Peanut Butterscotch Nutella Brownie Bombs

by Jillian
Dense and chewy brownies filled with rich Nutella and coated in a crunchy peanut buttery butterscotch shell!

Dense and chewy brownies filled with rich Nutella and coated in a crunchy peanut buttery butterscotch shell!

Brownie Bombs | A baJillian Recipes (title)

I’d like to say that I planned every little detail out when making these chocolate balls of amazingness (sorry for the use of “balls” throughout this post), but I have to be honest. I really had no idea what I was going to make this week, but I did know that I wanted to use up some leftover brownies that I had frozen a few months back. Only a dessert blogger with no kids would have leftover brownies. 

Similar to how leftover cake makes great cake pops/truffles, the same goes for brownies. And considering it had been quite a while since I made these Snickers-Stuffed Brownie Truffles, I decided it was time to add to that collection. However, I’m not sure I could really call these not-so-dainty guys truffles….they’re more like bombs.

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You could either blame it on pure laziness (bigger balls means less I have to make), or just me trying to get away with eating a larger portion. It’s probably both. All I have to say is big is beautiful.

Especially when it involves brownies…

and Nutella…

and peanut butter…

and butterscotch…

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You could say that I might’ve gotten just a little carried away with the amount of flavors and elements thrown into this treat. But ya know what? I’m not sorry.

And neither are my tastebuds.

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There’s a reason why these are called brownie BOMBS. There’s so much going on in these treats that it’s literally an explosion of flavors and textures in every single bite. You’ve got the densely soft and chewy brownie, the luxuriously smooth Nutella center, and the heavenly outer shell of peanut buttery butterscotch goodness! Aside from how exquisitely divine these “little” guys are, what makes them even more enticing is the fact that they’re super simple to make. And if you happen to have some leftover brownies lying around, they’re a cinch.

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However, for those who don’t have the unheard of problem of too many brownies, you can easily make up a batch of brownies from the box (#NoShame), or use your own homemade recipe. This is the recipe I used. I would omit the chocolate chips, if you do decide to use my recipe.

Once you’ve got your brownies all baked and cooled (or in my case, defrosted), toss them into a stand mixer fitted with the paddle attachment, and beat until it resembles a dough. No stand mixer? Dive in with a couple of forks, or even your hands! CLEAN hands, that is. You just want the brownies to be soft and doughy enough to mold. The dough is then flattened into discs about the size of your hand (minus the fingers). Place a dollop of Nutella (which has been pre-scooped and frozen solid) onto the center of the dough disc, and wrap and roll tightly, making sure that there are no holes or huge cracks for the Nutella to escape through. These brownie balls are then transferred to the freezer while the coating is made. Or, as I like to call it, the bombshell. 

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The bombshell is probably my favorite part. There’s just something so magical that happens when you melt peanut butter and butterscotch together. It’s a euphoric collision of flavors that were meant for each other. Forget jam/jelly, peanut butter and butterscotch belong together. Until death do them part. 

The bombshell is made by microwaving some peanut butter and butterscotch chips together until smooth. I also added some coconut oil to thin out the mixture a little, making the dipping process much easier. For that extra crunch, I stirred in some chopped peanuts at the end. Guys, if I could have slurped this stuff up with a spoon, I totally would have. One seemingly harmless taste is all it takes to lose all willpower. The only thing holding me back was the fact that I would’ve had to spend an extra 1,000 minutes or so on the stair master for this delicious mistake. Not saying that it wouldn’t have been worth it though… 

Brownie Bombs | A baJillian Recipes

For a more complete step-by-step photo process, head on over to my Snickers-Stuffed Brownie Truffles to see exactly how it’s done.

Like I mentioned earlier, these brownie bombs are basically an explosion in your mouth. So many heavenly flavors in one bite. 

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There’s something so satisfying about staring into those delicious layers of brownie, Nutella, and peanut butter, butterscotchy lusciousness.

What’s even more satisfying is popping an entire bomb into your mouth, and giving your tastebuds a rush of pure euphoria. 

As the youngin’s would say…these brownie bombs are BOMB.

Brownie Bombs | A baJillian Recipes (collage)

Dense and chewy brownies filled with rich Nutella and coated in a crunchy peanut buttery butterscotch shell!

Peanut Butterscotch Nutella Brownie Bombs

Dense and chewy brownies filled with rich Nutella and coated in a crunchy peanut buttery butterscotch shell!
Prep Time 1 hour 15 minutes
Refrigeration Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings 20 Bombs


  • ½ cup Nutella*
  • 1 Batch of brownies
  • 8 ounces butterscotch chips
  • ½ cup creamy peanut butter
  • 2 Tablespoons coconut oil
  • cup peanuts chopped


  • Line a baking sheet with wax paper. Using a small cookie scoop, or two small spoons, scoop teaspoon-sized mounds of Nutella and place them onto the lined baking sheet. Repeat process until you have 20-25 mounds. Chill in the freezer until hard.
  • Place the brownies (already baked and cooled) in a stand mixer with a paddle attachment. Start the mixer on low for about 30 seconds before turning the speed up to high until mixture resembles a dough. Alternatively, if you don't have a stand mixer, just use your hands (clean, of course!) to mush the brownies up.
  • Line a baking sheet with wax paper. Flatten about 2-3 Tablespoons of the brownie dough into a disc, then place onto lined baking sheet. Repeat with the remaining dough.
  • Remove chilled Nutella mounds from the freezer. Working one at a time, place one Nutella mound onto the center of a brownie disc. Carefully wrap the dough around the Nutella mound, assuring that the dough ball is fully sealed. Place back onto baking sheet. Repeat with the remaining brownie discs. Refrigerate brownie balls for about 45-60 minutes, or until hard.
  • Place the butterscotch chips, peanut butter, and coconut oil into a medium microwave-safe bowl. Heat in the microwave for 1 minute, remove, stir, then return to the microwave for 30-60 seconds more, or until mixture is smooth. Stir in the chopped peanuts.
  • Remove the brownie balls from the refrigerator. Using two forks, dunk one of the brownie balls into the butterscotch mixture. Lift it out of the bowl, tap off some of the excess mixture, then place back onto the baking sheet. Repeat with the remaining brownie balls. Refrigerate balls for 15 minutes, or until butterscotch shell is set.


*To make Nutella easier to scoop, I refrigerated it for about 30 minutes before scooping.
**If using my recipe, you will not be adding the milk chocolate chips to the batter. Obviously, you won't be adding the strawberries or ganache either 😉
***Depending on which brownie recipe you use, you might end up making more or less than the serving amount. It also might vary depending on the size of your truffles. Mine were on the bigger side.
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Lauren @ Lemon & Mocha June 27, 2018 - 6:10 PM

OMG – I have never seen anything like these! That peanut butterscotch shell sounds amazing. Can’t wait to try them!

Jillian June 27, 2018 - 11:15 PM

These are definitely not your average brownie or cookie! The peanut butterscotch bombshell is the best part in my opinion. You for sure won’t be disappointed 😉


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