Peanut Butter Brownie Bombs
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.
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
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!
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