Best Peanut Butter Brownie Bites Recipes

PEANUT BUTTER CUP BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 50 mini muffin cups with paper liners and spray each liner with baking spray.
• Combine brownie mix, vegetable oil, water, and eggs in a large bowl. Mix with a wooden spoon until well blended.
• Place a dollop of batter into each of the prepared muffin cups, filling each about 1/2 full.
• Bake in the preheated oven until tops are dry and edges have started to pull away from the sides of the muffin cups, 10 to 12 minutes. Remove from the oven and immediately push peanut butter cups into centers of brownie bites.
• Remove from muffin pans and let cool on wire racks before serving.

PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners., Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean (do not overbake)., Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans., For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.

BROWNIE BITES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
• Combine brownie mix, oil, water, and eggs in a bowl.
• Spoon batter into the prepared mini muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a bite comes out clean, 15 to 18 minutes. Let cool in pan for about 30 minutes. Run a knife around the edges of each to remove; transfer to a wire rack to cool completely, 10 to 20 minutes more.
• Meanwhile, combine powdered sugar, peanut butter, milk, butter, and vanilla extract in a bowl. Mix frosting using an electric mixer until smooth. Frost cooled brownie bites using a knife or piping bag.

PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray. Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth. Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan. Stir in the eggs, one at a time. Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute.
• Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 17 minutes.
• Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners' sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
• Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon. Pipe the filling into the indentations.
• Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water. Let sit 3 minutes, then stir until smooth. Stir in the remaining 2 tablespoons confectioners' sugar. Slowly stir in the remaining 2 tablespoons cream until pourable. Spoon over the brownies; top with the coarse sugar. Chill until set, 30 minutes.

EASY BROWNIE PEANUT BUTTER BITES

Steps:

• Set oven to 350 degrees F.
• Prepare 40-48 mini muffin cups with mini paper liners.
• In a bowl, combine the brownie mix, water, oil and the egg; beat with a wooden spoon.
• Fill the mini muffin tins half full with the chocolate mixture then press one peanut butter cup into the batter into each cup.
• Bake for 15-20 minutes,or until the brownies are set.
• Cool completely.

PEANUT BUTTER-CHEESECAKE BROWNIE BITES

Steps:

• Heat oven to 350°F.
• Prepare brownie batter as directed on package; stir in 1/4 cup nuts. Pour into 13x9-inch pan sprayed with cooking spray. Beat cream cheese, 1/4 cup peanut butter, sugar, milk and egg yolk in bowl with mixer until blended. Spoon mixture evenly over brownie batter.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool completely in pan.
• Blend frosting and remaining peanut butter in bowl. Spread over cooled brownies; sprinkle with remaining nuts.

MINI PEANUT BUTTER CUP BROWNIE BITES

Steps:

• 1. mix brownie mix according to package. spray mini muffin tin with vegetable spray. fill muffin cups about half full of brownie mix. bake according to package directions... or until puffy and slightly cracked on top.
• 2. while brownies are baking unwrap the mini peanut butter cups. when brownies are done baking place one mini peanut butter cup in each mini brownie and press down on it slightly. let cool in pan for at least 30 mins... but not too long or they will be hard to remove from the pan. use a small flat off set metal spatula to remove brownies from pan.

CHOCOLATE PEANUT BUTTER BROWNIE BITES!

Steps:

• Pre-heat overn to 350. To "soften" the peanut butter put it into the microwave for 30 seconds at a time until you're able to "pour" it. Mix all ingredients in one bowl until combined. It will take a lot of mixing for everything to "come together". I find using a stand(or hand) mixer works the best
• Using a small scoop, fill mini muffin pans with mixture.
• Bake 10-15 minutes. Makes 48 2 point "muffins".

CHOCOLATE PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat oven to 350 degrees. Spray or grease 12 muffin cups. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.

