Peanut Butter Brownie Balls
These peanut butter brownie balls have been so much fun to make with my kids over the years.
They taste so yummy and are great to serve for large crowds since they make so many. Your whole family will love these like we all do.
So, make some soon and watch them disappear as everyone will grab for them as soon as you put them out.
When you see the ingredients in these peanut butter brownie balls, you will probably be a bit surprised with the second ingredient.
Check it out and when you taste these gems you will know the reason for this special ingredient as it gives these balls a great texture and moistness.
Also, there are no eggs in the recipe and using a brownie mix makes for a quick and simple recipe when you don’t have time to make a brownie from scratch.
It’s a simple and very easy recipe to make for any occasion.
These are a great treat to give out for all holidays
I always put these on my list for the holidays. They make delicious edible gifts and will travel well.
Give these a try and have fun!
Peanut Butter Brownie Balls
Yields: about 60 balls
Nutrition: calories 68, fat 3 g, sat fat 1.2 g, carbs 10 g, fiber 0.5 g, sugars 7.4 g, protein 1.3 g
WW Smart Points: 3 – WW Points Plus: 2 – WW Personal Points: 3
All nutrition is approximate due to the size and amount made of balls and ingredients purchased
What you’ll need to make these peanut butter brownie balls…
Ingredients:
For Brownie batter:
- 1 box dark chocolate fudge brownie mix, I used Dunkin Hines
- 1 can pumpkin, just pumpkin, that’s all it should say on the ingredients, not pumpkin pie filling
- 4 tbsp Hershey chocolate syrup
- 1 1/2 tsp vanilla extract
- 2 tbsp half and half, cream, or milk of your choice, I used half and half
- 1/2 cup plus 2 tbsp smooth peanut butter
For chocolate drizzle:
- 1/2 cup milk chocolate chips
- 1 tsp coconut oil or any mild vegetable oil
- 1 tbsp creamy peanut butter
How are these peanut butter brownie balls made…
Directions:
- 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, add chips with oil. Heat for about 20 seconds. Take out and stir. Add the peanut butter and place back in the microwave for another 15 seconds. With a wire whisk, mix well. You may need to place back into the microwave another 15 second intervals until smooth and shiny. The more you whisk the shinier the chocolate will get.
- Drizzle over the brownie balls and let set up on the counter or in the fridge for 10 minutes.
Enjoy the peanut butter chocolate deliciousness!
Here are a few more brownie recipes to enjoy along with these brownie balls….
Gooey Hershey’s Chocolate Frosted Brownies
Fudgy Dark Chocolate Dutch Brownies
Simple Patriotic Star Brownies
Mint Chip Cheesecake Swirl Brownies
Candy Bar Pretzel Brownies
Peanut Butter Brownie Balls
Ingredients
- 1 box dark chocolate brownie mix
- 15 ounce can pumpkin, just pumpkin, that’s all it should say on the ingredients, not pumpkin pie filling
- 4 tbsp Hershey's chocolate syrup
- 1 1/2 tsp vanilla extract
- 1-2 tbsp half and half or milk of choice
- 1/2 cup plus 2 tbsp smooth peanut butter
chocolate drizzle
- 1/2 heaping cup milk chocolate chips
- 1 tsp coconut oil or mild vegetable oil
- 1 tsp smooth peanut butter
Instructions
-
1.Preheat oven to 350 degrees. Mist a 13 X 9 non-stick baking pan with cooking spray. Set aside until ready to fill.
2.In a large mixing bowl, pour in the brownie mix and lighten up a little with a wire whisk so there are no lumps.
3.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.
4.Add the milk if needed to make a smooth but thick brownie batter.
5.Make sure you scoop down to the bottom of the mixing bowl to get all the dry mix into the batter.
6.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.
7.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.
8.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.
9.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.
10.When these are done, place in freezer for about 10 minutes or in fridge for about an hour.
11.Right before you take them out prepare your chocolate drizzle, in a microwave safe bowl, add chips with oil and microwave for about 20 seconds. Take out and stir. Add the peanut butter. With a wire whisk, mix well. Place back into the microwave another 15-second intervals until smooth and shiny. Make sure you stir each time.
12.Drizzle over the brownie balls using the whisk or fork. Let set up on the counter or in the fridge for 10 minutes.
Peanut butter and chocolate….Yum!
Thanks for stopping by. I hope you enjoyed todays featured recipe for peanut butter brownie balls. They are SO delicious! Check back here again soon. There are many more recipes to see and new ones too. 
In the meantime, please share with family and friends. You can pin on Pinterest to save recipes for later on.
Enjoy all the recipes!!
Bye for now
