Peanut Butter Brownie Bites - Better Batter Gluten Free Flour

Peanut Butter Brownie Bites

Who can resist the flavor combination of peanut butter and chocolate? The only thing better is the wrap it in brownie first! This is a fabulous three-bit dessert made with pantry staples.

PB brownie bites

Ingredients

  • 1 box Better Batter Chocolate Fudge Brownie Mix (plus the 3 eggs, cooking oil, and water [or bean puree ] as described on the back of the box to make cake-like brownies)
  • 1/2 c Better Batter Corn-Free Powdered Sugar
  • 1 c creamy peanut butter (or you may use Soynut or Sunflower seed butter)
  • Pinch of salt
  • 1/2 tsp vanilla
  • 18 oz semisweet chocolate (or use Enjoy Life Chocolate Chips
  • sprinkles (optional)

Instructions

Prepare the brownies. Prepare the brownies as directed on the back of the Better Batter box. I line a 8×8 square baking pan with parchment paper and then pour the batter in. Bake and cool completely on a wire rack. Then use the parchment overhang to lift the brownies up and out of the pan. Place on a cutting board and slice into 1 1/2 inch square pieces. From the 8×8 pan I used, I was able to get almost 36 brownie squares. Using your fingers, gently flatten the brownie pieces. Set aside.

Make the peanut butter filling. In a medium bowl, combine the powdered sugar, peanut butter, vanilla, and salt. Use a handheld electric mixer to beat together about 2 minutes to remove any lumps. Chill in the refrigerator for about 30 minutes to harden up. This will make it easier to roll into balls later.

Scoop and roll. Using a table spoon (or I use a #100/mini ice cream scoop), scoop and roll into a ball. Place on a parchment lined baking sheet. Repeat with remaining filling and freeze until firm, about 30 minutes. Re-roll into balls once firm, then quickly cover with a piece of flattened brownie. Pinch and roll to encase the filling with brownie. Place on the parchment paper-lined cookie sheet and repeat with remaining filling balls.

Melt and dip. Melt the chocolate in a microwave safe bowl for 30 seconds at a time on 50% power. Stir well in between heating and stir until smooth. Quickly dip the brownie bites into the melted chocolate using a spoon or a fork, tapping against the side of the bowl to remove excess chocolate. Return brownie to the cookie sheet to firm up. Repeat with remaining brownie balls. Top with sprinkles, if desired. Return baking sheet to the refrigerator to have chocolate harden up. Keep refrigerated for best consistency. Serve. Makes 24+ brownie bites.

 

Adapted from You Food Tube

 

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