There are so many things right with these Mini Peanut Butter Brownies: 1) They’re the perfect size. Individual desserts are just the cutest. 2) You can make them festive with sprinkles. Any dessert you can taylor to serve around a certain holiday is awesomely versatile. 3) Look at all that glorious peanut butter. So many “peanut butter” desserts provide more of an essence of peanut butter as opposed to that stronger, sweet & salty flavor we pb-lovers require. Oh, and they’re simple as can be (especially if you’re willing to skip the brownie-making process and purchase brownie bites from Costco). Rich and fudgy, the siren call of these little babies will echo in your sweetest of dreams.
The peanut butter topping is simply Reese’s chips plus heavy cream.
You’ll heat the cream, pour over the chips, and stir to melt. Then you’ll pipe it directly into your mouth WE MEAN onto the brownie bites.
Tip (unsponsored): Brownie bites are simple enough to make – we used the Ultimate Fudge Brownie mix by Ghirardelli. We buttered the mini muffin tins and they popped out okay, but we lost a few men. Try using mini cupcake liners to make the removal process a little easier. Although not cost-effective by comparison, if you’re willing to fork out the money, purchasing brownie bites from Costco is a major time-saving option.
*Makes Homer Simpson gurgling noise:
They’re cute enough as-is at this point, but an extra layer of chocolate makes them even more striking and fetching.
Leave them sprinkle-less or make them festive for any occasion:
Adapted from: Mini Peanut Butter Cupcakes
- 24 brownie bites
- For the Topping:
- ½ cup heavy cream
- 1 10 -ounce bag peanut butter chips
- For the Glaze:
- 1 tablespoon unsalted butter
- 6 ounces milk chocolate, finely chopped
- Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each brownie bite. Place in the freezer while you make the glaze.
- Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each brownie into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
