Hazelnut Brownie Bombe Recipes

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HAZELNUT BROWNIES



Hazelnut Brownies image

I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put them in the freezer or we would have eaten the entire pan! They're now a family favorite.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, melted
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped hazelnuts
FROSTING:
2 cups semisweet chocolate chips
1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer
2 tablespoons butter
1/2 cup coarsely chopped hazelnuts

Steps:

  • In a large bowl, beat the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture. Fold in hazelnuts. , Spread into a greased 13x9-in. baking pan. 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., For frosting, in a microwave-safe bowl, heat chips and cream until chips are melted; stir until smooth. Stir in butter until melted. Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times. Frost brownies. Sprinkle with hazelnuts.

Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 136mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

HAZELNUT BROWNIE BOMBE



Hazelnut Brownie Bombe image

I love making ice cream bombes-they look so elegant yet are incredibly simple to make. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

2 cups semisweet chocolate chips
1/2 cup butter, cubed
3 large eggs, room temperature
1-1/2 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3 cups whole hazelnuts, toasted and chopped, divided
3 quarts chocolate ice cream, softened if necessary
1/2 cup Nutella

Steps:

  • Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts., Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm., Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella. Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.

Nutrition Facts : Calories 960 calories, Fat 62g fat (22g saturated fat), Cholesterol 118mg cholesterol, Sodium 278mg sodium, Carbohydrate 101g carbohydrate (84g sugars, Fiber 9g fiber), Protein 15g protein.

BROWNIE BOMBE



Brownie Bombe image

Provided by Food Network

Categories     dessert

Time 5h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the baking sheet
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 large eggs
2 sticks (1 cup) unsalted butter
8 ounces semisweet chocolate chips
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 quart chocolate ice cream, softened
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more in a shaker or sifter, for serving
1/2 cup hot fudge, warmed slightly
1/3 cup chopped walnuts

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
  • Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
  • Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
  • Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
  • For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
  • Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
  • Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
  • Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
  • In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
  • Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
  • Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.

HAZELNUT BROWNIES



Hazelnut brownies image

Ferrero Rocher chocolates make an indulgent finishing touch to these fudgy chocolate brownie squares studded with chopped nuts

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Makes 16

Number Of Ingredients 9

box of 16 Ferrero Rocher chocolates
250g pack salted butter , plus extra for greasing
250g golden caster sugar
225g light muscovado sugar
100g cocoa powder
4 large eggs
100g self-raising flour
85g ready-chopped hazelnuts
4 tbsp Frangelico or Fratello hazelnut liqueur (or Disaronno)

Steps:

  • Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.
  • Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn't catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.
  • Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they're completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.
  • Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don't cut through, it's just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.
  • Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

3-INGREDIENT HAZELNUT BROWNIES RECIPE BY TASTY



3-Ingredient Hazelnut Brownies Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, eggs, flour

Provided by Merle O'Neal

Categories     Bakery Goods

Time 30m

Yield 8 servings

Number Of Ingredients 3

13 oz chocolate hazelnut spread
2 eggs
½ cup flour

Steps:

  • Preheat oven to 350ºF (175ºC).
  • In a large bowl, combine ingredients.
  • Transfer mix to square baking dish.
  • Bake for 15 minutes.
  • Allow to cool for 5 minutes and then carefully cut into squares.
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 24 grams

HAZELNUT, COFFEE AND CHOCOLATE ICE CREAM BOMBE



Hazelnut, Coffee and Chocolate Ice Cream Bombe image

Provided by Emeril Lagasse

Categories     dessert

Time 5h20m

Yield 12 servings

Number Of Ingredients 28

Chocolate Brownie, recipe follows
Coffee Ice Cream, recipe follows
Hazelnut Ice Cream, recipe follows
2 1/2 cups heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 cup sweetened whipped cream
2 tablespoons Frangelico or brandy
8 ounces bittersweet or semisweet chocolate, finely chopped
1/3 cup toasted, chopped hazelnuts
1 stick unsalted butter
1/2 cup all-purpose flour, sifted
2 (1-ounce) squares unsweetened baking chocolate
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup hazelnuts
3 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
8 large egg yolks
1 cup sugar
1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello
2 cups milk
2 cups heavy cream
1 cup sugar
2 tablespoons instant coffee granules
6 large egg yolks

