If you have tried my original Brownie Ball Recipe, then you need to try my recipe for Peanut Butter Brownie Balls! Brownies are amazing on their own, but even better when you add peanut butter! And this recipe makes bite sized pieces that are easy to share!

For this recipe I used natural creamy peanut butter. I would recommend a creamy peanut butter because it will be easier to roll into a ball. However, if you want to use a chunky peanut butter feel free to try it. You could also switch it out to almond butter or sun butter if you need to use an alternative.

When you mix up the peanut butter swirl, try to mix it until it is just incorporated. If you mix it too much it will start to harden a bit and can be a little tough to get a good swirl. It will still taste the same though! I also try to make sure the brownie batter covers a decent amount of the peanut butter swirl. I feel like it bakes a bit better that way.

Also, the freezer step in the directions creates a great texture for the brownie balls. But if you don’t have the space in your freezer, you can also leave them out on a cooling rack for 30 minutes. Don’t let them sit longer than that otherwise it will be tough to roll them into a ball.

For some other variations of brownie balls, make sure you check out my original Brownie Ball Recipe and my Peppermint Brownie Balls which are gluten free. For any of these recipes you can interchange regular all-purpose flour with gluten free all-purpose flour.

The recipes for the Peanut Butter Brownie Balls are below. The high altitude recipe is right below, and the sea level recipe is at the end. I hope you enjoy the recipes! Be sure to leave a comment if you try them out or have any questions!

High Altitude Peanut Butter Brownie Balls

Brownies are good, but they are even better with peanut butter and rolled in sugar! These bite sized brownies are addicting, and very chocolatey! They are a great alternative to small cupcakes or cookies for a party or school function.

Print Recipe Pin Recipe

Equipment

• 13"x9" glass baking dish
• 1 1/2 tbsp cookie scoop
• saucepan
• baking sheet
• parchment paper

Ingredients

  

Brownies

• 1 cup butter (2 sticks)
• 2 cups dark chocolate chips (10 oz. bag)
• 1 1/2 cup sugar minus 1 tbsp
• 1 tbsp vanilla extract
• 4 large eggs
• 3/4 cup flour plus 1 tbsp
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar for rolling
• 1 tsp avocado oil for greasing

Peanut Butter Swirl

• 2 tbsp butter
• 1 tsp vanilla extract
• 1/2 cup peanut butter
• 1/3 cup powdered sugar

Instructions

 

Brownies

• Preheat the oven to 360F. Grease the glass baking dish with avocado oil.
• Place the butter and chocolate chips in a saucepan. Melt on low heat while stirring frequently.
• Crack the eggs into a small bowl. Whisk for about a minute.
• In your mixing bowl add the 1 1/2 cups of sugar, minus 2 tbsp.
• In another small bowl add the flour, cocoa powder, baking powder and salt.
• Once the chocolate is melted, add to the sugar in your mixing bowl and mix until just combined.
• Add the eggs and vanilla and mix.
• Add in the flour mixture and mix until just combined. Then hand mix to make sure everything is incorporated.
• Pour the batter into the glass baking dish and spread it evenly in the dish.

Peanut Butter Swirl

• In a small bowl melt the 2 tbsp of butter in the microwave.
• Add the 1 tsp vanilla extract, peanut butter and powdered sugar. Mix until combined.
• Using a spoon place small amounts of the peanut butter swirl across the top of the brownie mixture in the pan. Then use a knife to swirl or incorporate the peanut butter into the brownie mixture.
• Bake for 35-40 minutes. They are ready once a toothpick comes out with a few crumbs, you don't want to overbake them.
• Once the brownies are done, cool on a cooling rack for 10 minutes. Then transfer the brownies to a freezer to cool for another 10 minutes. They will still be hot so be sure to place the baking dish on a pot holder or trivet if you don't have metal racks in your freezer. You can skip this step if you want, it will just take longer to cool.
• While the brownies are cooling place about 2/3 cup sugar into a small bowl for rolling. Take out a baking sheet and line with parchment paper.
• After they have cooled in the freezer they should still be warm to the touch. It works best if the brownies are still warm, it will be hard to roll into a ball if they are completely cool. Take a spoon and break up one end of the brownies, but do not get the edges.
• Take the cookie scoop and scoop some of the brownie crumbs. Use your hands to compress the crumbs and roll them into a ball. Roll the ball into the sugar to coat. Then place on the lined baking sheet to cool. Repeat until you have just the edges left of the brownies.
• Let the brownie balls cool completely on the baking sheet, about 30 minutes. Then transfer to an air-tight container. You can store them at room temperature for 5 days or place them in the refrigerator if it is summertime and they will last about 7 days. Another option would be to freeze them, and they will last for about 3 months in the freezer if stored properly.

