Fudgy Bonbons Recipes

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

FUDGY BONBONS

Steps:

• 1. Preheat oven to 350 degrees . In a heavy saucepan over low heat, stir chocolate chips and butter until melted and smooth. Stir in condensed milk, flour and vanilla until well blended. Shape one level teaspoon of chocolate chip dough around each candy kiss. Arrange bonbons one inch apart on ungreased cookie sheets. Bake 5 minutes. Watch closely when these are baking as they can over-bake quickly. Bonbons will be soft and shiny, but will firm up as they cool.

FUDGY BONBONS

Steps:

• In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth (mixture will be stiff). Add sweetened condensed milk; mix well.
• In large bowl, combine flour, nuts (if desired), chocolate mixture and vanilla; mix well.
• Shape (scant) one tablespoon dough (use measuring spoon) around each candy kiss, covering completely.
• Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will firm as they cool. Remove from cookie sheets.
• Cool 15 minutes or until completely cooled.
• In small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted and smooth.
• Drizzle over cooled cookies.
• Store in tightly covered container.

FUDGY BONBONS

Steps:

• Heat oven to 350 degrees F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well.
• Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
• Bake at 350 degrees F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
• Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set.
• Store in tightly covered container.

FUDGY BROWNIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment. Melt the butter and chocolate in a large heatproof bowl in 30-second bursts in the microwave until the mixture is smooth and glossy. Alternatively, set the bowl over a pan of simmering water, ensuring the base doesn't touch the water, and stir until smooth. Leave to cool slightly.
• Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Scrape the cooled chocolate mixture into the egg mixture, and fold gently until well-combined.
• Sift in the cocoa powder, flour and a pinch of salt. Mix to combine, then fold in most of the milk chocolate, pretzels and nuts, reserving some for the top. Scrape the batter into the prepared tin and scatter with the reserved chocolate, pretzels and nuts. Bake on the middle shelf of the oven for 25 mins until just set with a shiny top and gentle wobble in the middle. Leave to cool completely in the tin, then slice and serve.

FUDGY BONBONS RECIPE - (4.5/5)

Steps:

• Do NOT unwrap all 60 kisses. You will probably use only about 45 or so. Heat oven to 350°F. Place chocolate chips, margarine and sweetened condensed milk in microwave safe bowl. Heat on high for 2 minutes. Stir until mixed. Add vanilla and stir. Add flour and nuts and mix well. Using a measuring spoon, take 1 Tablespoon of dough and wrap around each kiss. Place on an un-greased cookie sheet and bake for 6 to 8 minutes. Cookies will be soft and appear shiny, but will become firm upon cooling. DO NOT OVER BAKE. Remove from cookie sheets and allow to cool. If desired, combine white chocolate and shortening in small microwave bowl. Cook on high for 10 sec intervals. Drizzle over cookies. Store in a tightly covered container. This step is optional. If eliminated, they become "low calorie"! Amount Per Serving Calories 103.35 Calories From Fat (46%) 47.28 % Daily Value Total Fat 5.64g 9% Saturated Fat 2.55g 13% Cholesterol 2.94mg Sodium 20.65mg Potassium 32.23mg Total Carbohydrates 12.85g 4% Fiber 0.62g 2% Sugar 5.75g Protein 1.75g 4% Tips Crisco is essential to keep the white chocolate from seizing. Reviews 5 stars - ME 1/22/2007

RIBBON FANTASY FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

FUDGE BONBON COOKIES

Steps:

• In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.