Peanut butter and chocolate – the ultimate love story! Did you know that over 75% of Americans say they can’t resist this combo? I’m definitely one of them. One day, I had leftover brownies and a jar of peanut butter staring at me from the counter. That’s when magic happened – Peanut Butter Brownie Balls were born! Whether you’re looking for a bite-sized dessert for parties, meal prep snacks, or just something to devour in one sitting (guilty), this recipe hits the sweet spot. Let’s dive in and make these gooey, chocolate-packed bites of heaven.
Ingredients for Peanut Butter Brownie Balls
Alright, let’s talk ingredients. Honestly, I used to totally wing it with what I had in my pantry—and sometimes it worked, sometimes… not so much. After a few gooey disasters and one batch that somehow tasted like cardboard (don’t ask), I’ve locked down the combo that actually works every time.
My Must-Have Ingredients
So, obviously, peanut butter. But not just any kind. I swear by creamy peanut butter with just a touch of salt. That balance with the chocolate? Chef’s kiss. I tried using natural peanut butter once (you know, the kind with the oil on top), and the mixture turned out way too loose. Lesson learned. Stick with the classic kind like Jif or Skippy—just makes everything easier to mix and keeps the texture rich.
Then you need brownies. Now listen, you can totally use store-bought brownies. I’ve done it. Ain’t nobody judging. But if you’ve got a batch of homemade fudgy brownies lying around? Even better. The gooey ones work best. Dry brownies = crumbly mess. Fudgy ones = rollable, chocolatey heaven.
I also throw in cocoa powder. Not a ton—just enough to amp up the chocolate vibe without overpowering the peanut butter. And powdered sugar is key too. It pulls the mixture together and keeps everything from being sticky mess central.
Mini chocolate chips? Non-negotiable. They add that little crunch in the middle of all the soft stuff. Optional, yeah, but I highly recommend tossing some in.
Add-Ins I’ve Experimented With
Now, if you’re like me and like to get a little wild in the kitchen, I’ve tried some wild mix-ins too. Crushed pretzels (salty-sweet perfection). A dash of cinnamon for warmth—especially good during the holidays. And once? I chopped up Reese’s cups and folded those bad boys in. No regrets. Pure indulgence.
If you’re aiming to make ’em a tad healthier (I hear you, mom-friends), you can sub in almond butter and skip the powdered sugar for oat flour. Won’t be exactly the same, but still dang good.
Quick Tip:
Don’t skip the vanilla extract. Even just half a teaspoon. It lifts the whole thing. One time I forgot it, and they tasted…flat. Like something was just missing. And yep, it was that little splash of vanilla.
Bottom Line?
Peanut butter brownie balls are super forgiving, but the right ingredients make ’em shine. Think creamy PB, gooey brownies, cocoa, powdered sugar, and a little crunch for magic. Trust me, once you find your groove with these, you’ll be making them every week.
Step-by-Step Instructions for the Perfect Bite
Okay, so the first time I tried making these, I did it all wrong. I dumped everything in a bowl, didn’t measure, didn’t chill the mix—just rolled ‘em and hoped for the best. Spoiler: they melted into a weird puddle in my container. But hey, now I know better. And lucky for you, you don’t have to make the same rookie mistakes.
Step 1: Crumble the Brownies
Start with about 2 cups of brownies—fudgy, not cakey. Crumble them up real good. I use my hands ‘cause it’s faster (and honestly kinda satisfying), but you can use a fork if you’re fancy. Don’t mash them into paste—just break them down so they mix easily.
Step 2: Add the Peanut Butter
Scoop in about ½ cup of creamy peanut butter. If your brownies are extra moist, you might need a little less. If they’re on the dry side, maybe bump it up a tad. You’re looking for that play-dough-but-better texture. Stir gently. You don’t want to overmix or it’ll get greasy.
Step 3: Mix in the Extras
Now’s the fun part. Toss in 1 tablespoon of cocoa powder, ¼ cup of powdered sugar, and a small handful of mini chocolate chips. Sometimes I throw in crushed pretzels or sea salt flakes. Whatever floats your dessert boat. Mix until everything’s just combined—don’t overdo it.
Step 4: Roll into Balls
Here’s where I used to mess up. I’d try to roll them too early when the mixture was warm and sticky. Chill it in the fridge for like 15–20 minutes first. THEN use a cookie scoop or just your hands to roll ‘em into balls—about 1-inch size is perfect.
Step 5: Chill Again (Yeah, It Matters)
Once they’re rolled, pop them back into the fridge for another 30 minutes or so. That final chill helps them set and keeps them from going gooey in your hands. I used to skip this step ‘cause I was impatient, and the balls were always too soft. So yeah—wait it out.
Storage Tips I Learned the Hard Way
Put them in an airtight container in the fridge for up to a week. Stack them with parchment paper between layers so they don’t stick together. Want ‘em to last longer? Freeze them! Just let them thaw a few minutes before eating unless you like dessert ice cubes.
These steps make all the difference between meh and oh my gosh, gimme another. I swear by that double chill—turns out texture really is everything.
Creative Variations to Try
You ever make something so good that you start wondering… what else can I throw in here? That’s exactly what happened after my third batch of these peanut butter brownie balls. I mean, they were perfect. But I couldn’t help myself—I had to experiment. Some ideas were genius. Others? Total flops (looking at you, cayenne pepper).
Sweet & Salty Combos That Slap
So, the first twist I tried was crushed pretzels. Just rolled the balls in ‘em before chilling. The crunch? Unreal. Then I sprinkled a little flaky sea salt on top. Game changer. If you’re into that salty-sweet vibe, do this. Trust me.
Another hit: chopped peanuts or cashews mixed in. Adds that subtle crunch without taking over. If you’re a nut lover, it’s a no-brainer. Bonus? It makes ‘em look fancy enough to serve at a party. I got compliments. A lot.
