Neapolitan Brownie Bomb Recipe By Tasty

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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

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY



Brownie Ice Cream Bombs Recipe by Tasty image

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

9 oz fudge brownie mix, baked according to package instructions in a 9 x 13-inch pan
¾ cup vanilla ice cream
3 large raspberries
10.5 oz chocolate frosting, melted
1 teaspoon cornstarch
3 tablespoons water, divided
1 cup raspberries
¼ cup sugar
1 tablespoon lemon juice

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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