Peanut Butter Brownie Bites {of Love}
Thank you Ghirardelli for this amazing and slightly sinful Peanut Butter Brownie Bite recipe. Our Adventures in Chocolate category thanks you as well.
As I read through the original recipe it occurred to me that the first four steps were making brownie batter. So I bought a box of brownie mix, Ghirardelli of course, prepared it according to the package and jumped ahead to step #5. Other than that, I followed the recipe as written. Rich chocolate brownie base with peanut butter brownie center covered in bittersweet chocolate glaze. Oh. My. Word.
I had to do a hurry-up photo shoot before losing the daylight. You’ll notice the glaze is nice and gooey and while we enjoyed them this way, once they have time to properly rest, the glaze will harden like a delicious chocolate bar. Pour yourself a cold glass a milk and get ready for Peanut Butter Brownie Bites {of Love} to make your day.
Here are a couple pictures taken from the back deck vs. the front porch. Cool lighting differences.
Peanut Butter Brownie Bites {of Love}
Ingredients
For the brownies…
- 1 package Ghirardelli® Brownie Mix
- 1/3 cup vegetable oil
- 1 large egg
- Nonstick cooking spray
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1 ⁄3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips chopped
For the Bittersweet Chocolate Glaze…
- 1/2 cup whipping cream
- 1/2 tsp. vanilla
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Instructions
- Preheat oven to 350°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.
For the brownies…
- Prepare Brownie Mix according to package instructions. Spread batter evenly in the prepared pan. Bake for 10 minutes.
- In a meium bowl, combine peanut butter, 1 cup sugar, and one egg. Stir in the 1/3 cup chopped Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Drop mixture evenly over slightly baked brownies using a tablespoon. Bake for 30 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.
For the Bittersweet Chocolate Glaze…
- In a medium saucepan, bring cream and vanilla just to a boil over medium heat. Remove from heat and stir in 1 cup baking chips. Stir until well blended and smooth.
- 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.
- Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Here are some additional photos I took along the way.
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6 Comments
Danie
These look yummy
libby
Thanks so much Danie. They are quite tasty.
Joy @ Baking-Joy
Yum, yum, yum. Yum :-) These look amazing!
libby
These are a bit sinful Joy. But I think we’re worth it. Thanks for stopping by. Libby