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Peanut Butter Brownie Bites

Peanut Butter Brownie Bites

  • Prep

    40 m
  • Cook

    35 m
  • Ready In

    1 h 15 m
Ghirardelli(R)

Ghirardelli®

Loads of rich chocolate, plus a chocolate glaze, make these peanut butter brownie bites a chocolate lover's dream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan, heat and stir the 3/4 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
  2. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with nonstick cooking spray; set aside.
  3. Stir the 1 cup sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a spatula or wooden spoon just until combined. Stir in vanilla.
  4. In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan. Bake for 10 minutes.
  5. In a large bowl, combine peanut butter, the 1 cup sugar, and one egg. Stir in the 1/3 cup chopped Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Spread mixture evenly over slightly baked brownies using a tablespoon. Bake for 35 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.
  6. Spread Bittersweet Chocolate Glaze over the top of the cooled brownies. Let stand until set. Use the foil to lift the uncut brownies out of the pan. Cut into 36 pieces.
  7. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  8. Bittersweet Chocolate Glaze: In a medium saucepan, bring whipping cream and vanilla just to a boil over medium high heat. Remove from heat. Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; do not stir. Let stand for 5 minutes; stir until smooth.
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Reviews

LowKeyYogi
21

LowKeyYogi

8/21/2013

These are so naughty. After I tasted them, I knew I needed a spanking!

kcsinsi
13

kcsinsi

4/19/2013

Yummy! Made it last night for some friends and they loved it! Didn't use the chocolate glaze, and it made the peanut-butter layer a little crunchy on top which was delicious! Good second-day, too.

holli71262
12

holli71262

12/4/2012

This interesting recipe looked too yummy to not try. I followed as directed with only one exception.. crunchy peanut butter instead of creamy. The topping did not set until the next day, and overall the dessert was much better the next. That said, it was deffinately more of a fudge than a brownie, and awfully rich. I only gave it three stars because of the fudge vs brownie factor. I would like to hear other people's suggestions on making it more of a brownie.

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