Peanut Butter Brownie Bites

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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®.

Overhead image of the peanut butter brownie bites with a bite taken out of two of them

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!

Process shots: bowl with brownie mix and other ingredients; mix to combine; grease pan and dust with cocoa powder; add batter to the pan; bake; create an indent in each hot brownie.

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):

If using Ghirardelli’s brownie mix, the overall yield of brownies will be higher. I typically use Betty Crocker’s mix for this recipe.

Process shots: Cream the peanut butter and butter; add in powdered sugar and vanilla and mix well; fill brownie cups with the peanut butter mixture.

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 TIP

If 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).

Process shots: combine chocolate chips, heavy cream and corn syrup. Heat and stir frequently until melted and smooth; dip brownie bites in chocolate; shake off excess.

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 TIP

Number 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:

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Peanut Butter Brownie Bites

5 from 4 votes
Miniature Peanut Butter Brownie Bites: creamy peanut butter filling in a chocolate fudge brownie bite topped with a soft chocolate ganache.
Print Recipe

Peanut Butter Brownie Bites

5 from 4 votes
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

Ingredients

Special equipment

  • A miniature muffin tin

Brownie Base

  • 1 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 Filling

  • 1/2 cup (114g) creamy peanut butter
  • 4 tablespoons (56.8g) unsalted butter
  • 1/2 cup (52g) powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: pinch of salt

Topping

  • 4 tablespoons heavy whipping cream, separated
  • 2/3 cup (4 ounces; 116g) milk chocolate (or semi-sweet) chips, separated (See Note 1)
  • 2 teaspoons light corn syrup, separated

To prepare the pan:

  • Shortening and cocoa powder

Instructions

  • PREP: 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.

Video

Recipe Notes

Note 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 Facts

Serving: 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?

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14 Comments

  1. 5 stars
    I made these over the weekend and they turned out so good! I set the oven temperature to 325 and baked for around 17 minutes, though – no need for liners, shortening or cocoa powder. Simple cooking spray worked and they popped out like a charm!

    1. SO happy to hear cooking spray worked for you! Thanks so much for sharing and for the comment. I’m so glad you liked these 🙂

  2. 5 stars
    HOLY MOLY-the brownie bites look so dense and chewy, the pb filling looks downright luscious, and that ganache!! You’ve outdone yourself!

  3. 5 stars
    I made these for my son’s preschool holiday party. I took the advice to cook them at a lower temp and didn’t have any trouble getting the brownies out. I prepped the tin with butter and cocoa dusting. According to the teacher these were a huge hit and the kids were trying to “get at the leftovers”. My husband and I enjoyed them as well!

  4. Can you put someplace on your recipe page so I can email to myself? I don’t have a working printer, so I email recipes and save them in a folder. Really want to make this one.
    Thank you.

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