BROWNIE BOMBS RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, baking powder, oil, butter, granulated sugar, cocoa powder, large egg, vanilla extract, milk chocolate truffles, powdered sugar
Provided by Julie Klink
Categories Bakery Goods
Yield 10 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In a large bowl, combine the oil, melted butter, sugar, and cocoa powder and whisk.
- Add the egg and vanilla and mix until the ingredients are incorporated.
- Add the flour mixture, and mix thoroughly with a spatula.
- Roll the dough into 2-inch (5-cm) balls. Press a truffle into each dough ball and wrap the dough around so the truffle is not exposed. Place onto a parchment paper covered baking pan.
- Bake for 10 minutes, until the dough is slightly firm to the touch.
- Dust with powdered sugar. Can be stored in an airtight container up to 5 days. Reheat in the microwave for 20 seconds before eating.
- Enjoy!
Nutrition Facts : Calories 291 calories, Carbohydrate 31 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
BROOKE'S BEST BOMBSHELL BROWNIES
These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!
Provided by BROOKE
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 37.5 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 29 g
NEAPOLITAN BROWNIE BOMB RECIPE BY TASTY
Here's what you need: brownie mix, vegetable oil, water, eggs, strawberry ice cream, vanilla ice cream, chocolate ice cream, cocoa powder
Provided by Vaughn Vreeland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper and line a large bowl with plastic wrap.
- In a medium bowl, mix 1 package of the brownie mix, ⅓ cup (80 ml) oil, ⅓ cup (80 ml) water, and 1 egg until just combined. Pour the mix onto a prepared baking sheet and spread with a spatula until even. Repeat with the remaining brownie mix, oil, water, and egg. Bake for 13-15 minutes, until the brownies are fudgy, yet firm. Remove from the oven and let cool.
- Once cool, cut 1 pan of the brownies in half lengthwise, then into 8 equal rectangles. Cut 4 of those rectangles diagonally to make a total of 8 triangles and 4 rectangles. Configure the brownie pieces in the lined bowl so that they cover the sides and the bottom. Once the inside is covered, press down firmly on all the brownies, especially the seams, to create a shell. Make sure there are no openings in the outer layer.
- Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula. Cover with plastic wrap and press a medium bowl into the ice cream so that it rises up on the sides, until flush with the top of the bowl. Freeze for 3 hours, until the strawberry layer is solid.
- Unwrap and add the vanilla ice cream. Cover with plastic wrap and press a small bowl into the ice cream so it comes up the sides and is flush with the strawberry layer. Put back in the freezer for 2 hours.
- Meanwhile, cut a circle in the other pan of brownies the circumference of the large bowl. This will cover the ice cream layers, serving as a base when the bomb is flipped over.
- Uncover the frozen vanilla layer and fill the well with the chocolate ice cream. Cover with the brownie circle (save brownie leftovers for later!). Press the circle into the bowl to secure it, then freeze for 1 hour.
- Carefully remove the bomb from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl. (Running a warm towel around the bowl will also do the trick.). Once you can lift up the bowl easily, uncover the bomb and dust with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 952 calories, Carbohydrate 105 grams, Fat 54 grams, Fiber 3 grams, Protein 12 grams, Sugar 84 grams
HAZELNUT BROWNIE BOMBE
I love making ice cream bombes-they look so elegant yet are incredibly simple to make. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts., Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm., Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella. Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.
Nutrition Facts : Calories 960 calories, Fat 62g fat (22g saturated fat), Cholesterol 118mg cholesterol, Sodium 278mg sodium, Carbohydrate 101g carbohydrate (84g sugars, Fiber 9g fiber), Protein 15g protein.
CANDY BAR BROWNIE BOMBS
You are in for a surprise with these irresistible brownie bites! Your favorite mini candy bars get tucked inside classic fudge brownies for a best-of-both-worlds dessert.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 35
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mix, water, oil and eggs until well blended. Spread in pan.
- Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.
- Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.
- Line cookie sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in center of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on cookie sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.
- Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to cookie sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 18 g, TransFat 0 g
BROWNIE BOMBS!
By now - I am sure you all know about my love affair with chocolate. Brownies are the worst for me - I cannot resist them! Passive cook time includes 30 minutes for allowing dessert come to room temperature.
Provided by Manami
Categories Dessert
Time 1h27m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Coat an 8"x8"x2" baking pan with non-stick cooking spray.
- Set aside.
- In a saucepan, melt the unsweetened chocolate and butter over low heat.
- Remove from heat.
- Stir in 1-1/3 cups of sugar and the 1/2 teaspoon vanilla extract.
- Cool the mixture for 15 minutes.
- Beat in eggs and 3/4 cup flour.
- In a mixing bowl, mix the remaining 1/3 cup sugar, cream cheese the 1 egg and 4 teaspoons all-pupose flour & 1/4 teaspoon vanilla extract.
- In prepared pan, spread 2/3 of the chocolate batter in the pan.
- Spoon cream cheese layer over batter.
- Dollop with remaining chocolate batter.
- Bake in a 350F oven for 20 minutes.
- Sprinkle with semi-sweet chocolate pieces.
- Bake for 12 minutes more.
- Cool.
- Cover; store in refrigerator.
- Let the chilled dessert stand at room temperature for 30 minutes before serving.
- Control yourselves - it is worth it!
Nutrition Facts : Calories 284.2, Fat 17.3, SaturatedFat 10.4, Cholesterol 83.7, Sodium 62.7, Carbohydrate 31.7, Fiber 1.7, Sugar 23.9, Protein 4.5
BROWNIE ICE CREAM BOMBS RECIPE BY TASTY
This quick and easy dessert is the bomb dot com. Store-bought brownie mix meets vanilla ice cream and raspberry drizzle to form delectable frozen bites. Fill them with anything your heart desires, but we think vanilla and raspberry make a sweet power couple.
Provided by Betsy Carter
Categories Desserts
Time 4h30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Make the brownie bombs: Cut 3 8-inch (20 cm) squares of plastic wrap. Place the plastic wrap in the cups of a 6-cup jumbo muffin tin, alternating between rows so you have enough space to work.
- With a 3½-inch (8.75 cm) cookie cutter, cut 6 circles out of the pan of brownies.
- Place a brownie circle in each prepared muffin cups. Using an ice cream scoop, scoop ¼ cup (35 g) of vanilla ice cream in the center of each brownie circle. Push a raspberry into the center of the ice cream and top with the remaining brownie circles. Wrap the plastic wrap around the brownie bomb. Place the muffin tin in the freezer and allow the brownie bombs to set for at least 4 hours, or up to overnight.
- Make the raspberry sauce: Add the raspberries, sugar, remaining 2 tablespoons of water, and the lemon juice to a small saucepan over medium-high heat and bring to a boil.
- In a small bowl, mix together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved.
- Once the raspberry mixture is boiling, reduce the heat to low and add the cornstarch slurry. Stir until the sauce thickens, 2-3 minutes. Remove the pot from the heat and let the sauce cool.
- Remove the brownie bombs from the freezer. Unwrap and place, domed side up, on a wire rack set over a baking sheet. Pour the melted chocolate frosting over the bombs, then place in the refrigerator to set, about 20 minutes.
- Remove the bombs from the refrigerator and drizzle with the raspberry sauce. Serve immediately.
- Enjoy!
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