These peanut butter brownie balls are so much fun to make with my kids. They taste so yummy and are great to serve for large crowds since they make so many. Your whole family will love these. Make some soon and watch them disappear as everyone grabs for them. Enjoy!
These were such a hit with my husband and kids. It’s a fun and very easy recipe to make. I am going to put these on my list for the holidays. They are great to make as gifts and will travel well. Give these a try and have fun!
Peanut Butter Brownie Balls
Yields: about 60 balls
Nutrition: calories 59, fat 1.9 g, carbs 9.2 g, fiber 0.5 g, sugars 7.3 g, sodium 43.5 mg, protein 1.1 g
For Brownie batter:
- 1 box dark chocolate fudge brownie mix, I used Betty Crocker Dark Chocolate
- 1 can pumpkin, just pumpkin, that’s all it should say on the ingredients, not pumpkin pie filling
- 3 tbsp Hershey chocolate syrup
- 1 1/2 tsp vanilla extract
- 1-2 tbsp milk of your choice
- 1/2 cup plus 2 Tbsp Skippy all natural peanut butter
For chocolate drizzle:
- 1/2 heaping cup milk chocolate chips
- 1 1/2 tbsp half and half or milk
- 1 tsp peanut butter
- Preheat oven to 350 degrees. Mist a 13 X 9 non-stick baking pan with cooking spray. Set aside until ready to fill.
- In a large mixing bowl, pour in the brownie mix and lighten up a little with a wire whisk so there are no lumps.
- Scoop out the can of pumpkin into the bowl and mix with a rubber spatula until all is combined. Add the chocolate syrup and vanilla extract. Mix well.
- Add the milk if needed to make a smooth but thick brownie batter.
- Make sure you scoop down to the bottom of the mixing bowl to get all the dry mix into the batter.
- Pour the mixture into the prepared baking pan and bake for about 20-25 minutes. Turn the pan around after 12 minutes for even baking.
- Check after 20 minutes with a wooden skewer or toothpick and you should get moist crumbs. Do not over bake; in fact you can under bake this batch a little. Place on a cooling rack and cool for about 15 minutes and then cover with plastic wrap, but don’t touch the surface of the brownies. Leave like that until almost cooled completely.
- Take the whole batch of brownies and break up into a large mixing bowl. Make sure you have very clean hands. Now add the 1/2 cup of peanut butter and mix in well.
- When all is combined well, start rolling your balls. You should be able to make 60 balls. Place them on a cookie sheet lined with wax paper.
- When these are done, place in freezer for about 10 minutes or in fridge for about an hour.
- Right before you take them out prepare your chocolate drizzle, in a microwave safe bowl, warm the half and half until very warm almost hot. This will only be a few seconds in the microwave. Now pour the chips over the milk along with the peanut butter and place back in the microwave for another 20 seconds. With a wire whisk, mix well. You may need to place back into the microwave another 15-second intervals until smooth and shiny.
- Drizzle over the brownie balls and let set up on the counter or in the fridge for 10 minutes. Enjoy!