I chilled the brownies overnight in the fridge after putting the melted chocolate on top.
Now I’ll admit, it was a little hard to cut them today, but I will tell you, these brownies are SUPER delicious, chocolatey, fudgy and moist. I especially loved the chocolate with the fluffy peanut butter frosting/filling concoction in the middle. My now former coworker enjoyed them too, which I am so glad about :). I made them especially to remind her of home before she leaves for another coast :).
I officially really really really love Buckeyes :).