Holiday & Seasonal Twists
For Christmas, I went wild and dipped ‘em in white chocolate and crushed candy canes. Cute and minty. Even did a pumpkin spice batch in October with a teaspoon of pumpkin puree and spice blend. Not everyone loved it (my brother said it tasted like potpourri), but I thought it slapped with hot coffee.
Valentine’s Day? Roll ’em in pink sugar or drizzle with red candy melts. People eat it up—literally and on Pinterest.
Healthier(ish) Swaps
Okay, so if you’re like me and sometimes try to be “good,” I’ve got tweaks that won’t wreck your macros. Use almond butter instead of peanut butter. It’s softer, so you might need to chill longer, but still tasty.
I tried using oat flour instead of powdered sugar once. It worked, sorta. Texture was a bit grittier but hey—fiber! And if you’re watching sugar, dark chocolate chips (85%) go a long way.
Wild Experiments I Kinda Regret
Let’s just say, not everything needs to go in. Dried cranberries? Weird. Gave it an odd chewiness I didn’t love. And don’t even try pickled jalapeños. Yes, I did it. No, I will not be explaining further.
Bottom line: this recipe’s a playground. You can dress it up for the holidays, sneak in some healthy stuff, or just go full sugar overload. The base is solid—everything else is just extra fun. If you’ve got a wild idea, try it! Just… maybe not the jalapeños.
Serving & Storing Tips
Okay, so you’ve made your batch of peanut butter brownie balls—congrats! Now what? If you’re anything like me, you’re probably eyeing them like, “Do I eat all of these right now or pace myself?” Been there. Done that. Ate five.
Let me break down how to serve and store them so they taste just as good on day three as they did straight outta the fridge.
Best Ways to Serve Them
I usually pop ‘em onto a cute little plate with parchment or mini cupcake liners when I’m having guests. Makes it look like I tried harder than I did. Sprinkle a few extra chocolate chips or crushed nuts on top for that wow factor.
Serving them at room temp? Totally fine. Just take them out of the fridge 10–15 minutes before your people arrive. They’ll soften up just enough without turning to mush. If you’re packing them for lunchboxes (my kids are obsessed), wrap ‘em in wax paper individually to avoid chocolate fingerprints all over everything.
Party tip: stick a toothpick or mini skewer in each one and boom—instant dessert tray hero. Bonus points if you drizzle with melted chocolate first. Instagram loves that kinda stuff.
Storage Tips: From Fridge to Freezer
Here’s the thing—these do not belong on the counter. Especially in summer. They get soft and sticky real quick. I keep mine in an airtight container in the fridge with parchment paper between the layers. Learned that the hard way when I tried stacking them straight and ended up with a chocolate blob.
They’ll last about a week in the fridge. Honestly, I’ve never made it that long without finishing them. But hypothetically… a week.
Freezing? Heck yes. Just freeze ’em flat first on a tray for about an hour, then toss them in a zip-top bag. That way they don’t stick together like sad chocolate meteors. Pull a couple out whenever you need a fix—5 minutes at room temp and they’re perfect again.
Random Lessons
Don’t store them next to onions or garlic in the fridge (yes, I did this once). Brownie balls that taste like garlic bread? Not a vibe. And if you stack them warm, they’ll squish. Always cool before layering.
Bottom line: these little guys are super chill. Treat them right, and they’ll stay fresh, chewy, and totally snack-worthy all week—or longer if you hide them in the freezer behind the peas like I do.
So there you have it—peanut butter brownie balls, in all their chocolatey, chewy, ridiculously snackable glory. Whether you’re making ’em for a party, sneaking a few between Zoom calls, or just stress-baking (been there), these little bites are straight-up gold. They’re easy, no-bake, and totally customizable, which means you can whip them up even when your kitchen looks like chaos. (Mine usually does.)
Just remember: use the right kind of peanut butter, don’t skip the chilling steps, and have fun with the mix-ins. Once you get the hang of it, you’ll be throwing together batches without even measuring. They’re that forgiving.
If this recipe saved your dessert game—or gave you a new snack to obsess over—do me a favor? Share it on Pinterest. Pin it to your dessert board or your “midnight snacks I shouldn’t be eating” board (no judgment). And hey, tag me if you put your own spin on it—I love seeing your creations!
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Irresistible Peanut Butter Brownie Balls
Peanut butter and chocolate lovers, this one’s for you! These Peanut Butter Brownie Balls are fudgy, chewy, and packed with rich chocolate and creamy peanut butter in every bite. Perfect for parties, meal prep snacks, or indulgent desserts, they’re no-bake and dangerously easy to devour.
- Total Time: 50 minutes
- Yield: 16–20 balls 1x
Ingredients
- 2 cups fudgy brownies, crumbled
- ½ cup creamy peanut butter (like Jif or Skippy)
- 1 tablespoon cocoa powder
- ¼ cup powdered sugar
- ¼ cup mini chocolate chips
- Optional: crushed pretzels, chopped nuts, flaky sea salt, vanilla extract
Instructions
- Crumble the brownies using your hands or a fork until fine and crumbly.
- Stir in the creamy peanut butter until the mixture reaches a play-dough-like consistency.
- Add cocoa powder, powdered sugar, mini chocolate chips, and any desired mix-ins. Mix gently until just combined.
- Chill the mixture in the fridge for 15–20 minutes.
- Roll into 1-inch balls using your hands or a cookie scoop.
- Chill the balls again for 30 minutes to fully set.
- Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
Notes
Chill twice for the best texture. Avoid natural peanut butter as it makes the mixture too loose. Customize with seasonal toppings or healthier swaps like almond butter or oat flour.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 9g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
