Best 8 Candy Bar Brownie Bomb Recipes

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Indulge in the ultimate dessert experience with the Candy Bar Brownie Bomb, a heavenly creation that combines the rich, fudgy texture of brownies with the irresistible allure of your favorite candy bars. This decadent treat is an explosion of flavors and textures, featuring a moist chocolate brownie center, a gooey layer of melted candy bars, and a crispy outer shell. Each bite takes you on a journey of pure bliss, satisfying your sweet tooth and leaving you craving more.

The recipe includes variations using different candy bars, allowing you to customize your brownie bomb to suit your personal preferences. Whether you prefer the classic combination of chocolate and peanut butter with Reese's Peanut Butter Cups or the sweet and salty crunch of Snickers, there's a candy bar brownie bomb waiting to tantalize your taste buds.

With step-by-step instructions and helpful tips, this recipe ensures that even novice bakers can create this impressive dessert. Gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones in awe. Get ready to experience the Candy Bar Brownie Bomb, the ultimate fusion of indulgence and satisfaction.

Here are our top 8 tried and tested recipes!

CANDY BAR BROWNIES



Candy Bar Brownies image

The two kinds of candy bars baked into these brownies make them an extra-special treat. -Sharon Evans, Clear Lake, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, melted
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped

Steps:

  • In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. 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. Chill before cutting.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 73mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

CANDY BAR BROWNIE BOMB RECIPE - (4.4/5)



Candy Bar Brownie Bomb Recipe - (4.4/5) image

Provided by TrayH

Number Of Ingredients 14

~For the ICE CREAM:
2 cups heavy cream
1 tablespoon vanilla extract
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup Jif® Creamy Peanut Butter
2 (2.07 oz.) chocolate covered peanut nougat candy bars, chopped
1/4 cup Smucker's® Magic Shell® Chocolate Fudge Flavored Topping, plus additional for garnish
~For the BROWNIE:
Pillsbury® Baking Spray with Flour
1 (15.5 oz.) package Pillsbury® Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 large egg
2 tablespoons chopped cocktail peanuts

Steps:

  • ~For Ice Cream: * BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk. * Divide in half. * Beat peanut butter into one half of cream mixture. Swirl in 1/4 cup fudge topping. Do not over mix. * Stir candy bar pieces into remaining cream mixture. * Freeze 3 hours or until partially frozen. ~For Brownie: * Coat 9-inch round cake pan with baking spray with flour. * Prepare brownie batter according to package directions using oil, water and egg. * Pour into prepared pan. * Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. * Cool 15 minutes. Remove to wire rack to cool completely. * LINE 2.5 quart (9-inch) diameter bowl with plastic wrap. * Spread peanut butter ice cream evenly on bottom and sides of bowl. * Freeze 1 hour until firm. * Spread candy bar ice cream over peanut butter ice cream, filling bowl completely. * Place brownie on top. * Cover; freeze 2 hours until firm. * INVERT bomb onto serving dish. * Remove bowl and plastic wrap. * Drizzle with fudge topping. Sprinkle with chopped peanuts.

BROWNIE BOMBS RECIPE BY TASTY



Brownie Bombs Recipe by Tasty image

Here's what you need: all-purpose flour, salt, baking powder, oil, butter, granulated sugar, cocoa powder, large egg, vanilla extract, milk chocolate truffles, powdered sugar

Provided by Julie Klink

Categories     Bakery Goods

Yield 10 brownies

Number Of Ingredients 11

1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
⅓ cup oil
¼ cup butter, melted
¾ cup granulated sugar
½ cup cocoa powder
1 large egg
2 teaspoons vanilla extract
10 milk chocolate truffles
2 tablespoons powdered sugar, for dusting

Steps:

  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, salt, and baking powder.
  • In a large bowl, combine the oil, melted butter, sugar, and cocoa powder and whisk.
  • Add the egg and vanilla and mix until the ingredients are incorporated.
  • Add the flour mixture, and mix thoroughly with a spatula.
  • Roll the dough into 2-inch (5-cm) balls. Press a truffle into each dough ball and wrap the dough around so the truffle is not exposed. Place onto a parchment paper covered baking pan.
  • Bake for 10 minutes, until the dough is slightly firm to the touch.
  • Dust with powdered sugar. Can be stored in an airtight container up to 5 days. Reheat in the microwave for 20 seconds before eating.
  • Enjoy!

