I tucked peanut butter buckeyes into fudgy brownie bites and finished them with a glossy chocolate drizzle in my Buckeye Brownie Bites Recipe, a playful twist on a classic favorite.

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I don’t usually chase trends but Buckeye Brownie Bites made me stop scrolling. Think chocolate brownie mix turned into bite sized treats with creamy peanut butter nestled inside, then topped with semisweet chocolate chips.

People call things like Reeses Brownie Bites all the time, but my take surprised me, messy in the best way and weirdly addictive. I tried it because I love a good mashup, and the results felt like a snack that should be illegal.

If you like seeing a Buckeye Brownie Bites Recipe go wild and then taste it, you’ll wanna try this.

Ingredients

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Premade cocoa blend adds moist chocolate base, packs carbs and sugar, little to no fiber.
Peanut butter is rich in protein and healthy fats, gives nutty flavor and creamy texture, kinda filling.
Powdered sugar is a fine sweet powder that thickens peanut filling and makes it very sweet, zero nutrients.
Butter adds richness and smooth mouthfeel, source of saturated fat and calories, enhances flavor.
Eggs bind ingredients, add structure and moisture, provide protein, some vitamins like B12 and D.
Chocolate chips melt into a glossy coating, boost chocolate intensity and sweetness, contain antioxidants but sugary.

Ingredient Quantities

1 (18.3 oz) box chocolate brownie mix

2 large eggs

1/2 cup vegetable oil

1/4 cup water

1/2 cup (1 stick) unsalted butter softened

1 cup creamy peanut butter

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

1 1/2 cups semisweet chocolate chips

1 teaspoon coconut oil or vegetable oil

Optional coarse sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F and grease a mini muffin pan or line with mini liners; this makes about 24 to 30 bites depending on pan size.

2. Make the peanut butter filling: beat 1/2 cup softened unsalted butter with 1 cup creamy peanut butter, 2 cups powdered sugar, 1 teaspoon vanilla and a pinch of salt until smooth; don’t overmix or it gets tough.

3. Scoop or roll the filling into small balls about 1 tablespoon each, place on a tray and chill in the fridge 15 to 30 minutes so they firm up.

4. Meanwhile make the brownie batter: stir together the 1
8.3 oz box chocolate brownie mix, 2 large eggs, 1/2 cup vegetable oil and 1/4 cup water until combined; scrape the bowl but don’t overbeat.

5. Fill each mini muffin cup about two thirds full with batter, bake 10 to 12 minutes or until a toothpick comes out with a few moist crumbs but not raw batter.

6. Let the brownie bites cool in the pan 3 to 5 minutes, then gently press a chilled peanut butter ball into the center of each warm bite so it sinks slightly; if the balls are too cold they might crack, if too soft they’ll melt, so timing matters.

7. Cool the filled bites completely on a rack, then chill in the fridge 15 to 30 minutes to set the filling.

8. Melt 1 1/2 cups semisweet chocolate chips with 1 teaspoon coconut oil or vegetable oil in 20 second intervals in the microwave stirring between bursts until smooth, or melt gently over a double boiler. Drizzle or dip the tops of the bites in the chocolate, sprinkle optional coarse sea salt, then chill until the chocolate is set.

9. Store in an airtight container in the fridge for up to a week or in the freezer for longer; let frozen ones sit at room temp a few minutes before serving so they soften a bit.

Equipment Needed

1. Mini muffin pan (24 to 30 cup) and mini liners, optional
2. Large mixing bowl (or two) for batter and filling
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for scraping and stirring
6. Cookie scoop or tablespoon to portion the peanut butter balls
7. Baking sheet or tray lined with parchment for chilling the balls
8. Microwave safe bowl or a heatproof bowl plus a saucepan for a double boiler to melt chocolate
9. Cooling rack for the baked bites to cool and set

FAQ

How do I make these into bite size Buckeye Brownie Bites?

Use a mini muffin tin (paper liners help). Fill each cup about halfway with the brownie batter, bake until just set, cool completely, then add the chilled peanut butter ball and coat the top with melted chocolate. Don't overfill or they'll be messy.

What's the best way to make the peanut butter center so it holds shape?

Beat the softened butter, peanut butter, vanilla and pinch of salt, then mix in powdered sugar until it’s a stiff dough. Chill 10 to 20 minutes, roll into small balls and press onto cooled brownie cups. If it's too soft, add more powdered sugar; too dry, add a little butter.

How do I melt the chocolate without it seizing?

Microwave in 20 to 30 second bursts, stirring each time, or use a double boiler. Stir in the teaspoon of coconut oil or vegetable oil at the end for shine and a smoother dip. If it gets grainy, a tiny splash of oil usually helps.

Can I use natural peanut butter or a different nut butter?

Yes, but natural peanut butter is runnier so you'll need more powdered sugar to firm the center, or chill the mixture longer. Almond or cashew butter works too, flavors will change a bit.

How long do these keep and can I freeze them?

