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Brownie Peanut Butter Bombs

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It’s time for Brownie Peanut Butter Bombs! Since it is Easter this weekend, I’m with my family again. You know what that means, right? Plenty of baking! I’m not going to do a lot of chatter before telling you how to make these gems because it’s just mean to delay.

Brownie Bombs

When I saw these Chocolate Chip Cookie Dough Brownie Bombs on Pinterest, I about lost my mind. I told myself I HAD to make these for Easter. Problem is that while grandma loves sweets and gobbles my treats down usually, she doesn’t like raw cookie dough or anything that tastes like it. Since we are visiting at her house and she is one of my biggest fans, I had to switch up the original recipe. So I took out the cookie dough and replaced it with the one thing that goes best with chocolate – peanut butter! I’m so glad I did because these are A-M-A-Z-I-N-G!

Moist brownie wrapped around a delicious peanut butter ball and then dipped into chocolate.

Brownie Peanut Butter Bombs

Ingredients:

1 cup creamy peanut butter
1/2 cup confectioners’ (powdered) sugar
pinch salt
1/4 tsp vanilla extract
1 pkg fudge brownie mix, baked and cooled
18-oz semisweet chocolate or chocolate almond bark (I used 1 1/2 pkg semi-sweet chocolate chips)

1 cup miniature chocolate chips (garnish)

Directions:

1. Make the brownies according to the box. Make sure to follow the direction to make fudgy brownies and NOT cake-like ones. Cook in a 13×9 pan. Cool.

2. Peanut Butter Filling: While brownies are cooling, make the peanut butter balls. In a small bowl, whisk together peanut butter, powdered (confectioners) sugar, salt and vanilla.

3. Chill the peanut butter mixture for 15-30 minutes in the freezer to make it easier to roll the balls.

4. Remove from freezer, scoop TBSP of mixture and roll into a ball. Repeat with all the peanut butter mixture.

5. Cut the brownies into small squares, about 1 ½” in size. Pick up a square and gently flatten it with your palm.

brownie bombs

6. Place a peanut butter ball in the middle of the flattened brownie and very gently, wrap the brownie around the peanut butter ball. Don’t worry if the brownie starts to break or crack or the peanut butter oozes out the sides. No big deal! Just roll it around in your hands until the brownie completely surrounds the peanut butter ball the best you can. Repeat with remaining brownie squares and return to the freezer for 30 minutes.

brownie bombs


7. Melt chocolate in microwave or with a double boiler. Using a fork, dip each brownie peanut butter ball into the chocolate, coat completely, and allow excess to drip off.

brownie batter

8.  Set on a wax paper covered plate or baking sheet and sprinkle the tops with mini chips.

Brownie Peanut Butter Bombs

9. Once all balls are dipped, put them in the refrigerator to set. Store in an airtight container in the fridge and enjoy.

Brownie Bombs on blue plate
Brownie Peanut Butter Bombs
Brownie Bombs
Brownie Bombs

Brownie Peanut Butter Bombs

Hollie Schultz
Brownie Peanut Butter Bombs are easy to make and peanut buttery delicious.
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 20 bombs
Calories 281 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup confectioners’ powdered sugar
  • pinch salt
  • 1/4 tsp vanilla extract
  • 1 cup miniature chocolate chips
  • 1 pkg fudge brownie mix baked and cooled
  • 18- oz semisweet chocolate or chocolate almond bark I used 1 1/2 pkg semi-sweet chocolate chips

Instructions
 

  • Make the brownies according to the box. Make sure to follow the direction to make fudgy brownies and NOT cake-like ones. Cook in a 13×9 pan. Cool.
  • Peanut Butter Filling: While brownies are cooling, make the peanut butter balls. In a small bowl, whisk together peanut butter, powdered (confectioners) sugar, salt and vanilla.
  • Chill the peanut butter mixture for 15-30 minutes in the freezer to make it easier to roll the balls.
  • Remove from freezer, scoop TBSP of mixture and roll into a ball. Repeat with all the peanut butter mixture.
  • Cut the brownies into small squares, about 1 – 1 ½” in size. Pick up a square and gently flatten it with your palm.
  • Place a peanut butter ball in the middle of the flattened brownie and very gently, wrap the brownie around the peanut butter ball. Don’t worry if the brownie starts to break or crack or the peanut butter oozes out the sides. No big deal! Just roll it around in your hands until the brownie completely surrounds the peanut butter ball the best you can. Repeat with remaining brownie squares and return to the freezer for 30 minutes.
  • Melt chocolate in microwave or with a double boiler. Using a fork, dip each brownie peanut butter ball into the chocolate, coat completely, and allow excess to drip off. Set on a wax paper covered plate or baking sheet and sprinkle the tops with mini chips. Store in an airtight container in the fridge and enjoy.
  • Make about 16-20 bombs depending on size.

Nutrition

Calories: 281kcalCarbohydrates: 25gProtein: 5gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 3mgSodium: 68mgPotassium: 229mgFiber: 3gSugar: 19gVitamin A: 33IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @BabyGizmo or tag #BabyGizmo!

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