Preheat the oven to 350° F. Line a 9x9 pan with parchment paper and set aside.

In the bowl of a stand mixer or in a large bowl with an electric hand mixer cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.

Add the eggs and vanilla extract, mixing until well combined.

Add in the flour, cocoa powder, cornstarch and salt. Mix until the batter comes together.

Pour into the prepared pan and spread smooth.

Bake at 350° F for 22-27 minutes or until a toothpick comes out mostly clean from the center.

Allow the brownies to cool completely and then place in the freezer.

To make the peanut butter buckeye layer, cream together the butter and peanut butter. The mixture should be smooth.

Slowly add in the powdered sugar, one cup at a time mixing until well combined and thick.

Slowly, while mixing, add in your heavy cream. The amount of heavy cream you use will depend on the finished texture you are looking for.

Once the buckeye layer is the consistency you desire, add in the vanilla and the pinch of salt.

Spread or press the buckeye layer onto the chilled brownies. Return to the freezer.

To make the ganache layer, measure out the chocolate chips in a heat safe bowl.

Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.

Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to just sit for 5 minutes.

After the 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.

Return to the freezer and once the chocolate layer has set up, you can cut and serve the brownies.