Brownie Peanut Butter Bombs

Brownie Bombs
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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.

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 bombs

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

Brownie Peanut Butter Bombs

Brownie Bombs

Brownie Peanut Butter Bombs
 
Author:
Recipe type: Dessert
Ingredients
  • 1 cup creamy peanut butter
  • ½ cup confectioners’ (powdered) sugar
  • pinch salt
  • ¼ 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 1½ pkg semi-sweet chocolate chips)
Instructions
  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 13x9 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 – 1 ½” in size. Pick up a square and gently flatten it with your palm.
  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.
  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. 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.
  8. Make about 16-20 bombs depending on size.

 

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Baby Gizmo founder Hollie Schultz is the proud mom of three adorable kids. This certified CPS (Child Passenger Safety) Tech and baby gear expert is the host of the Baby Gizmo video reviews giving moms the inside look at baby products before they purchase them. Hollie is also the co-author of The Baby Gizmo Buying Guide. A former resident of Los Angeles, she and her family now live in North Carolina where she is having a blast designing and decorating her new home.

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Rosie @ Blueberry Kitchen
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Rosie @ Blueberry Kitchen

Oh yum, these look so good!

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