PEANUT BUTTER CUP BROWNIE BITES

Steps:

• 1. Preheat oven to 350 degrees. Spray 40 mini muffin cups
• 2. Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. This did not happen for me, so I used my index finger and poked a hole in the center. I went slightly deep so I could put more peanut butter in the middle. I took them out of the muffin tin and placed them on my work surface because I found this way easier to assemble them instead of still in the muffin tin, but its your preferance.
• 3. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie.(I did not measure this because I did slightly deeper hole, so you made need more peanut butter) Top with chocolate chips* and peanut butter chips*. Cool completely in pan. *I just used 3 each of both chips, they fit perfectly.
• 4. You should wait to eat these when the peanut butter is cooled and set. Warning, these are very addicting..please enjoy

CHOCOLATE PEANUT BUTTER BROWNIE BITES RECIPE - (4.2/5)

Steps:

• 1.In a microwaveable safe bowl, combine the sugar, butter, and water. 2.Microwave in 45 second increments until butter is melted. 3.Add in the 1 cup chocolate chips and stir until melted. *If not melting entirely, stick back into microwave for a few seconds. 4.Stir mixture until completely combined. 5.Add in the egg and vanilla extract. 6.Mix in the flour and baking soda. 7.Allow batter to cool off slightly, for about 5-10 minutes. 8.Fold in the milk chocolate chips. 9.Grease or line a muffin tray and fill each tin with batter, about 3/4 full. 10.Place muffin tray in a preheated oven, 350, and bake for 14-16 minutes. 11.Once brownie cups are baked, remove from oven and allow to cool off for about 5 minutes. 12.If brownie centers do not cave in when cooling, use a tablespoon and gently press into the middle of each cup creating a small divot. 13.Microwave the peanut butter until creamy and melted. 14.Pour about 1 tbsp peanut butter into each brownie cup center. Top with additional chocolate chips if desired.

PEANUT BUTTER-BROWNIE BITES

Steps:

• Heat oven to 350°F.
• Reserve 2 Tbsp. nuts for later use. Prepare brownie batter as directed on package; stir in remaining nuts. Spread in 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, 1/2 cup peanut butter, milk, and egg yolk in bowl with mixer until blended. Press out excess air and seal bag. Cut small piece (about 1/4 inch) from one of the bottom corners of bag. Use bag to pipe cream cheese mixture over brownie batter in pan.
• Bake 30 min. Cool completely.
• Mix frosting and remaining peanut butter in microwaveable bowl. Microwave on HIGH 30 sec.; stir. Spread over brownie. Sprinkle with reserved nuts.

PEANUT BUTTER-BROWNIE BITES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, stir brownie mix, water, oil and egg until well blended. Spread in pan.
• Bake 33 to 36 minutes or until toothpick inserted 1 inch from edge of pan comes out almost clean. Cool completely. Cut into 6 rows by 6 rows. Working from bottom of brownie, push 1 peanut butter cup candy into center of each brownie.
• Line cookie sheet with cooking parchment paper. In large bowl, stir cookie dough and flour until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into 36 pieces. Flatten each portion of dough and place 1 brownie square in center; press dough around brownie, completely covering and reshaping to form a ball. On cookie sheet, place balls 1 inch apart.
• Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack; cool completely.

PEANUT BUTTER STUFFED BROWNIE BITES

Steps:

• Set oven to 350 degrees.
• Line 6 dozen mini-muffin cups with papers.
• In the microwave, melt the chocolate chips; cool slightly until warm (but not hot).
• Meanwhile, in a bowl, combine peanut butter, cracker crumbs, sugar and vanilla.
• Mix in the melted and cooled chocolate; stir to combine.
• Chill the mixture in the fridge for 15 minutes.
• In another bowl, combine the dry cake mix, eggs, oil and water until combined.
• Fill the mini-muffin cups HALF full.
• Drop in half a teaspoon of the chilled peanut butter/ chocolate mixture, and press into the center of each mini muffin.
• Bake about 12 minutes.
• Remove to racks, and let cool completely.
• Refrigerate.
• Once cooled, sift confectioners sugar over tops.
• Let sit at room temperature for about 30 minutes before serving.

PEANUT BUTTER BROWNIE BITES

Steps:

• In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
• Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with nonstick cooking spray; set aside.
• Stir the 1 cup sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a spatula or wooden spoon just until combined. Stir in vanilla.
• In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan. Bake for 10 minutes.
• In a large bowl, combine peanut butter, the 1 cup sugar, and one egg. Stir in the 1/3 cup chopped Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Spread mixture evenly over slightly baked brownies using a tablespoon. Bake for 35 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.
• Spread Bittersweet Chocolate Glaze over the top of the cooled brownies. Let stand until set. Use the foil to lift the uncut brownies out of the pan. Cut into 36 pieces.
• Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• Bittersweet Chocolate Glaze: In a medium saucepan, bring whipping cream and vanilla just to a boil over medium high heat. Remove from heat. Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; do not stir. Let stand for 5 minutes; stir until smooth.