Nutrition Facts : Calories 291 calories, Carbohydrate 31 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams

CANDY BAR BROWNIES



Candy Bar Brownies image

Isn't it funny how recipes go around in cycles? I remember folks adding candy bars to brownies back in the 1980's, then Christy Jordan (of Southern Plate) wrote about the same thing, except using Symphony Bars. Were Symphony Bars even around back then? Anyway, I decided to experiment with some of the candy bars out there now. ...

Provided by Fran Miller

Categories     Other Desserts

Time 30m

Number Of Ingredients 6

1 box of brownie mix, 13 x 9 family size
1/2 c cooking oil, as directed on box
1/4 c water, as directed on box
2 eggs, as directed on box
3 large candy bars** (see direction #8 below.)
some walnuts, optional (i used them, but i won't next time)

Steps:

  • 1. Preheat oven to 350 degrees F (or as directed on the brownie mix box). Mist a 13 x 9"** pan with cooking spray.
  • 2. Mix brownie batter using the directions on the box.
  • 3. Pour 1/2 of the batter into the prepared pan, spreading evenly.
  • 4. Unwrap the large candy bars and place on top of the brownie batter.
  • 5. Spread the remaining batter over the candy bars, covering them completely.
  • 6. Bake 25-30 minutes, checking the edges for doneness since the toothpick method won't work in the melted chocolate. Remove from the oven & cool on a cooling rack.
  • 7. Cut & serve when the brownies cool. Watch out for the stampede! =^..^=
  • 8. **Christy Jordan recommended using an 8 x 8" pan, which would make a thicker brownie. The baking time would also need adjusted to around 45 minutes. You'd also only need 2 large candy bars.

CANDY BAR CHOCOLATE BROWNIES



Candy Bar Chocolate Brownies image

Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 16 brownies

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - Snickers fun size)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
  • Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

CANDY BAR BROWNIE BOMBS



Candy Bar Brownie Bombs image

You are in for a surprise with these irresistible brownie bites! Your favorite mini candy bars get tucked inside classic fudge brownies for a best-of-both-worlds dessert.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 35

Number Of Ingredients 5

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 package (8 oz) Snickers™ bites candy unwrapped
2 1/4 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mix, water, oil and eggs until well blended. Spread in pan.
  • Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.
  • Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.
  • Line cookie sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in center of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on cookie sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.
  • Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to cookie sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 18 g, TransFat 0 g

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.

CANDY BAR CHEESECAKE BROWNIES



Candy Bar Cheesecake Brownies image

I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, cubed
2 cups sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 cup chopped assorted miniature candy bars (about 18)
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup chopped assorted miniature candy bars (about 10)

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use high-quality chocolate for the best flavor.
  • Don't overmix the batter, as this will make the brownies tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Allow the brownies to cool completely before frosting them.
  • For a neater appearance, use a piping bag to frost the brownies.
  • If you don't have a piping bag, you can spread the frosting on the brownies with a knife.
  • If you'd like to change up the ingredients, consider adding chopped nuts, dried fruit, or chocolate chips to the batter.
  • For a special occasion, you could decorate the brownies with sprinkles, edible glitter, or even chocolate shavings.

Conclusion:

Candy bar brownie bombs are a delicious and indulgent treat that are perfect for any occasion. They're easy to make and can be customized to your liking. With a little creativity, you can create a unique and unforgettable dessert that will impress your friends and family.

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