Peanut Butter Brownie Bombs
These peanut butter brownie bombs are filled with a creamy peanut butter filling, wrapped in a layer of brownie, and coated in melted chocolate and royal icing.
This post contains affiliate links. Read the disclosure policy.
Table of Contents
- About Peanut Butter Brownie Bombs
- What is a brownie bomb?
- Can you use natural peanut butter?
- What other ingredients will you need?
- How long are brownie bombs good for?
- Can you freeze brownie bombs?
- Notes & tips for brownie bombs
- More delicious chocolate recipes
- Other peanut butter recipes
- hOW TO MAKE pEANUT bUTTER bROWNIE bOMBS
- Recipe Details
About Peanut Butter Brownie Bombs
Not quite a truffle and so much more than a cupcake, these peanut butter brownie bombs are the very best of the most classic desserts.
They’re like the perfect combination of a brownie, cookie, cake, and a truffle, all in a convenient, bite-sized form.
And let’s be honest here: the chocolate is great and all, but the peanut butter…  oh, the peanut butter. The peanut butter is really what makes these little morsels so good.
What is a brownie bomb?
To keep it short and sweet, a “brownie bomb” is a truffle-like dessert with a rich, sweet filling (in this case, peanut butter) that’s wrapped in baked brownies and coated in hard chocolate.
Can you use natural peanut butter?
In theory, yes, you can use natural peanut butter. The peanut butter is not baked and you have full control to sweeten it (or not) as much as you’d like.
That being said, I have not tried making these bombs with anything but creamy peanut butter from a big commercial brand. If you use natural peanut butter, be sure to taste test as you go to ensure the peanut butter is sweet enough and the consistency is correct (filling should be smooth yet firm enough to hold a loose shape and the royal icing should cling to the back of a spoon).
What other ingredients will you need?
To make things easy, this recipe includes using two boxes of fudge brownie mix (or whipping up a batch of your favorite homemade brownies) and two boxes of instant chocolate pudding.
Both the brownies and pudding will require additional ingredients to make, and because this can vary depending on the type or brand you buy, any extras you may need are not included in the recipe below. I know this is frustrating, but it’s done to lessen confusion and guesswork on what the many cooks out there might use.
So before you begin making this trifle, check the back of the box(es) you buy to ensure you have the additional ingredients on hand. This will typically include baking staples such as:
- Eggs
- Milk
- Oil
How long are brownie bombs good for?
Once prepared, brownie bombs can be stored in a sealed container in the refrigerator for up to three to four days.
Can you freeze brownie bombs?
Yes, you totally can!
Once prepared, brownie bombs can be stored in a sealed container for freezer bag for up to two months.
Notes & tips for brownie bombs
- If you’re having trouble flattening and working with the brownies, feel free to cut larger squares. Keep in mind that this does mean that there will be a thicker layer of brownie and you may have some peanut butter filling left over. If you’re worried, you could always make two batches of brownies to ensure you have enough to cover the peanut butter.
More delicious chocolate recipes
Other peanut butter recipes
hOW TO MAKE pEANUT bUTTER bROWNIE bOMBS
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – For this recipe, you will need to prepare a batch of brownies, whether it be whipping up a box mix or making homemade brownies. One prepared, set the whole baking pan of brownies aside to cool.
Step 2 – Using a stand mixer (or hand mixer + medium bowl), make the peanut butter filling by whipping together the peanut butter, powdered sugar, salt, and vanilla until smooth. Cover the bowl with plastic wrap and let the filling chill in the freezer.
Step 3 – Remove the peanut butter filling from the freezer and place a bowl of powdered sugar nearby. Use a cookie scoop to scoop up some of the filling, drop it in the powdered sugar, toss it to coat, then roll the peanut butter into a ball. Place the finished peanut butter ball on a baking sheet lined with parchment paper. Repeat this step until all the peanut butter has been used, then place the baking sheet in the freezer to chill some more.
Step 4 – When ready to assemble, bring over the brownies and peanut butter filling. Cut the brownies into 1-2 inch squares. Pick up one of the brownie squares, flatten it with your hands, then place a peanut butter ball in the center. Wrap the brownie around the peanut butter, using your hands to firmly press everything together. Place the prepared brownie bomb on another baking sheet lined in parchment paper. Repeat this step until all of the peanut butter filling has been wrapped in brownie, then place the bombs back in the freezer to chill again.
Step 5 – While everything chills and sets, prepare the coatings. Melt the chocolate chips per package instructions and make the royal icing by whipping together more powdered sugar, water, light corn syrup, and peanut butter until smooth.
Step 6 – Thoroughly coat the brownie bombs in melted chocolate and place them on a baking sheet to dry. To speed up the process, you can chill the bombs again to get the chocolate to harden. Once the chocolate has set, decorate the brownie bombs with peanut butter royal icing.
Step 7 – Serve and enjoy!
Peanut Butter Brownie Bombs
Ingredients
Peanut Butter Brownie Bombs
- 1 cup creamy peanut butter
Peanut Butter Royal Icing
- 1 tbsp water
Instructions
For the Peanut Butter Brownie Bombs
- Prepare the box of fudge brownies per package instructions. Once baked, set brownie pan aside to cool completely, about 1-2 hours.
- While brownies cool, prepare peanut butter filling. Using a stand mixer (or hand mixer + large bowl), mix together peanut butter, powdered sugar, vanilla, and salt until smooth.
- Cover bowl of peanut butter filling and place in the freezer for 30 minutes.
- Place about 1/4 cup powdered sugar in a bowl and set nearby. Line a baking sheet with parchment paper. Remove bowl of peanut butter mixture from freezer. Using a cookie scoop, scoop out 1 tablespoon of peanut butter mixture, drop it in the powdered sugar, and toss to coat. Roll the peanut butter into a ball and place on the prepared baking sheet. Repeat this step until all the peanut butter has been used.
- Place tray with peanut butter balls in the freezer and chill for another 15 minutes.
- When ready to assemble brownie bombs, bemove tray from freezer and place nearby the baked brownies. Using a pizza cutter or knife, cut brownies into roughly 1 inch squares. Pick up a brownie square and use your hands to press the brownie flat, making it as thin as you can without it falling apart. Place a peanut butter ball in the center of the flattened brownie and gently wrap the brownie around the peanut butter ball. Use your palms to gently roll it into a ball; it 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 baking sheet with assembled brownie bombs back in the freezer and let chill for another 30 minutes.
- Remove tray from freezer and place nearby. Prepare another baking sheet 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.
- Let the chocolate coating on the brownie bombs harden by letting them rest on the countertop or in the refrigerator before decorating with icing.
For the Peanut Butter Royal Icing
- Using a stand mixer (or hand mixer plus small bowl), mix together the powdered sugar, water, peanut butter, light corn syrup, and vanilla. 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 pastry bag with a small tip (or use a Ziploc bag with a small hole cut in a corner). Drizzle peanut butter royal icing over peanut butter brownie bombs as desired.
- Allow royal icing to harden before storing or eating.
Putting it all Together
- Once the chocolate coating on the peanut butter brownie bombs is firm, drizzle with peanut butter royal icing as desired.
- Serve immediately. Brownie bombs should be kept in the refrigerator until ready to eat.
Nutrition
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
