Best Brownie Peanut Butter Bombs Recipes

BROWNIE PEANUT BUTTER BOMBS RECIPE - (4.5/5)

Steps:

• 1. Make the brownies according to the box. Make sure to follow the direction to.make fudgy brownies & NOT cake -like ones. Cook in a 13"x9" pan. Cool. 2. Peanut Butter Filling: While brownies are cooling, make the peanut butter balls. In a small bowl, mix together peanut butter, confectioners sugar, salt & vanilla. 3. Chill the peanut butter mixture for 15-30 mins in the freezer to make it easier to roll into balls. 4. Remove from freezer, scoop TBSP of mixture & roll into a ball. Repeat with all the peanut butter mixture. 5. Cut the brownies into small squares, about 1 - 1 1/2 " size. Pick up a square & gently flatten it with your palm. 6. Place a peanut butter ball in the middle of the flattened brownie & 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 & return to the freezer for 30 mins. 7. Melt chocolate in microwave or double boiler. Using a fork, dip each brownie peanut butter ball into the chocolate, coat completely & allow excess to drip off. Set on a wax paper covered plate or baking sheet & sprinkle the tops with mini chips. Store in an airtight container in the fridge.

PEANUT BUTTER BROWNIE BOMBS

Steps:

• Prepare fudge brownie mix per package instructions, using a 9x13 pan. Once brownie has been baked, set aside and allow to cool completely (typically 1-2 hours).
• While brownies cool, prepare peanut butter filling. Using a stand mixer (or hand mixer + large bowl), mix together Skippy Natural Peanut Butter, powdered sugar, salt, and vanilla extract. Cover bowl and place in the freezer for 30 minutes.
• Place about 1/4 cup powdered sugar in a bowl and set nearby. Like a baking sheet with parchment paper. Remove bowl of peanut butter mixture from freezer. Scoop out 1 tablespoon of peanut butter mixture and drop it in the powdered sugar. Cover the peanut butter with sugar, then roll it into a ball in your hands. Place the peanut butter ball on the parchment paper. Repeat this step until all the peanut butter from the bowl has been used.
• Place tray with peanut butter balls in the freezer and chill for another 15 minutes.
• Remove tray from freezer and place nearby. Using a pizza cutter, cut brownies into 1 to 1 1/2 inch squares. Pick up a brownie square and use your fingers and palms to press the brownie into a flat pancake. Try to make the brownie as thin as you can without it falling apart. Place a peanut butter ball in the center of the brownie pancake and gently wrap the brownie around the peanut butter ball. Use your palms to gently roll it into a ball. The ball doesn't need to be perfect, and it's okay if some of the peanut butter shows through. Place the finished brownie ball back on the parchment paper. Continue this step until all the peanut butter balls are covered with brownie.
• Place try with brownie covered peanut butter balls back in the freezer and let chill for another 30 minutes.
• Remove tray from freezer and place nearby. Prepare another try and cover it with parchment paper.
• In a microwave safe bowl, melt the semi-sweet chocolate chips per package instructions, stirring generously between heating. Drop a brownie ball in the melted chocolate and toss to coat. Place the coated peanut butter brownie bomb on the new sheet of parchment paper. Continue this step until all the brownie balls are covered. Make sure the chocolate stays creamy - you may need to reheat the chocolate half way through.
• Using a stand mixer (or hand mixer plus small bowl), mix together the powdered sugar, water, corn syrup, peanut butter, and vanilla extract. Icing consistency should be firm but still able to drop from a spoon. If icing is too dry, add 1/2 tsp water until desired consistency is reached. If icing is too runny, add 1 tbsp powdered sugar until desired consistency is reached.
• Place icing in an icing bag with a small tip (or use a ziplock bag with a small hole cut in a corner). Drizzle peanut butter royal icing over peanut butter brownie bombs as desired.
• Store peanut brownie bombs in a sealed container in the refrigerator until ready to eat.

PEANUT BUTTER BROWNIE BOMBS

Steps:

• For the Peanut Butter Brownie Bombs: Prepare fudge brownie mix per package instructions, using a 9x13 pan. Once brownie has been baked, set aside and allow to cool completely (typically 1-2 hours). While brownies cool, prepare peanut butter filling. Using a stand mixer (or hand mixer + large bowl), mix together Skippy Natural Peanut Butter, powdered sugar, salt, and vanilla extract. Cover bowl and place in the freezer for 30 minutes. Place about 1/4 cup powdered sugar in a bowl and set nearby. Like a baking sheet with parchment paper. Remove bowl of peanut butter mixture from freezer. Scoop out 1 tablespoon of peanut butter mixture and drop it in the powdered sugar. Cover the peanut butter with sugar, then roll it into a ball in your hands. Place the peanut butter ball on the parchment paper. Repeat this step until all the peanut butter from the bowl has been used.
• Place tray with peanut butter balls in the freezer and chill for another 15 minutes. Remove tray from freezer and place nearby. Using a pizza cutter, cut brownies into 1 to 1 1/2 inch squares. Pick up a brownie square and use your fingers and palms to press the brownie into a flat pancake. Try to make the brownie as thin as you can without it falling apart. Place a peanut butter ball in the center of the brownie pancake and gently wrap the brownie around the peanut butter ball. Use your palms to gently roll it into a ball. The ball doesn't need to be perfect, and it's okay if some of the peanut butter shows through. Place the finished brownie ball back on the parchment paper. Continue this step until all the peanut butter balls are covered with brownie. Place try with brownie covered peanut butter balls back in the freezer and let chill for another 30 minutes. Remove tray from freezer and place nearby. Prepare another try and cover it with parchment paper. In a microwave safe bowl, melt the semi-sweet chocolate chips per package instructions, stirring generously between heating. Drop a brownie ball in the melted chocolate and toss to coat. Place the coated peanut butter brownie bomb on the new sheet of parchment paper. Continue this step until all the brownie balls are covered. Make sure the chocolate stays creamy - you may need to reheat the chocolate half way through.
• For the Peanut Butter Royal Icing: Using a stand mixer (or hand mixer plus small bowl), mix together the powdered sugar, water, corn syrup, peanut butter, and vanilla extract. Icing consistency should be firm but still able to drop from a spoon. If icing is too dry, add 1/2 tsp water until desired consistency is reached. If icing is too runny, add 1 tbsp powdered sugar until desired consistency is reached. Place icing in an icing bag with a small tip (or use a ziplock bag with a small hole cut in a corner). Drizzle peanut butter royal icing over peanut butter brownie bombs as desired. Store peanut brownie bombs in a sealed container in the refrigerator until ready to eat.