Best Candy Bar 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!

CANDY BAR BROWNIES

Steps:

• In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

CANDY BAR BROWNIE BOMB RECIPE - (4.4/5)

Steps:

• ~For Ice Cream: * BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk. * Divide in half. * Beat peanut butter into one half of cream mixture. Swirl in 1/4 cup fudge topping. Do not over mix. * Stir candy bar pieces into remaining cream mixture. * Freeze 3 hours or until partially frozen. ~For Brownie: * Coat 9-inch round cake pan with baking spray with flour. * Prepare brownie batter according to package directions using oil, water and egg. * Pour into prepared pan. * Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. * Cool 15 minutes. Remove to wire rack to cool completely. * LINE 2.5 quart (9-inch) diameter bowl with plastic wrap. * Spread peanut butter ice cream evenly on bottom and sides of bowl. * Freeze 1 hour until firm. * Spread candy bar ice cream over peanut butter ice cream, filling bowl completely. * Place brownie on top. * Cover; freeze 2 hours until firm. * INVERT bomb onto serving dish. * Remove bowl and plastic wrap. * Drizzle with fudge topping. Sprinkle with chopped peanuts.

CANDY BAR BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
• In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
• In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
• In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.