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.
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.