Steps:

  • Turn out the brownie onto a work surface and peel away the parchment paper. Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly.
  • Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt).
  • Remove the mold from the freezer. Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt).
  • Remove the mold from the freezer. With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake. Wrap in plastic wrap and return to the freezer to harden slightly.
  • Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base. Wrap in plastic and return to the freezer to harden completely, at least 4 hours.
  • To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients.
  • To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts.
  • Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.)
  • To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside.
  • To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside.
  • In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
  • Remove from the oven and let cool.
  • Preheat the oven to 350 degrees F.
  • Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely.
  • Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat.
  • Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
  • Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
  • Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use.
  • In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat.
  • In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes.
  • Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours.
  • Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.

NEAPOLITAN BROWNIE BOMB RECIPE BY TASTY



Neapolitan Brownie Bomb Recipe by Tasty image

Here's what you need: brownie mix, vegetable oil, water, eggs, strawberry ice cream, vanilla ice cream, chocolate ice cream, cocoa powder

Provided by Vaughn Vreeland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 8

2 packages brownie mix, divided
⅔ cup vegetable oil, divided
⅔ cup water, divided
2 eggs, divided
1 ½ qt strawberry ice cream, softened
1 qt vanilla ice cream, softened
½ qt chocolate ice cream, softened
cocoa powder, for dusting

Steps:

  • Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper and line a large bowl with plastic wrap.
  • In a medium bowl, mix 1 package of the brownie mix, ⅓ cup (80 ml) oil, ⅓ cup (80 ml) water, and 1 egg until just combined. Pour the mix onto a prepared baking sheet and spread with a spatula until even. Repeat with the remaining brownie mix, oil, water, and egg. Bake for 13-15 minutes, until the brownies are fudgy, yet firm. Remove from the oven and let cool.
  • Once cool, cut 1 pan of the brownies in half lengthwise, then into 8 equal rectangles. Cut 4 of those rectangles diagonally to make a total of 8 triangles and 4 rectangles. Configure the brownie pieces in the lined bowl so that they cover the sides and the bottom. Once the inside is covered, press down firmly on all the brownies, especially the seams, to create a shell. Make sure there are no openings in the outer layer.
  • Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula. Cover with plastic wrap and press a medium bowl into the ice cream so that it rises up on the sides, until flush with the top of the bowl. Freeze for 3 hours, until the strawberry layer is solid.
  • Unwrap and add the vanilla ice cream. Cover with plastic wrap and press a small bowl into the ice cream so it comes up the sides and is flush with the strawberry layer. Put back in the freezer for 2 hours.
  • Meanwhile, cut a circle in the other pan of brownies the circumference of the large bowl. This will cover the ice cream layers, serving as a base when the bomb is flipped over.
  • Uncover the frozen vanilla layer and fill the well with the chocolate ice cream. Cover with the brownie circle (save brownie leftovers for later!). Press the circle into the bowl to secure it, then freeze for 1 hour.
  • Carefully remove the bomb from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl. (Running a warm towel around the bowl will also do the trick.). Once you can lift up the bowl easily, uncover the bomb and dust with cocoa powder.
  • Enjoy!

Nutrition Facts : Calories 952 calories, Carbohydrate 105 grams, Fat 54 grams, Fiber 3 grams, Protein 12 grams, Sugar 84 grams

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From vizw.org


THE BEST VEGAN CHOCOLATE HAZELNUT BROWNIES - BRAISED & DEGLAZED
2021-03-18 After many trials of vegan brownies (8 to be exact), I’ve finally come to a recipe I’m happy with. Making normal brownies is easy but making 100% plant-based, vegan brownies is a completely different game. These vegan brownies are incredibly soft, intensely chocolatey and so good you won’t miss the dairy or eggs. A great recipe to have if ...
From braisedanddeglazed.com


