Peanut Butter Brownie Bombs
Indulge in the delightful combination of rich chocolate brownie and creamy peanut butter with these easy-to-make Peanut Butter Brownie Bombs, perfect for any occasion.
Ingredients
Brownie Layer
- 1 full 9×13-inch batch Brownies, baked and fully cooled, crumbled to form the fudgy outer layer
Filling
- 1 cup Creamy Peanut Butter The rich center that pairs perfectly with chocolate
- 1/2 cup Powdered Sugar Thickens peanut butter so it rolls easily
Coating
- 2 cups Milk Chocolate Chips Melted for a smooth glossy coating
- 1 tablespoon Vegetable Oil or Coconut Oil Loosens chocolate for easier dipping
- Sea Salt or Sprinkles As needed, optional garnish for finish and texture
Instructions
Preparation
- Bake a 9×13-inch pan of brownies according to your recipe or box directions, then cool completely before using.
- In a bowl, mix peanut butter with powdered sugar until thick and scoopable. Roll into 20 small balls and freeze for 20 minutes.
- Line a baking sheet with parchment paper to hold formed bombs and dipped chocolates.
Assembly
- Crumble cooled brownies into a bowl and squeeze together until a sticky dough forms.
- Flatten a tablespoon of brownie dough in your palm, place a chilled peanut butter ball in the center, and wrap brownie around it. Roll smooth and set on the lined sheet.
Coating
- Melt chocolate chips with oil in short bursts in the microwave, stirring until silky.
- Dip each brownie ball with a fork, letting excess drip off.
- Place coated bombs on parchment, sprinkle with sea salt or sprinkles, and chill until the chocolate is set.
Serving
- Keep refrigerated until serving. Enjoy the fudgy exterior, creamy center, and crisp chocolate shell in every bite.
Notes
Store Peanut Butter Brownie Bombs in the refrigerator in an airtight container for up to a week. For longer storage, freeze uncoated brownie bombs and thaw before coating in chocolate.