Chocolate Peanut Butter Brownie Bites Recipes

CHOCOLATE PEANUT BUTTER BROWNIE BITES RECIPE - (4.2/5)

Steps:

• 1.In a microwaveable safe bowl, combine the sugar, butter, and water. 2.Microwave in 45 second increments until butter is melted. 3.Add in the 1 cup chocolate chips and stir until melted. *If not melting entirely, stick back into microwave for a few seconds. 4.Stir mixture until completely combined. 5.Add in the egg and vanilla extract. 6.Mix in the flour and baking soda. 7.Allow batter to cool off slightly, for about 5-10 minutes. 8.Fold in the milk chocolate chips. 9.Grease or line a muffin tray and fill each tin with batter, about 3/4 full. 10.Place muffin tray in a preheated oven, 350, and bake for 14-16 minutes. 11.Once brownie cups are baked, remove from oven and allow to cool off for about 5 minutes. 12.If brownie centers do not cave in when cooling, use a tablespoon and gently press into the middle of each cup creating a small divot. 13.Microwave the peanut butter until creamy and melted. 14.Pour about 1 tbsp peanut butter into each brownie cup center. Top with additional chocolate chips if desired.

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.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

CHOCOLATE PEANUT BUTTER COVERED BROWNIE BITES

Steps:

• Prepare brownie mix according to package directions.
• Bake until toothpick comes out nearly clean from center but still slightly undercooked.
• Remove from oven and let cool for 15 minutes.
• When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet.
• Continue rolling until brownies are gone.
• Freeze brownies until very firm, a couple hours or overnight.
• No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.
• Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth.
• Roll each frozen brownie ball into chocolate and place onto wax paper to dry.
• Enjoy room temperature or chilled.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.