Brownies are one of my favorite treats and around the holidays I like to mix it up a bit when I make them. I’ve tried a few different ways to make these until I think I created the perfect bombs. If you love brownies and peanut butter you are going to love these!!
1 cup creamy peanut butter
1/2 cup powdered sugar
1/8 tsp salt
1/4 tsp vanilla extract gluten free
1 pkg gluten free brownie mix, baked and cooled (my favorite is King Arthur)
18-oz semisweet chocolate or chocolate candy melts Gluten free
Gluten free Sprinkles for decorating the tops
1. Make the brownies according to the box but take them out 5-10 mins before they are done. You want them slightly undercooked but not raw. Make sure to follow the direction to make fudgy brownies if your box has that option and not cake like ones. Let them Cool.
2. While brownies are cooling, make the peanut butter balls. In a bowl, mix together peanut butter, powdered sugar, salt and vanilla. Make sure you get all the lumps out. I found using a fork and smashing it like I was making mashed potatoes worked best. It took me about 3 minutes to break up all the powdered sugar clumps, so take your time. ** Spray the measuring cup with your favorite non stick spray before you measure the peanut butter. I found the peanut butter comes out so much easier.
3. Chill the peanut butter mixture for 30 minutes in the freezer to make it easier to roll the balls. The mixture should be firm but not totally solid.
4. Remove from freezer, scoop one teaspoon of mixture and roll into a ball. Place on parchment paper. Repeat with all the peanut butter mixture. You can make them bigger or smaller depending on the size you want them. I prefer them smaller so they are bite size. Just adjust the size of the brownie if you use more or less.
5. Cut the brownies into small squares about 1 inch. Pick up a square and gently flatten it with your palm. Form a cup with the brownie.
6. Place a peanut butter ball in the middle of the brownie and gently close the brownie around the peanut butter ball. Don’t worry if the brownie starts to break or crack or if the peanut butter oozes out of the sides. It’s going to be dipped in chocolate and you won’t be able to tell. Just roll it around in your hands until the brownie completely surrounds the peanut butter ball the best you can. Repeat with remaining brownie squares and return to the freezer for 30-45 minutes. You want them hard but not frozen.
7. Melt chocolate in microwave or with a double boiler. Using a fork, dip each brownie peanut butter ball into the chocolate, coat completely, and allow excess to drip off. I used Ghirardelli Chocolate Melting Wafers and put them in the microwave for 30 seconds and than mixed. I repeated that step until it was totally melted.
8. Set on a parchment paper covered baking sheet or plate and sprinkle the tops with sprinkles. You only have about 30 seconds to get the sprinkles on it before the chocolate starts to dry. I do about half with sprinkles and half without. Let chocolate harden, refrigerate for at least 3 hours, and enjoy! Store in air tight container.
These could be made with traditional Brownie mix too if you didn’t want to do the gluten free version. You can easily skip the sprinkles or change them up for the different seasons.
These are the products I used.
King Arthur Gluten Free Brownie Mix http://amzn.to/2AVwXIc
Ghirardelli Chocolate Melting Wafers http://amzn.to/2C1vqOz
I hope you enjoy these as much as I do! Please share this blog post directly from this website with your friends and family who may enjoy it too!
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