PB-Graham Brownie Bites

I went to my favorite coffee shop one afternoon last week. There I met a girl who is absolutely in love with peanut butter. We chatted for a bit about the glory of peanut butter based desserts and I promised to make some of my own for her to taste. This post is for her, because everyone should be well aware of how easy these are to make, how low in calories you can make each, and just how darn delicious they are. I gave some to the concierge at my building and he is absolutely floored with them.

Don’t tell anyone in Germany, but even K, a self-proclaimed peanut butter hater, has been opting for these. Even though I made some without the nutty center just for him.

They are not terribly difficult to make. They require a bit of time and some attention. But like any of my desserts, the outcome far exceeds the expectations considering the amount of effort it requires. The longest part of this one is rolling the filling into individual balls that you put into the cups. So if you’re fast at making little spheres out of dough, you’re gonna breeze through this in no time, if you’re a bit slower, this is where your time will be spent. I suggest cooling off your kitchen a bit before you start rolling. Either that or just do what I did, and chill the dough for a few minutes while you arrange space on the counter for placing them. 5 minutes should do it.

I was preheating the oven while working with these so my peanut butter was all melty. After mixing I just put the bowl in the fridge and washed the dishes, counter, got my parchment paper ready and then got it back out. The dough firmed up into a nice cookie dough consistency that only stuck to my hands a little.

Okay, that’s enough, now directions for making these mouth-watering little morsels of Yum.

PB-Graham Brownie Bites


My dough is not crumbling at all because my kitchen was really hot on this day.

½ cup graham cracker crumbs
¾ cup powdered sugar
¾ cup natural crunchy peanut butter (no added sugar)

In a large bowl combine the crumbs, sugar and peanut butter. Mix on medium speed for 3 minutes until the mixture is well combined and breaks into large chunks. It will resemble cookie dough.

My little filling balls are ready for a brief rest in the fridge.

Divide dough into 1½ tsp balls. Press the balls slightly into a small thick disc. The filling should be small enough to fit into the muffin tin with plenty of clearance form all sides. Line them up and place into refrigerator to firm up while the batter is being prepared.

NOTE: If you are short on time, you can use mini Reeses Peanut Butter Cups instead. They should fit perfectly. Just don’t forget to take the paper wrapping off the chocolate before pressing them into the batter. Baking directions remain the same. Doing this will take the prep time down by quite a bit.


¾ cup butter, melted
¾ cup white granulated sugar
¾ cup brown sugar, packed
2 tsp vanilla extract
2 eggs
¾ cups flour
½ cup unsweetened cocoa powder
½ tsp salt

Preheat: 350ºF; 15-18 mins baking; 5 minutes of cooling in pan

Preheat the oven and spray a mini cupcake pan with non-stick spray, set aside.

Ready for the oven.

In a medium bowl, mix melted butter, sugars and vanilla. Beat in the eggs one at a time. Gradually add flour, cocoa and salt and mix until combined.

Fill each cupcake cup with slightly more than half but less than 2/3 full. Place a peanut butter filling disc into the batter and press until it is level with the batter. Bake in the preheated oven for 15-18 minutes until done. The brownie will still feel soft. Allow to cool in pan for 5 minutes and flip over onto a cooling rack to remove. If they are sticking, tap the bottom of each cup with a wooden spoon.

Note: Do not exceed the 5 minutes of cooling time because the brownies will stick to the pan and will be very difficult to remove. When the brownies cool they will firm up and the filling will solidify.


About majathebee
When planning dinner, my first idea is dessert.

One Response to PB-Graham Brownie Bites

  1. Pingback: It Box @ All Around the World News

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