Go Back
Print Recipe
5 from 1 vote

Reese's Egg Brownie Bombs

These Reese's Peanut Butter Egg Brownie Bombs feature those delightful seasonal peanut butter cup eggs inside each fudgy baked brownie bomb! You'll love this festive twist!
Prep Time1 hr 15 mins
Total Time1 hr 15 mins
Course: Brownie Bombs, Dessert
Cuisine: American, Dessert
Servings: 12
Author: Hayley Parker, The Domestic Rebel


  • 12 Reese's Eggs unwrapped
  • 1 (13x9" pan) fudge brownies baked, cooled and cut into 12 equal pieces (edges trimmed off)
  • 1 pkg chocolate CandiQuik
  • 2 squares vanilla CandiQuik
  • 2 Tbsp creamy peanut butter


  • Line a baking sheet with foil. Set aside.
  • Take a fudge brownie square and gently flatten it with the palm of your hand. Wrap the brownie (tacky side touching the peanut butter egg) around the peanut butter egg, pinching and rolling the brownie in your hand to completely enclose the egg inside. Form into an egg shape and place onto the foil-lined sheet. Repeat with remaining eggs.
  • Freeze eggs for about 30 minutes or until solid. Once frozen, melt your chocolate CandiQuik according to package directions.
  • Dip brownie bombs into chocolate with a fork, coating completely. Remove the brownie bombs from the chocolate, allowing excess to drip off. Return to the baking sheet and repeat with remaining eggs.
  • Once chocolate has set, melt the vanilla CandiQuik until smooth. Stir in the peanut butter. Drizzle the peanut butter mixture over the eggs. Allow the peanut butter mixture to set, about 10 minutes, before serving.
  • NOTE: for easy drizzling, pour the melted peanut butter mixture into a plastic sandwich bag, seal out the air, snip off a tip and drizzle.