Best Peanut Butter Stuffed Brownie Bites Recipes

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.

PEANUT BUTTER STUFFED BROWNIES

Steps:

• Place the peanut butter in a heat safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
• Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
• Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
• In a large microwave-safe bowl combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
• Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
• Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
• Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
• Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!

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.