Home > Desserts > Peanut Butter Brownie Bites Peanut Butter Brownie Bites July 1, 2020 | 14 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Miniature Peanut Butter Brownie Bites: creamy peanut butter filling in a chocolate fudge brownie covered in a soft, chocolate ganache. While this recipe uses a packaged brownie mix, I also share in the post how to make the brownie portion from scratch. If you’re ready for another similar (and popular!) mini brownie recipe to save for next time, try these mini brownie bites with Rolos®. Peanut Butter Brownie Bites If you like chocolate and peanut butter and love brownies, you will fall head over heels for Peanut Butter Brownie Bites! They start with a fudgy brownie base, then add a soft, rich, and buttery peanut butter filling, and a rich, milk chocolate ganache tops everything off. These treats are rich, but they’re small, so it doesn’t feel like an overly heavy treat. They’re the perfect dessert to serve to a crowd, to bring to an event, or to serve at a dessert/cookie exchange party. These Peanut Butter Brownie Bites transport well, store nicely, and best of all, they’re totally delicious! Let’s talk brownies Not interested in using a brownie mix? No problem! This homemade brownie bites recipe is the perfect replacement for the mix in this recipe. Follow that brownie bites recipe with this exception: instead of adding the chocolate bar into the center of the brownie bites, leave the chocolate out, and press the 1/2 teaspoon measuring spoon into the brownie to create a little well that we’ll fill with peanut butter. As far as brownie mixes go, use your favorite brand. I have a few preferred mixes (none of the below are sponsored): Betty Crocker’s Supreme Triple Chunk®(17.8 ounces) Ghirardelli Chocolate Triple Fudge Brownie Mix® (19 ounces) Pillsbury Chocolate Fudge Brownie Mix® (18.4 ounces) If using Ghirardelli’s brownie mix, the overall yield of brownies will be higher. I typically use Betty Crocker’s mix for this recipe. Peanut Butter Brownie Bite filling The center filling on these Peanut Butter Brownie Bites consists of four ingredients: Creamy peanut butter: Stay away from natural or no-stir peanut butters for this recipe. I recommend Skippy’s® creamy peanut butter for best flavor (it’s sweeter!) and consistency (not sponsored). Unsalted butter: The butter gives the filling a rich, smooth texture that complements the peanut butter flavor nicely, and ensures that peanut butter is not the only flavor. I recommend unsalted butter so we can perfectly control the salt in these treats. Powdered sugar: The powdered sugar provides sweetness and structure. If you’d like a thicker filling, add a bit more; for a softer and creamier filling, use less. Vanilla extract: It’s a nice flavor enhancer, but if you don’t have any vanilla on hand, these Peanut Butter Brownie Bites are fine without it! Optional: salt. If you’re using unsalted butter and the peanut butter you are using is not salted, you’ll want to add a small pinch of salt. This helps intensify flavors and balance the sweetness. QUICK TIPIf the peanut butter filling is too soft and not filling up the brownies nicely, simply put it in the fridge for 20-30 minutes. Once it’s firmed up a bit, it’s very easy to work with. Chocolate ganache The chocolate ganache only has three ingredients: milk chocolate (or use semi-sweet chocolate if you’re concerned about sweetness), heavy cream, and corn syrup. The corn syrup gives these peanut butter brownie bites a beautiful glossy finish but leave it out if you choose. In this recipe I recommend making half of the ganache, dipping half the brownie bites, and then making the rest of the ganache, and dipping the rest of the brownie bites. I’ve found that dipping the brownie bites works best in smaller batches, so the chocolate doesn’t harden before you’re finished dipping. I recommend high-quality chocolate chips for best flavor and melting. I personally love Ghirardelli® or Guittard® (not sponsored). Storing Peanut Butter Brownie Bites These bites are best enjoyed within a day or two of making. Refrigerate leftovers in an airtight container, and then allow time for the brownie bites to stand at room temperature (about 30 minutes or so) before eating, so the brownies aren’t too hard. QUICK TIPNumber 1 tip: Use a good nonstick miniature muffin tin. I can’t say enough good things about this muffin pan; these Peanut Butter Brownie Bites always come out beautifully! Even with a nonstick muffin tin, you’ll want to prepare the pan by generously greasing it with shortening. This is truly the best way to ensure the brownie bites come out nice and easily. More brownie recipes: Edible Brownie Batter with heat-treated flour Mint Brownies with a chocolate ganache topping Brownie Trifle with fresh berries Cosmic Brownies Little Debbie® copycat recipe Brownie Batter Ice Cream no ice cream maker needed! