Peanut Butter Brownie Explosion Bites  With chocolate drizzle

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Peanut Butter Brownie Explosion Bites 

Buckeye fan? Imagine combining that soft peanut buttery goodness with a fudgy brownie and the soft melty insides of chocolate lava cake. Yeah baby!


  • 12 tablespoons unsalted butter, divided and room temperature
  • 1 cup sugar
  • 2 tablespoons warm water
  • 1–2 teaspoons espresso powder (optional)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 11 ounces bittersweet chocolate, divided
  • 1½ tablespoons coconut oil, divided
  • ⅔ cup all-purpose flour
  • 1 tablespoon cocoa powder
  • ¼ teaspoon salt
  • 1 cup peanut butter
  • ½ cup powdered sugar
  • Hershey’s Kisses®


  1. Preheat oven to 350 degrees and grease a mini muffin pan well.

  2. Combine the 8 tablespoons of butter with the sugar. Add the warm water and espresso powder. Mix well.

  3. Crack 2 eggs into the mixture along with the vanilla. Melt 7 ounces of chocolate with the coconut oil. Stir into the mixture, and slowly add the three dry ingredients.

  4. Pour the batter into the muffin pan and bake for 14 minutes.

  5. While waiting, mix the peanut butter, 4 tablespoons of butter, plus the powdered sugar into a thick, sticky dough. 

  6. When the brownies are done, let cool briefly, then remove from pan. Insert a chocolate into the center of each muffin. Spoon about a tablespoon of the peanut butter dough on top. 

  7. For the chocolate drizzle, melt 4 ounces of chocolate with ½ tablespoon coconut oil. Place in a plastic baggie, snip the end, and drizzle.

Recipe courtesy of

Annushka Mehta of Matthews, a member of Union Power Cooperative

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