I am a total sucker for brownies. Especially slightly underbaked brownies. I always take mine out of the oven a few minutes early and let them bake a little longer in the pan outside the oven because while I adore brownies, there is absolutely nothing more disappointing than a dried out one.
Sometimes this backfires. I earned the name “Goldilocks the Brownie Ruiner” while on a trip to Las Vegas with my girlfriends because I totally destroyed a batch of brownies by taking them out way too early. The entire middle was just raw batter. In my defense, I had had a lot of margaritas. But still. Only take them out 5 minutes earlier than you think you should, not ten. Lesson learned.
This recipe is fantastic because it uses underbaked brownies. (If only I’d had it in Vegas.) Undercooked brownies are flattened out a bit, filled with a ball of sweetened peanut butter that tastes just like a Reeses and then rolled into a truffle shaped ball and dipped in more chocolate. Nothing not to like here, folks.
If you are a fan of chocolate and peanut butter (and I have to assume you are, if you are still reading this) you are going to love these brownie bombs.
These could be customized for any holiday using various sprinkles, or if they are for every day eating, you could cover with chocolate sprinkles, mini chocolate chips, or crumbled butterfinger pieces. I used Halloween sprinkles, because ’tis the season! Refrigerate these for a few hours before serving and they are off the charts good.
Recipe from Baby Gizmo
1 cup creamy peanut butter
1/2 cup powdered sugar
1/8 tsp salt
1/4 tsp vanilla extract
1 pkg fudge brownie mix, baked and cooled (I like Betty Crocker’s Family sized fudge brownies)
18-oz semisweet chocolate or chocolate candy melts
Sprinkles for decorating the tops
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. While brownies are cooling, make the peanut butter balls. In a bowl, whisk together peanut butter, powdered sugar, salt and vanilla. Make sure you get all the lumps out.
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.
6. Place a peanut butter ball in the middle of the flattened brownie and 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 biggie! Remember, it’s going to be dipped in chocolate and it won’t matter. 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.
8. Set on a parchment paper covered plate or baking sheet and sprinkle the tops with sprinkles. Let chocolate harden, refrigerate for at least 3 hours, and enjoy!
18 thoughts on “Peanut Butter Brownie Bombs”
OMG that looks amazing!
These look SO delicious!!! 😊
Little bites of heaven! ❤️
I am loving it 😄
Any chance you’ve tried freezing these once complete? Got a bake sale coming up, wondering if I can make them, freeze them and thaw them the day of the bake sale.
Not sure but the chocolate coating might get a white film on it called bloom. It does not hurt anything but they might not look appetizing for a bake sale.
I have made these & frozen them. They were wonderful!
What s the yield per batch?
Hi Rhonda, It depends how big you make them. I get about 18.
Hi Shannon! Thanks for sharing this recipe, I had the ingredients on hand and gave it a try…hands down winner! Then..my grandson said, “why don’t we try putting a maraschino cherry in the middle!? Up to te store, bought the ingredients, tossed the cherries in the freezer and repeated the process. Grrrreat! The next batch will have just a quick soak of brandy in the cherries…nice holiday treat!
Yum! So glad you liked them, and what a great idea! 🙂
Can you use a cake pop or will it not hold it because of there peanut butter?
They are a little time consuming, but amazing!!!
Do you have to keep them refrigerated?
You don’t have to, but I would. They will definitely keep fresher longer and it will keep the chocolate from getting messy. Happy Thanksgiving!
What do you use to dip them with. Mine fell apart. I couldn’t get a T of filling I. A flattened brownie with squirting out. They taste amazing but not anything like yiur beautiful picture. L.p.
I use a fork to dip them in the chocolate. I set them on the flat part of the fork, dip, and then kind of shake them off. The key is to make sure you’ve pressed your balls together nice and firmly. You could also stick them in the fridge for a few and get them really cold first.
I also froze mine for more firmness