Peanut Butter Brownie Explosion Bites

With chocolate drizzle

Print Recipe

Servings: 22 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!

Ingredients

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®

Preheat oven to 350 degrees and grease a mini muffin pan well.
Combine the 8 tablespoons of butter with the sugar. Add the warm water and espresso powder. Mix well.
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.
Pour the batter into the muffin pan and bake for 14 minutes.
While waiting, mix the peanut butter, 4 tablespoons of butter, plus the powdered sugar into a thick, sticky dough.
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.
For the chocolate drizzle, melt 4 ounces of chocolate with ½ tablespoon coconut oil. Place in a plastic baggie, snip the end, and drizzle.