Description
These no-bake (mostly) chocolate peanut butter brownie bites are the perfect game day dessert. Featuring a fudgy brownie base, a creamy peanut butter topping, and a chocolate drizzle with sea salt, they are easy to make ahead and perfect for sharing.
Ingredients
- 1 cup (226g) unsalted butter
- 12 ounces (340g) dark chocolate chips (semi-sweet or bittersweet)
- 1 ½ cups (300g) white granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (95g) all-purpose flour
- ⅓ cup (30g) unsweetened cocoa powder
- 1 cup (250g) creamy peanut butter (standard brand like Jif or Skippy)
- 1 cup (120g) powdered sugar
- 2–3 tablespoons heavy cream
- ½ cup (85g) chocolate chips (for drizzle)
- Flaky sea salt (such as Maldon)
Instructions
- Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly spray with cooking spray.
- In a large microwave-safe bowl, combine butter, dark chocolate chips, and sugar. Microwave in 30-second intervals, stirring well between each, until smooth and glossy.
- Let the chocolate mixture cool for about 2 minutes. Whisk in eggs one at a time, then stir in vanilla extract.
- In a separate small bowl, whisk together flour and cocoa powder. Fold dry ingredients into the chocolate mixture until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake in a preheated 350°F (175°C) oven for 15-18 minutes. The center should still have moist crumbs on a toothpick test (slightly underbaked).
- Let brownies cool completely in the pan on a wire rack. For faster cooling, place in the fridge for 15 minutes. The base must be cold before adding toppings.
- In a medium bowl, mix creamy peanut butter, powdered sugar, and heavy cream (start with 2 tablespoons). Stir until smooth and thick like frosting.
- Spread the peanut butter mixture evenly over the cooled brownie base. Return to the fridge for at least 20 minutes to firm up.
- Melt the remaining ½ cup chocolate chips in the microwave or a saucepan. Drizzle over the peanut butter layer in a zig-zag pattern.
- Immediately sprinkle with flaky sea salt.
- Lift the brownies out of the pan using parchment handles. Cut into 24 bites (6×4 grid) using a sharp knife or pizza cutter.
Notes
Do not overbake the brownie base; it should be fudgy, not cakey. Ensure the brownie base is completely cool before adding the peanut butter topping to prevent melting. For best flavor, let the bites sit in the fridge for 24 hours before serving. Natural peanut butter should not be used as it contains oil that will make the topping greasy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bite
- Calories: 210
- Sugar: 18
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: football party dessert, brownie bites, peanut butter brownies, game day snacks, no bake dessert, chocolate peanut butter, super bowl treats, make ahead dessert