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Brownie Bites 5 from 4 votes - Review this recipe Miniature Peanut Butter Brownie Bites: creamy peanut butter filling in a chocolate fudge brownie bite topped with a soft chocolate ganache. SAVE TO RECIPE BOX Print Recipe Peanut Butter Brownie Bites 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Miniature Peanut Butter Brownie Bites: creamy peanut butter filling in a chocolate fudge brownie bite topped with a soft chocolate ganache. Course Dessert, Snack, Vegetarian Cuisine American, Vegetarian Keyword peanut butter brownie bites Prep Time 20 minutes Cook Time 18 minutes Total Time 38 minutes Servings 36 miniature brownie cups Calories 141kcal Cost $4.16 IngredientsSpecial equipmentA miniature muffin tinBrownie Base1 package (17.8 oz; 504g)s) Chocolate Fudge Brownie Mix + ingredients called for on the box (I like Betty Crocker's Supreme Triple Chunk mix)Peanut Butter Filling1/2 cup (114g) creamy peanut butter4 tablespoons (56.8g) unsalted butter1/2 cup (52g) powdered sugar1 teaspoon vanilla extractOptional: pinch of saltTopping4 tablespoons heavy whipping cream, separated2/3 cup (4 ounces; 116g) milk chocolate (or semi-sweet) chips, separated (See Note 1)2 teaspoons light corn syrup, separatedTo prepare the pan:Shortening and cocoa powder InstructionsPREP: Preheat the oven to 350 degrees F. Rub shortening into each cavity of a miniature muffin pan. Dust with cocoa powder, shaking off and discarding any extra. This step is very important so that the brownies come out nicely. I like to use a plastic sandwich bag to keep my hands clean (place the bag on your hand like a glove, dip in shortening, coat muffin tin cavities, repeat). Muffin liners don't work well with this recipe.BROWNIES: Prepare the brownie mix according to package directions. Fill each muffin cavity 2/3 full. Bake for 17-21 minutes, being careful to not over-bake. They should look set and not wet on top. BROWNIES, CONT.: Remove from the oven and immediately gently press the back of a 1/2 teaspoon measuring spoon into the center of each brownie. Allow to cool slightly (about 5 minutes) and then gently twist the brownie and pull out. Allow to completely cool on a wire rack.PEANUT BUTTER FILLING: While the brownies cool, beat the peanut butter and butter together until creamy. Add in the powdered sugar and vanilla extract (Add a pinch of salt if your peanut butter is unsalted). Set in the fridge to firm up while the brownies finish cooling.PEANUT BUTTER FILLING, CONT.: Fill the completely cooled brownie cups evenly with the peanut butter filling. Use a knife to smooth the top so it is even.CHOCOLATE GANACHE: I like to separate the ganache into two parts so the chocolate isn't hardening while dipping. Add 2 tablespoons heavy whipping cream, 1/3 cup milk chocolate chips, and 1 teaspoon light corn syrup to a microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds, until melted and smooth. Dip brownies into the ganache and shake off the extra. Once you've used all that chocolate ganache, repeat with the remaining 2 tablespoons heavy cream, 1/3 cup milk chocolate chips, and last teaspoon corn syrup. Dip until all brownie bites have been topped with chocolate ganache.STORAGE: Allow to stand at room temperature to completely set up. These bites are best enjoyed within 1 or 2 days of making. Refrigerate leftovers in an airtight container, and allow time for the brownie bites to stand at room temperature (about 30 minutes or so) before eating so the brownies aren't too hard. Recipe NotesNote 1: We love milk chocolate, but if you're concerned about sweetness, use semi-sweet chocolate chips instead. I recommend a good, high-quality chocolate chip for best flavor and best melt. Nutrition FactsServing: 1miniature brownie cup | Calories: 141kcal | Carbohydrates: 16.3g | Protein: 2g | Fat: 7.8g | Cholesterol: 10.2mg | Sodium: 63.7mg | Fiber: 0.3g | Sugar: 11.3g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.