Store in an airtight container in the fridge for up to 5 days. You can freeze them in a single layer for up to 3 months; thaw in the fridge before serving so they don't sweat.

My brownie bites came out dry or too gooey, what went wrong?

Dry means they were overbaked or cups were too small. Gooey usually means underbaked or centres were added while brownies were still warm. Bake until set but still slightly soft, cool fully before adding the peanut butter, and test one to get timing right for your oven.

Buckeye Brownie Bites Recipe Substitutions and Variations

Eggs: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes, or use 1/4 cup unsweetened applesauce per egg; flax gives a denser fudgy bite, applesauce makes it more cake like.
Vegetable oil: Swap cup for cup with melted unsalted butter for a richer flavor and slightly firmer edges, or use applesauce for a lower fat, cakier result.
Creamy peanut butter: Use almond butter or sunflower seed butter cup for cup; almond is milder, sunflower is a good peanut free option, you might want a tiny pinch of salt or a little extra sugar to taste.
Semisweet chocolate chips: Substitute chopped baking chocolate or a dark or milk chocolate bar cup for cup; chopped bars melt smoother, dark chocolate is less sweet so you may want a touch less sugar, milk chocolate will be sweeter and creamier.

Pro Tips

1) Get the peanut butter filling consistency right. Chill the balls until they hold their shape but still give a little when you press them, about 15 minutes usually. If the filling is too soft it will melt into the brownie, too hard and it will crack when you press it in. Also dont overbeat the butter and powdered sugar or the filling gets gritty and tough — sorry, no em dash, ignore that last part.

2) Don’t overbake the brownie shells. Pull them when a toothpick has moist crumbs not dry crumbs, they continue to set as they cool. If you bake them till fully dry they’ll be crumbly and the peanut center will slip out when you bite.

3) Melt the chocolate slowly and keep water away. Microwave in short bursts and stir between each one, or use a double boiler. Adding a teaspoon of oil gives a glossy finish and prevents seizing. When dipping, tap off excess chocolate with a fork onto the bowl and set on parchment, sprinkle salt right away so it sticks.

4) Storage and make-ahead hacks. These freeze great, stash them in single layers with parchment between, thaw a few minutes at room temp before serving so they soften up. If you want softer centers straight from the fridge, let them sit 5 to 10 minutes before eating.

Buckeye Brownie Bites Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I tucked peanut butter buckeyes into fudgy brownie bites and finished them with a glossy chocolate drizzle in my Buckeye Brownie Bites Recipe, a playful twist on a classic favorite.

Servings

servings

Calories

660

kcal

Equipment: 1. Mini muffin pan (24 to 30 cup) and mini liners, optional
2. Large mixing bowl (or two) for batter and filling
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for scraping and stirring
6. Cookie scoop or tablespoon to portion the peanut butter balls
7. Baking sheet or tray lined with parchment for chilling the balls
8. Microwave safe bowl or a heatproof bowl plus a saucepan for a double boiler to melt chocolate
9. Cooling rack for the baked bites to cool and set

Ingredients

1 (18.3 oz) box chocolate brownie mix
2 large eggs
1/2 cup vegetable oil
1/4 cup water
1/2 cup (1 stick) unsalted butter softened
1 cup creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups semisweet chocolate chips
1 teaspoon coconut oil or vegetable oil
Optional coarse sea salt for sprinkling

Directions

Preheat oven to 350 F and grease a mini muffin pan or line with mini liners; this makes about 24 to 30 bites depending on pan size.
Make the peanut butter filling: beat 1/2 cup softened unsalted butter with 1 cup creamy peanut butter, 2 cups powdered sugar, 1 teaspoon vanilla and a pinch of salt until smooth; don't overmix or it gets tough.
Scoop or roll the filling into small balls about 1 tablespoon each, place on a tray and chill in the fridge 15 to 30 minutes so they firm up.
Meanwhile make the brownie batter: stir together the 1
3 oz box chocolate brownie mix, 2 large eggs, 1/2 cup vegetable oil and 1/4 cup water until combined; scrape the bowl but don't overbeat.
Fill each mini muffin cup about two thirds full with batter, bake 10 to 12 minutes or until a toothpick comes out with a few moist crumbs but not raw batter.
Let the brownie bites cool in the pan 3 to 5 minutes, then gently press a chilled peanut butter ball into the center of each warm bite so it sinks slightly; if the balls are too cold they might crack, if too soft they'll melt, so timing matters.
Cool the filled bites completely on a rack, then chill in the fridge 15 to 30 minutes to set the filling.
Melt 1 1/2 cups semisweet chocolate chips with 1 teaspoon coconut oil or vegetable oil in 20 second intervals in the microwave stirring between bursts until smooth, or melt gently over a double boiler. Drizzle or dip the tops of the bites in the chocolate, sprinkle optional coarse sea salt, then chill until the chocolate is set.
Store in an airtight container in the fridge for up to a week or in the freezer for longer; let frozen ones sit at room temp a few minutes before serving so they soften a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.