March 14, 2012

Roasted Walnut Brownie Bombs

RICH CHOCOLATE HIGH ALERT!!! I ve been feeling very chocolaty lately and wanted to make some real yummy chocolaty brownies. I have the perfect recipe for it and went for it today. Brownies are a favourite among most chocolate lovers and i would say its kinda  a cross between cakey and fudgy. I made it and suddenly a light bulb went zaaapp inside me. Felt very destructive and crumbled up the entire lot. I am mad right ? Yes, sometimes i am quite mad but these madness do lead to something better sometimes. This time too magic happened and i came up with these fab brownie bombs. This post therefore is a combo of both a brownie and brownie bombs. Make whichever you prefer, but make sure you do give these bombs a go. You will want to keep making them again and again as it finishes too quickly. Dont be surprised that i have not added any baking powder or soda as we dont want the brownie to rise but should be dense and moist. Best part of this brownie is, we are not using any electric beater either but using a single bowl and a wire whisk to combine everything. Beating too much incorporates air into it which is to be avoided.


For the moist fudgy Brownies, you will need:
Dark Chocolate Chopped - 150 gms
Unsalted Butter - 115 gms
Eggs - 3
Cocoa - 2 Tbsp
Granulated Sugar - 200 gms
Chocolate or Pure Vanilla Essence - 1 tsp
Plain Flour - 3/4th cup
Roasted Walnuts chopped - 1 cup

I roasted the walnuts in the oven for 10 minutes and roughly chopped it.
Preheat the oven to 180 degrees and grease a 8 inch square pan.
Melt the chocolate and butter over a pan of simmering water.
Remove from heat and add the sugar stirring with a wire whisk allowing the sugar to dissolve a bit.
Add the essence and eggs one at a time beating well with the wire whisk after each addition.
Finally, stir in the cocoa powder,flour and the chopped walnuts till well combined.
Pour into the prepared pan and bake for about 25 to 30 minutes until a tooth pick comes out with a little of the batter clumps but firm at the top.
Take care not to over cook it as it will dry out. So keep checking now and then towards the end as a minute or two more makes a huge difference to the texture.
Cool completely before cutting into squares.
Enjoy your brownies with some ice cream or proceed to the next step to make the brownie bombs.

For the Brownie Bombs, you will need:
The above prepared brownies
Hersheys Chocolate Syrup - 1/2 cup
Melted Dark Chocolate - 110 gms (Optional)



Crumble the cooled brownies in the food processor and add the Hersheys syrup.
The mixture will look very gooey. Grease your palm and make bite sized balls with the brownie mixture.
Cool in the fridge for atleast half an hour.
Savour it as it is or dip in the melted chocolate and chill until set.
You can also make these as brownie pops but inserting a lollipop stick to it.

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