Mrs Moms Brownie Bombs Food

BROWNIE BOMBS RECIPE BY TASTY

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!

MOM'S FAMOUS MARSHMALLOW BROWNIES RECIPE

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.

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY

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!

MOTHER LODE BROWNIES (MRS FIELD'S COOKBOOK)

Steps:

• preheat oven to 325 degrees.
• grease and flour a 9x9 baking pan.
• make the brownie layer: in a small bowl, combine the flour and baking soda.
• in a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly.
• in a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in coclor.
• beat in the cooled chocolate mixuted and the vanilla.
• gradually beat in the flour mixture.
• pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy.
• cool in the pan on a wire rack.
• prepare the caramel leayer: in a small, heavy saucepan, dissolve hte sugar in the water over low heat, stirring cosntantly.
• bring to a boil over medium-high heat, then let boil without stirring until the syrup turn sa deep amber.
• while the syrup is boiling, brush down the sides of thep an from time to time with a wet pastry brush to prevent crystals from forming.
• remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly).
• continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream.
• stir in the butter until smooth.
• set the caramel aside until it has cooled slightly but is still spreadable.
• Assemble: Preheat the oven to 325 degrees.
• spread the caramel over the cooled brownies.
• sprinkle the toppings over hte caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely).
• set on a wire rack to cool, then cut into squares.