Brownie Bombe Recipes

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.

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!

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Mix oil and sugar until well blended.
• Add eggs and vanilla; stir just until blended.
• Mix all dry ingredients in a separate bowl.
• Stir dry ingredients into the oil/sugar mixture.
• Pour into greased 9 x 9 square pan.
• Bake for 20 minutes or until sides just starts to pull away from the pan.
• Cool completely before cutting.
• Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

Steps:

• Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans. , Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm., Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer. , In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe. , Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.

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!

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!