Happy Peanut Day! To all peanut and peanut butter fans out there – this is your day! A day where you can enjoy your favorite treat without anybody being allowed to complain about it ;) That’s why I got these delicious Peanut Butter Brownie Bombs for you today. Sweet, salty, and extremely delicious! Perfect to eat and to throw at somebody ;P But please… do not aim for people with a peanut allergy – even though that would be funny (juuust kidding!) ;)
People with peanut allergies are probably not very happy today. Someone made a holiday for something that could potentially kill you. It’s like announcing “The International Day of Sugar” and inviting me to an event where everything is made out of sugar ;P Oh well… luckily we don’t have to participate in everything out there that exists and is being celebrated, so if you don’t like peanuts… just skip the event. Everybody else can grab one of these little balls and enjoy the generous amount of peanut butter added ;P
If you are visiting my blog on a more regular basis, you might have seen my Cookie Dough Brownie Balls already. Similar recipe – different filling. The cookie dough balls were well received, so I decided to make a new batch with a new filling. Since I had some jars of peanut butter waiting to be used in my kitchen, it was quite obvious to use that for the filling here…
If you are one of those “super-precise” persons you are probably about to say “these brownie bombs are no cookies” – and you would be right I guess ;) The brownie bombs with the cookie dough filling are somehow fitting for the Cookie Friday because of the filling… but these here?! Well… I would probably reply with “artistic freedom!” ;) The bombs/balls are small, sweet, delicious, and covered with chocolate. Something you can say about many cookies… so Happy Cookie Friday Brownie Bombs Day! ;P
Well… no matter what category you want to put them in – grab one and enjoy! That’s the most important thing here. Happy Cookie Friday! ;P
INGREDIENTS / ZUTATEN
For the brownie bombs:
14 oz. (400g) brownies (e.g. from this recipe)
up to 3.5 oz. (100g) cream cheese
1 cup (240g) peanut butter (creamy)
1/2 cup (65g) confectioners’ sugar
1/8 tsp. salt
1/4 tsp. vanilla extract
For the glaze:
10 oz. (300g) chocolate glaze, melted
1 tbsp. coconut oil
3.5 oz. (100g) grated chocolate
1-2 tbsp. peanut butter, melted (optional)
Für die Brownie Bombs:
400g Brownies (z.B. nach diesem Rezept)
bis zu 100g Frischkäse
240g Erdnussbutter (creamy)
65g Puderzucker
1/8 TL Salz
1/4 TL Vanille Extrakt
Für die Glasur:
300g Zartbitter Kuvertüre
1 EL Kokosöl
100g Raspel Schokolade
1-2 EL Erdnussbutter, geschmolzen (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the peanut butter, confectioners’ sugar, salt, and vanilla extract to a bowl and mix everything until well combined. Form into 18-20 little balls and place in the freezer for about 20 minutes to firm up.
3. Form 18-20 balls out of the brownie mixture. Take one of the balls and flatten it in the palm of your hand. Place one of the peanut butter balls on top and wrap the brownie mixture around that ball to create a bigger ball with the peanut butter ball enclosed. Place on a board or small baking sheet and repeat with the remaining brownie and peanut butter balls. Place the finished balls in the fridge for about 30-45 minutes.
4. Melt the chocolate glaze in a heatproof bowl in the microwave or over a pot with simmering water. Add the coconut oil and mix it in to thin out the chocolate – that makes it easier to work with. Add about half of the grated chocolate to the bowl and mix in – this will give the brownie bombs a rougher texture. Dip the balls into the chocolate to cover completely, remove excess chocolate, and place on a wire rack or a large piece of baking parchment. Gradually add more of the grated chocolate and continue coating the balls until all are covered. Melt the peanut butter and drizzle over the slightly dried brownie bombs (optional). Let dry/cool down completely and store in a cool place.
2. Die Erdnussbutter mit dem Puderzucker, Salz und Vanille Extrakt in eine Schüssel geben und verrühren. Aus der Masse etwa 18-20 Kugeln formen und dann für etwa 20 Minuten in den Gefrierschrank legen, damit sie fest werden.
3. Aus dem Brownie Mix ebenfalls etwa 18-20 Kugeln formen. Jeweils eine der Brownie Kugel in die Hand nehmen, in der Handfläche plattdrücken und dann eine Erdnussbutterkugel darauf setzen – mit dem Brownie Mix komplett umhüllen und dadurch eine neue Kugel/Ball formen. Die Bälle dann auf ein Brett oder kleines Backblech setzen und noch einmal für etwa 30-45 Minuten in den Kühlschrank stellen zum Durchkühlen.
4. Die Kuvertüre in einer hitzebeständigen Schüssel in der Mikrowelle oder über einem Topf mit köchelndem Wasser schmelzen. Kokosöl dazugeben und unterrühren – die Schokolade sollte dadurch einfacher zu verarbeiten sein. Etwa die Hälfte der Raspel Schokolade dazugeben und unterrühren – dadurch wird die Oberfläche der Kugeln etwas rauer. Die Bälle in die Schokolade tauchen, bis sie komplett bedeckt sind. Überschüssige Schokolade abstreifen und auf ein Gitter oder ein Stück Backpapier setzen. Während dem Überziehen der Bälle immer wieder etwas Raspel Schokolade in die geschmolzene Schokolade mischen und das Überziehen fortsetzen, bis alle Bälle ummantelt sind. Die Erdnussbutter schmelzen und die halbwegs angetrockneten Bälle damit verzieren (optional). Komplett trocknen/abkühlen lassen und dann an einem kühlen Ort lagern.
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Here is a version of the recipe you can print easily.
PrintPeanut Butter Brownie Bombs
- Prep Time: 00:45
- Total Time: 03:00
- Yield: 20
- Category: Snacks
- Cuisine: American
Description
Delicious sweet (not so) little treat: Peanut Butter Brownie Bombs!
Ingredients
Instructions
Notes
Enjoy baking!