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
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
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.
STRAWBERRY BROWNIE BOMBE
Meet the Cook: A friend and I dreamed up this recipe. We use it to entertain and for special family dinners. For an extra touch, you can dip the strawberries in chocolate. -Joanne Watts, Kitchener, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
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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