Buckeye Brownies

Reeses lovers rejoice because this brownie is the bomb.com. Seriously. Pair this peanut butter topping with either a homemade or box brownie and people will be blown away.

Okay I know I called these 'Buckeye Brownies' and then made a reference to Reeses, its only because lots of people have never even heard of buckeyes. So for those of you who have never had a buckeye before, it is literally a peanut butter truffle with a chocolate coating. Look it up, you're welcome.

Ingredients:

• 1 9x13 pan of brownies (homemade or from a mix), cooled

• 113g (½ cup / 1 stick / 8 tbsp) butter, softened

• 140g (½ cup) peanut butter (can be either creamy or chunky)

• 240g (2 cups) powdered sugar

• 2 tsp milk or heavy cream

• 1 tsp salt

• 170g (1 cup) dark chocolate chips (or baking chocolate, chopped finely)

• 1 ½ tbsp coconut oil

Directions:

1. In a medium bowl, mix together butter, peanut butter, powdered sugar, milk, and salt with a spatula.

2. Use a butter knife to gently spread the peanut butter mixture over your completely cooled brownies. Start with a very thin layer and then you can add more on top (just like putting a crumb coat on a cake).

3. Place the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30 second intervals until melted and smooth. Pour the chocolate layer on top of the peanut butter layer and spread it out with the back of a spoon or a butter knife.

4. Allow the chocolate to cool before serving (1-2 hours at room temperature or about 30 minutes in the fridge). Although no one will judge you if you eat them while the chocolate is still melty :)