Hello lovelies,
Back in February, I was having a nightly scroll when I received a picture message from my mum of what the baking world like to call a ‘brownie bomb’.
She had come across one whilst also, having a nightly scroll and instantly wanted me to recreate one for her to try.
Weirdly enough, I had seen multiple ‘brownie bombs’ across social media myself and actually had them written down on my ‘bakes to do’ this Easter. So, I took this as my sign to get my butt into the kitchen and make a batch of my own.
If you haven’t heard of a ‘brownie bomb’, it is a desert consisting of a brownie ball being stuffed with fillings like truffles, cookie dough or like the ones I’m sharing with you today, creme eggs.
This is such a rich, decadent recipe which is gooey and chocolatey and perfect for Easter.
There are many different intricate recipes for brownie bombs doing their rounds on the internet but I decided to go simple for my first try.
Mine is a simple brownie ball stuffed with a creme egg, which i have rolled in some chocolate shavings. After creating this batch myself, I can confidently say this is actually a really easy recipe to re-create and tastes utterly scrumptious. I knew I had to share with you guys asap!
I know you’ll love these as much as my mum and loved ones did.
So, if you’d like to create a batch of brownie bombs yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat, Desert, Easter
Servings: 11 Brownie Bombs
Prep Time: 20 Minutes
Bake Time: 25-30 Minutes
Cooling Time: 1 Hour
Assembling Time: 10 Minutes
Chill Time: Minimum Of 1 Hour
Overall Time: 2+ Hours
Ingredients You Need For The Brownies:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 4 Large Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
Other Ingredients You Need:
- 11 Creme Eggs
- 150g Of Milk / Dark Chocolate, Grated
How To Make The Brownies:
- Firstly, gather together your equipment and ingredients, line 2, 8” brownie tins with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, In a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- Next, once combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Pour the brownie batter into the prepared baking tin and place into the oven to bake for 25-30 minutes, until the edges are set and there’s a slight wobble in the centre of the brownie.
- Once baked, remove the brownies from the oven and allow to cool completely in the tin.
How To Assemble:
- Now that the brownies have cooled, it’s time to assemble.
- Sprinkle a decent amount of the grated chocolate onto a plate, then set to one side.
- In a large mixing bowl, using an electric whisk (or a stand mixer with the paddle attachment), beat the brownie until broken down.
- My brownie mixture was thick/moist enough to not need to add any buttercream but if yours feels to dry, at this point add 1tbsp of chocolate buttercream / frosting at a time and mix well until you have a thick brownie mixture. You do not want the mixture to be too wet or sticky.
- Portion the brownie mixture into 11 portions.
- Flatten one portion of the brownie mixture into the palm of your hand, add one frozen creme egg into the centre and then wrap the brownie mixture around the creme egg.
- Once wrapped, roll the brownie bomb into the grated chocolate so that the outside of the bomb is coated well in chocolate.
- Repeat the steps above for all 11 brownie bombs.
- Finally, place each of the finished brownie bombs onto a plate and place into the fridge for a minimum time of 1 hour to set. Once set, you can serve.
That’s your Crème Egg Brownie Bombs prepared, baked, rolled and chilled, ready for you to enjoy this Easter.
Notes:
- Store these brownie bombs in the refrigerator for up to 7 days.
- You can freeze these brownie bombs for up to 3+ months. I would recommend wrapping the bomb in a layer of clingfilm so that the brownie does not get freezer burn. Remove from the freezer 24 hours before use and place straight into the fridge to defrost before serving.
- To make this recipe quicker and easier, you can buy and use shop brought brownies as well as shop brought buttercream / frosting – I’m not here to judge!
- You can use any soft centred chocolate egg you fancy – it will taste just as yummy. This was my first time making so I went with the traditional creme egg.
- There are plenty of different ingredients you can roll your brownie bomb in like: biscoff / oreo crumbs, or chocolate sprinkles. The options are endless and completely down to you.
For a first attempt, I’m beyond thrilled with the outcome of these brownie bombs.
They are super quick and easy to make, bake and assemble and they really do taste as good as they look.
Now that I know what I’m doing, I cannot wait to have a play around with different flavours to take these to the next level.
Let me know in the comments below if you make these brownie bombs yourself and if you do, what your thoughts are on them. Have you heard or even tried a brownie bomb before? How easy are these to recreate?
Sending you all tons of love & hugs as always,
Elle xo
