Mrs Moms Brownie Bombs Recipes

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BROWNIE BOMBS RECIPE BY TASTY



Brownie Bombs Recipe by Tasty image

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

1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
⅓ cup oil
¼ cup butter, melted
¾ cup granulated sugar
½ cup cocoa powder
1 large egg
2 teaspoons vanilla extract
10 milk chocolate truffles
2 tablespoons powdered sugar, for dusting

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

MINT CHIP BROWNIE BOMBS



Mint Chip Brownie Bombs image

Chocolate and mint come together in these easy-to-make indulgent brownie truffles.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ mint chip brownie mix
Water, oil and egg called for on brownie box
6 oz vanilla candy coating (almond bark) (from 20-oz package)
3/4 cup semisweet chocolate chips (from 12-oz bag)
1 tablespoon shortening

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal. Make brownie batter as directed on box, reserving mint chips packet for later; spread in pan. Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • Remove brownies from pan by foil; cut 1/8-inch off around edges of brownie. Cut brownie into 6 rows by 4 rows, making 24 brownie pieces. Line cookie sheet or tray with sides with cooking parchment paper. Roll brownie pieces into balls, and place on cookie sheet; refrigerate 15 minutes.
  • In small microwavable bowl, microwave almond bark uncovered on High 1 to 2 minutes, stirring every 15 seconds, until smooth. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds, stirring every 30 seconds, until smooth.
  • Using 2 forks, dip and roll 12 balls, one at a time, in almond bark. Shake off excess almond bark, and place on lined cookie sheet. Dip remaining 12 balls in chocolate; shake off excess chocolate, and place on lined cookie sheet. Refrigerate brownie truffles about 20 minutes or until coating is set.
  • In small microwavable bowl, place reserved mint chips and 1/2 teaspoon oil, as called for on brownie box. Microwave uncovered on High 25 to 30 seconds; stir until chips are melted. Drizzle over chilled brownie truffles. Refrigerate until drizzle is set, about 10 minutes.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Truffle, Sodium 70 mg, Sugar 18 g, TransFat 0 g

MRS. MOM'S BROWNIE BOMBS



Mrs. Mom's Brownie Bombs image

Yummmm! These brownies ARE the bomb. The cookie dough layer is luscious (you're going to want to eat it with a spoon!). The brownie layer is nice and chewy, the cookie dough is creamy and the chocolate glaze on top is perfect. These are going to be a big hit when served.

Provided by Cara Metzger

Categories     Chocolate

Time 30m

Number Of Ingredients 16

BROWNIE LAYER
1 pkg brownie mix
1 tsp instant coffee granules
COOKIE DOUGH LAYER
1 c butter softened
3/4 c sugar
3/4 c brown sugar, light
1 tsp vanilla extract
1/3 c heavy cream (or milk)
1 tsp salt
1 tsp baking soda
2 c all purpose flour
1 c mini chocolate chips
CHOCOLATE GANACHE FROSTING
3/4 c heavy cream
1 pkg milk chocolate chips (12 oz)

Steps:

  • 1. Prepare brownies according to your package instructions. Make sure your box is for a 13 X 9" size. You could also use your favorite homemade brownie recipe. I used Duncan Hines and it called for 2 large eggs, 1/4 cup water, and 3/4 cup oil. Mix 1 tsp instant coffee granules to warm water (amount instructed on your package) stir to dissolve then add oil and mix well. Beat in eggs and then add contents of brownie mix and stir until well mixed. Bake in 13 X 9" greased pan. Follow baking instructions per box for the amount time needed. Don't over bake, no one wants a dry brownie! Let brownies cool.
  • 2. For the cookie dough layer, mix softened butter, white, and brown sugar until light and fluffy. Add vanilla and heavy cream (or milk). Add remaining ingredients. Feel free to lick the bowl... there's no raw eggs in this recipe! Spoon the cookie dough over cooled brownies. I found it was easiest to press into the brownies using my hands. Refrigerate for about 1/2 hour.
  • 3. Place heavy cream in a microwave safe bowl or glass measuring cup and microwave for one minute. Add milk chocolate chips and stir until smooth. If you need to microwave longer you can. Just be careful because they melt easily and also burn easily. Stir until smooth and then pour over cookie dough layer. Tilt pan back and forth to cover. Refrigerate, then scarf down :)

KETO BROWNIE BOMBS



Keto Brownie Bombs image

These easy chocolate keto brownie bombs are dangerously delicious!

