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.

Enjoy!

Recipe from Baby Gizmo

Ingredients:
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

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. 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!