Best 8 Brownie Bombs Recipes

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!

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!

CANDY BAR BROWNIE BOMBS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mix, water, oil and eggs until well blended. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.
• Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.
• Line cookie sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in center of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on cookie sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.
• Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to cookie sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.

MINT CHIP BROWNIE BOMBS

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.

BROWNIE BOMBS!

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!

CHOCOLATE COVERED CHERRY BROWNIE BOMBS RECIPE - (4/5)

Steps:

• Make brownies and bake according to directions on the box. Let cool completely. DO NOT OVERCOOK. Crumble the brownies and mix in about 3/4 cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. Add more frosting a little at a time if you need to until you have the right consistency (stays together easily, but isn't too sticky) to roll into balls. Start with about 1 tablespoon of brownie/frosting mixture. Form into a ball, then make a hole in the middle to drop one cherry from the pie filling into. Use a little more the brownie/frosting mixture if needed to seal the cherry in. Place balls in freezer for about 20 minutes. While they are hardening in the freezer, melt the chocolate chips. You may use more or less depending on how heavily you coat the balls. After removing the balls from the freezer, keep them in the refrigerator while taking one out at a time and dropping into the melted chocolate, tap off the excess chocolate and place on wax paper for them to dry completely.

MRS. MOM'S BROWNIE BOMBS

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 :)

BROWNIE PEANUT BUTTER BOMBS RECIPE - (4.5/5)

Steps:

• 1. Make the brownies according to the box. Make sure to follow the direction to.make fudgy brownies & NOT cake -like ones. Cook in a 13"x9" pan. Cool. 2. Peanut Butter Filling: While brownies are cooling, make the peanut butter balls. In a small bowl, mix together peanut butter, confectioners sugar, salt & vanilla. 3. Chill the peanut butter mixture for 15-30 mins in the freezer to make it easier to roll into balls. 4. Remove from freezer, scoop TBSP of mixture & roll into a ball. Repeat with all the peanut butter mixture. 5. Cut the brownies into small squares, about 1 - 1 1/2 " size. Pick up a square & gently flatten it with your palm. 6. Place a peanut butter ball in the middle of the flattened brownie & very gently wrap the brownie around the peanut butter ball. Don't worry if the brownie starts to break or crack or the peanut butter oozes out the sides. No big deal! Just roll it around in your hands until the brownie completely surrounds the peanut butter ball the best you can. Repeat with remaining brownie squares & return to the freezer for 30 mins. 7. Melt chocolate in microwave or double boiler. Using a fork, dip each brownie peanut butter ball into the chocolate, coat completely & allow excess to drip off. Set on a wax paper covered plate or baking sheet & sprinkle the tops with mini chips. Store in an airtight container in the fridge.