Provided by Chocolate Covered Katie

Categories     Dessert     Snack

Time 5m

Number Of Ingredients 6

1 cup nut butter of choice, (or allergy friendly)
2/3 cup cocoa powder
4-5 tbsp sweetener of choice, (or as desired)
1/4 tsp salt
optional mini chocolate chips
optional 2 tbsp coconut oil

Steps:

  • Blend everything together in a food processor-scraping down the sides as needed-until it forms a smooth dough. Roll into balls. If you've added melted chocolate or coconut oil, refrigerate just until they are firm enough to scoop into balls with a mini cookie scoop. I haven't tried the recipe in a blender and am not sure it would work, but be sure to report back if you experiment!View Nutrition Facts

Nutrition Facts : Calories 51 kcal, ServingSize 1 serving

MOM'S BEST EVER BROWNIES



MOM'S BEST EVER BROWNIES image

Oh, these brownies brought back childhood memories. They reminded me of my grandmother's brownies. The buttermilk helps make these super moist. And that icing? Tops them off perfectly. So chocolaty, so moist and so good!

Provided by penny jordan

Categories     Other Desserts

Time 50m

Number Of Ingredients 18

BROWNIE MIXTURE
2 stick butter
4 Tbsp cocoa, unsweetened
1 c boiling water
2 c sugar
2 c all-purpose flour, sifted
1 pinch salt
1/2 c buttermilk
1 tsp baking soda
2 large eggs
1 c chopped walnuts or pecans
BROWNIE ICING
1 stick butter
4 Tbsp milk
4 Tbsp cocoa, unsweetened
1 tsp vanilla extract
1 - 2 c powdered sugar
1/2 c chopped walnuts or pecans

Steps:

  • 1. PREHEAT: Oven to 350 degrees F. PREPARE: Baking pan by greasing and flouring 9x13x2-inch pan (or spraying with 'Baker's Joy' nonstick cooking spray).
  • 2. FOLLOW DIRECTIONS CAREFULLY.
  • 3. COMBINE: 2 sticks butter, 1 cup boiling water, and 4 Tbsp Cocoa in small sauce pan and bring to a boil.
  • 4. MIX: 2 Cups Sugar, 2 Cups flour, and salt together and add hot mixture.
  • 5. DISSOLVE: 1/2 Cup buttermilk and 1 tsp. baking soda together, add 2 eggs. MIX: Well. ADD: Nuts. MIX WELL: All above ingredients together. POUR: Into prepared pan and bake at 350 degrees F for 20-25 minutes. COOL: Slightly.
  • 6. ICING: MEANWHILE: Prepare icing by melting, butter, milk, cocoa together in small sauce pan. ADD: Powdered sugar to thicken. ADD: Vanilla extract. SPREAD: Icing on slightly cooled brownies. SPRINKLE: Nuts over iced brownies. COVER: Until ready to serve. CUT: In squares. SERVE & ENJOY! STORE: Covered leftovers.

BROWNIE BOMBS!



Brownie Bombs! image

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

4 ounces unsweetened chocolate squares
1/2 cup unsalted butter
1 2/3 cups sugar
1/2 teaspoon vanilla extract
3 eggs
3/4 cup all-purpose flour
1 (8 ounce) package cream cheese, softened
1 egg
4 teaspoons all-purpose flour
1/4 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2-1 cup chopped walnut pieces (optional) or 1/2-1 cup almonds, pieces (optional)

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

CHOCOLATE COVERED CHERRY BROWNIE BOMBS



Chocolate Covered Cherry Brownie Bombs image

These Chocolate Covered Cherry Brownie Bombs are delicious bites of brownie surrounding cherries and then dipped in chocolate!

Provided by Lisa Longley

Number Of Ingredients 4

1 box of brownie mix and the ingredients it takes to make them
3/4 cup chocolate frosting
15 oz almond bark (melted according to package instructions)
1 can of cherry pie filling or maraschino cherries (see note)

Steps:

  • Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
  • Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
  • Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
  • Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
  • Once you have all your bombs made, pop them in the freezer for about 20 minutes.
  • While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
  • After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
  • Place it on wax paper and wait for it to dry completely.

MOM'S FAMOUS MARSHMALLOW BROWNIES RECIPE



Mom's Famous Marshmallow Brownies Recipe image

If you are craving a good brownie recipe, these Homemade Marshmallow Brownies need to be on your list. They are simple, delicious, and you will probably be known for making the best brownies.

Provided by Momma Cyd

Categories     Dessert

Time 1h2m

Number Of Ingredients 13

1 cup butter (softened to room temperature)
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 1/2 cups flour
1 teaspoon salt
2 teaspoons vanilla
10 ounces miniature marshmallows
1/2 cup butter (softened)
2 Tablespoons milk
1 teaspoon vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Steps:

  • Soften margarine and blend in sugar and cocoa. We like to mix the brownie batter by hand for best results.
  • Beat together and add 4 eggs, one at a time, mixing after each one.
  • Add flour, salt and vanilla and mix well.
  • Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch.
  • Bake 22-25 minutes at 350.
  • Remove from oven and cover entire top with 1 package of miniature marshmallows.
  • Return to oven for 3 minutes, until marshmallows are soft and puffy.
  • Cool and frost with chocolate frosting.

Nutrition Facts : Calories 211 kcal, Carbohydrate 33 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 151 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

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