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Brownie Bombs




Source of Recipe


Internet


List of Ingredients




1 spray PAM Original Canola Cooking Spray
3.5 oz. Callebaut® 811 bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) lactose free Fleischmann's® Unsalted stick margarine
4 oz. unsweetened chocolate, coarsely chopped
1/2 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts, roasted




Recipe



Pre-heat oven to 350ºF. Spray baking pan with PAM® and set aside. Place coarsely chopped bittersweet chocolate into food processor and pulse several times until chocolate pieces resemble small chips, then set aside. In a small microwavable bowl, melt margarine and unsweetened chocolate in microwave for 45 seconds. Continue heating for 15-second intervals until margarine and chocolate are melted. Stir until well blended.

In a large bowl, mix sugars, vanilla and beaten eggs. Stir in melted chocolate. Sift in flour, baking powder and salt, and stir only until flour is partially blended (batter still has white surface but no longer has large pockets of flour). At this point, add reserved 3.5 oz. of bittersweet chocolate pieces along with chopped walnuts, and stir just until blended. (Do not over mix!) Pour into prepared baking
pan and smooth out the surface as much as possible with a spatula.

Bake for 35-40 minutes.

When done, toothpick will NOT come out clean because of melted chocolate pieces, but there shouldn't be any granular batter on toothpick. Remove from oven, let cool for at least 60 minutes (not seconds) prior to serving. Optionally, let cool only a few minutes before pouring warm Chocolate Rum Glaze on top. Then chill at least 6 hours, preferably overnight, prior to serving. When ready to devour, cut into 1" pieces and serve.

Servings: 30

Entertaining: Great as a bite-size dessert at any time (they're especially good after midnight).

Presentation: Cut into 1" squares and stack high onto serving plate. For a more elegant presentation, coat brownies with Chocolate Rum Glaze and garnish with small, thin slices of dried fruit (such as dried apricots, pineapple, ginger, mango or papaya).

Variations: Use light brown sugar instead of dark brown sugar, or pecans instead of walnuts.

Tips: After baking, it's a little tricky getting the first piece out of the pan. You might just have to eat it. Slice the brownies with a hot kitchen knife (run knife under hot water and wipe dry between cuts).

Extra Equipment: Food processor, 9" square baking pan.