Chocolate Peanut Butter Brownie Bites
Chocolate Peanut Butter Brownie Bites
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/4 cup mini chocolate chips
For the Chocolate Coating and Garnish
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons mini chocolate chips, for garnish
Instructions
- 1
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
⏱️ 5 min
- 3
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
⏱️ 5 min
- 4
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 25 min•🌡️ 350
- 5
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cool, lift the brownies out of the pan using the parchment paper overhang. Transfer to a cutting board.
⏱️ 60 min
- 6
Using a 1 1/2 to 2-inch round cookie cutter, cut out approximately 12-15 brownie circles. Set aside the brownie scraps (they make a great chef's treat!).
⏱️ 10 min
- 7
In a medium bowl, beat together the creamy peanut butter and softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Add the milk and beat until the filling is light and fluffy. Stir in the 1/4 cup mini chocolate chips.
⏱️ 10 min
- 8
Spoon or pipe a generous amount of peanut butter filling onto each brownie circle, shaping it into a small dome. Place the assembled brownie bites on a parchment-lined baking sheet.
⏱️ 10 min
- 9
Place the baking sheet with the brownie bites into the freezer for at least 30 minutes to firm up the peanut butter layer. This will make them easier to coat.
⏱️ 30 min
- 10
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Be careful not to overheat.
⏱️ 5 min
- 11
Remove the chilled brownie bites from the freezer. One by one, dip each brownie bite into the melted chocolate, ensuring the peanut butter layer is fully coated. Allow excess chocolate to drip off. Place the coated bites back onto the parchment-lined baking sheet.
⏱️ 10 min
- 12
Immediately after dipping each bite, sprinkle a small cluster of the remaining mini chocolate chips on top of the still-wet chocolate coating for garnish.
⏱️ 5 min
- 13
Once all bites are coated and garnished, place the baking sheet back into the refrigerator for at least 30-60 minutes, or until the chocolate coating is completely set.
⏱️ 60 min
- 14
Serve chilled or at room temperature. Store any leftover brownie bites in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Peanut Butter Brownie Bites
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/4 cup mini chocolate chips
For the Chocolate Coating and Garnish
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons mini chocolate chips, for garnish
Instructions
- 1
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
⏱️ 5 min - 3
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
⏱️ 5 min - 4
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 25 min•🌡️ 350 - 5
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cool, lift the brownies out of the pan using the parchment paper overhang. Transfer to a cutting board.
⏱️ 60 min - 6
Using a 1 1/2 to 2-inch round cookie cutter, cut out approximately 12-15 brownie circles. Set aside the brownie scraps (they make a great chef's treat!).
⏱️ 10 min - 7
In a medium bowl, beat together the creamy peanut butter and softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Add the milk and beat until the filling is light and fluffy. Stir in the 1/4 cup mini chocolate chips.
⏱️ 10 min - 8
Spoon or pipe a generous amount of peanut butter filling onto each brownie circle, shaping it into a small dome. Place the assembled brownie bites on a parchment-lined baking sheet.
⏱️ 10 min - 9
Place the baking sheet with the brownie bites into the freezer for at least 30 minutes to firm up the peanut butter layer. This will make them easier to coat.
⏱️ 30 min - 10
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Be careful not to overheat.
⏱️ 5 min - 11
Remove the chilled brownie bites from the freezer. One by one, dip each brownie bite into the melted chocolate, ensuring the peanut butter layer is fully coated. Allow excess chocolate to drip off. Place the coated bites back onto the parchment-lined baking sheet.
⏱️ 10 min - 12
Immediately after dipping each bite, sprinkle a small cluster of the remaining mini chocolate chips on top of the still-wet chocolate coating for garnish.
⏱️ 5 min - 13
Once all bites are coated and garnished, place the baking sheet back into the refrigerator for at least 30-60 minutes, or until the chocolate coating is completely set.
⏱️ 60 min - 14
Serve chilled or at room temperature. Store any leftover brownie bites in an airtight container in the refrigerator.