Prepare fudge brownie mix per package instructions, using a 9x13 baking dish. Once brownies have been baked, set aside and allow to cool completely (typically 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, salt, and vanilla extract. Cover bowl 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. 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.
Remove tray from freezer and place nearby. Using a pizza cutter, cut brownies into 1 to 1 1/2 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 try with brownie covered peanut butter balls 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, corn syrup, peanut butter, and vanilla extract. 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 icing to harden before storing or eating. Peanut brownie bombs should be stored in a sealed container in the refrigerator until ready to eat.
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