NIGELLA LAWSON'S CHOCOLATE HAZELNUT BROWNIES | PEOPLE.COM
2017-02-01 1. Preheat oven to 350°. Line the base and sides of an 8-in.-square cake pan with parchment paper. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and salt on high ...
From people.com


HAZELNUT CARAMEL BROWNIES | LIL' COOKIE
2017-01-31 Caramel with hazelnuts: in a large skillet put sugar and form caramel. Meanwhile, heat cream and salt in a small pan to simmering point. When the caramel is amber, pour the cream and mix carefully. Cook over medium heat until you get golden and smooth caramel. Add the butter and cook while stirring for another 1-2 minutes until melted and blended.
From lilcookie.com


CHOCOLATE HAZELNUT BROWNIES RECIPE | MYRECIPES
Bake until a toothpick inserted into brownie part comes out with just a few moist crumbs, 20 to 24 minutes. Let cool on a rack about 10 minutes. Using a small metal spatula, loosen brownies from pans, move to rack, and cool completely.
From myrecipes.com


HAZELNUT BROWNIE BOMBE | JULZGAYE | COPY ME THAT
Hazelnut Brownie Bombe. tasteofhome.com JulzGaye. Vegan and Health-Conscious - TRYING to be oil-free loading... X. Ingredients. 2 cups semisweet chocolate chips; 1/2 cup butter, cubed ; 3 large eggs, room temperature ...
From copymethat.com


THIS MONTH'S RECIPES - ANNA OLSON
Preheat the oven to 325°F (160°C). Lightly grease four 5-oz (150 g) ramekins and place them on a baking tray. For the brownie, melt the chocolate and butter in a metal bowl placed over a saucepan of barely simmering water, stirring gently until smooth. Remove from the heat. In a separate bowl whisk the egg yolks, brown sugar and vanilla by ...
From annaolson.ca


HAZELNUT BROWNIE BOMBE RECIPE: HOW TO MAKE IT | TASTE …
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


CHOCOLATE HAZELNUT BROWNIES WITH HAZELNUT BUTTERCREAM
2018-03-31 Preheat the oven to 180C / 350F / 160C fan forced and set aside a 4x10 inch rectangular tart tin. Sift together the flour, cocoa, baking powder and salt in a large bowl, then add the hazelnut meal and two sugars. Mix well. Add the melted butter and stir gently, then mix in the eggs, chopped hazelnuts and vanilla.
From sugarsaltmagic.com


FUDGY CHOCOLATE HAZELNUT BROWNIE COOKIES - BAKED AMBROSIA
2019-12-27 Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Place the butter and chocolate chips in a small heavy-bottomed saucepan and melt over low heat until smooth and glossy. Alternatively, you can melt the butter and chocolate in a microwave safe bowl in your microwave oven.
From bakedambrosia.com


NO-BAKE HAZELNUT CHOCOLATE BROWNIES (7 INGREDIENTS)
2019-12-04 A no-bake hazelnut brownie layer. A creamy, rich chocolate ganache topping. We will start by making the brownies. First, chop the pitted dates in a food processor. Then add hazelnuts, almonds, ground chia, and salt. Blitz until they are finely chopped. Then add a small dash of water and vanilla extract. Blend to bring the mixture together.
From barrelleaf.com


HAZELNUT BROWNIE BOMBE
May 28, 2020 - I love making ice cream bombes—they look so elegant yet are incredibly simple to make. —Melissa Millwood, Lyman, South Carolina
From pinterest.ca


HAZELNUT, COFFEE AND CHOCOLATE ICE CREAM BOMBE – RECIPES …
2016-06-10 Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly. Step 2. Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer ...
From recipenet.org


BUTTERED HAZELNUT CHOCOLATE BROWNIES - SIMPLY SO GOOD
2018-02-17 To make the Brownies: Line a 9 x 13-inch baking pan with parchment. Set aside and preheat oven to 350F degrees. In a large mixing bowl, whisk or sift together sugar, flour, cocoa, and salt. Stir hazelnut paste into melted butter. Pour over dry ingredients and mix.
From simplysogood.com


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