Peanut Butter Brownie Balls

Brownies are good, but they are even better with peanut butter and rolled in sugar! These bite sized brownies are addicting, and very chocolatey! They are a great alternative to small cupcakes or cookies for a party or school function.

Print Recipe Pin Recipe

Equipment

• 13"x9" glass baking dish
• 1 1/2 tbsp cookie scoop
• saucepan
• baking sheet
• parchment paper

Ingredients

  

Brownies

• 1 cup butter (2 sticks)
• 2 cups dark chocolate chips (10 oz. bag)
• 1 1/2 cup sugar minus
• 1 tbsp vanilla extract
• 4 large eggs
• 3/4 cup flour plus
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar for rolling
• 1 tsp avocado oil for greasing

Peanut Butter Swirl

• 2 tbsp butter
• 1 tsp vanilla extract
• 1/2 cup peanut butter
• 1/3 cup powdered sugar

Instructions

 

Brownies

• Preheat the oven to 350F. Grease the glass baking dish with avocado oil.
• Place the butter and chocolate chips in a saucepan. Melt on low heat while stirring frequently.
• Crack the eggs into a small bowl. Whisk for about a minute.
• In your mixing bowl add the 1 1/2 cups of sugar, minus 2 tbsp.
• In another small bowl add the flour, cocoa powder, baking powder and salt.
• Once the chocolate is melted, add to the sugar in your mixing bowl and mix until just combined.
• Add the eggs and vanilla and mix.
• Add in the flour mixture and mix until just combined. Then hand mix to make sure everything is incorporated.
• Pour the batter into the glass baking dish and spread it evenly in the dish.

Peanut Butter Swirl

• In a small bowl melt the 2 tbsp of butter in the microwave.
• Add the 1 tsp vanilla extract, peanut butter and powdered sugar. Mix until combined.
• Using a spoon place small amounts of the peanut butter swirl across the top of the brownie mixture in the pan. Then use a knife to swirl or incorporate the peanut butter into the brownie mixture.
• Bake for 35-40 minutes. They are ready once a toothpick comes out with a few crumbs, you don't want to overbake them.
• Once the brownies are done, cool on a cooling rack for 10 minutes. Then transfer the brownies to a freezer to cool for another 10 minutes. They will still be hot so be sure to place the baking dish on a pot holder or trivet if you don't have metal racks in your freezer. You can skip this step if you want, it will just take longer to cool.
• While the brownies are cooling place about 2/3 cup sugar into a small bowl for rolling. Take out a baking sheet and line with parchment paper.
• After they have cooled in the freezer they should still be warm to the touch. It works best if the brownies are still warm, it will be hard to roll into a ball if they are completely cool. Take a spoon and break up one end of the brownies, but do not get the edges.
• Take the cookie scoop and scoop some of the brownie crumbs. Use your hands to compress the crumbs and roll them into a ball. Roll the ball into the sugar to coat. Then place on the lined baking sheet to cool. Repeat until you have just the edges left of the brownies.
• Let the brownie balls cool completely on the baking sheet, about 30 minutes. Then transfer to an air-tight container. You can store them at room temperature for 5 days or place them in the refrigerator if it is summertime and they will last about 7 days. Another option would be to freeze them, and they will last for about 3 months in the freezer if stored properly.