Brownie Bombs
Indulge in these delightful Brownie Bombs, rich in chocolate flavor and textures, perfect for impressing friends and family with minimal effort.
Ingredients
Main Ingredients
- 1 cup semi-sweet chocolate chips Opt for high-quality chocolate for a rich flavor; dark chocolate can be substituted for a more decadent taste.
- 1/2 cup unsalted butter Melted; coconut oil can be used for a dairy-free variation.
- 3/4 cup granulated sugar Feel free to swap with coconut sugar for a lower-glycemic option.
- 2 large eggs Room temperature; flax eggs are a great alternative for a vegan version.
- 1 teaspoon vanilla extract Adds depth; almond extract can provide a unique twist.
- 1 cup all-purpose flour Whole wheat flour can increase fiber content without impacting texture much.
- 1/4 teaspoon salt A pinch enhances flavor; you can omit it for a low-sodium version.
- 1/2 cup chopped nuts Optional. Walnuts or pecans for those who love crunch; can be left out for nut-free options.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, melt the butter and chocolate chips together over low heat, stirring frequently.
- Once melted and cooled slightly, remove the saucepan from heat. Stir in the sugar until well mixed.
- Add the eggs, one at a time, incorporating them fully before adding the next.
- Stir in the vanilla extract.
- In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- If you’re adding nuts, fold them in gently.
Baking
- Pour the batter into a greased 8x8 inch baking pan. Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack.
- Once cooled, cut them into bite-sized 'bombs.'
Notes
To keep your Brownie Bombs fresh, store them in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to 3 months. Experiment with healthier substitutions like avocado or pureed beans.