Here’s How To Make Peanut Butter Brownie Bombs
– 380g dark chocolate
– 180g butter
– 275g caster sugar
– 3x eggs
– 40g cocoa powder
– 80g plain flour
– 250g peanut butter
– 65g icing sugar
First, melt together 180g of the dark chocolate and the butter, then stir in the caster sugar, eggs, cocoa and flour.
Pour into a lined tin and bake at 180 degrees celsius for 25 minutes. Then remove from the oven and leave to cool completely.
In the meantime, combine the peanut butter and icing sugar in a bowl, freeze for 15 minutes, then roll the mixture into balls.
Cut the brownie into 16 pieces and then flatten one gently with a rolling pin.
Place a ball of peanut butter in the centre, fold the brownie around it to create a ball then freeze for 15 minutes.
Melt the remaining chocolate, coat each bomb, add sprinkles and refrigerate for two hours.