Recipe courtesy of Sunny Anderson
Recipe courtesy of Sunny Anderson
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The Kitchen
Sunny's Easy Brownie BonBons
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- Level: Easy
- Total: 1 hr 50 min (includes setting and chilling time)
- Active: 25 min
- Yield: 24 bonbons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 360
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 344 mg
This is a fun craft, and an easy version of a treat I saw online. You can make many different versions of these with different colors of chocolate and shapes of molds.
- Level: Easy
- Total: 1 hr 50 min (includes setting and chilling time)
- Active: 25 min
- Yield: 24 bonbons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 360
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 344 mg
Ingredients
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Directions
Special equipment:
lip and heart-shaped silicone molds- Preheat the oven to 350 degrees F. Coat each silicone mold with cooking spray.
- Prepare the brownie batter according to the package instructions (see Cook’s Note). Fill each silicone mold halfway with brownie batter. Bake for 30 minutes, then allow to cool and remove from the mold. Clean the molds fully for the next step.
- Pour a bit of the red chocolate into the bottom of the molds to fill a quarter of the way. Allow to cool and partially set, then pour the pink chocolate over the top to fill the mold about halfway. Immediately add the brownie back to the mold and gently press into the melted chocolate. Chill in the fridge or freezer until firm, about 15 minutes, then release from the molds and serve.
Cook’s Note
For a box brownie upgrade, substitute melted butter for the oil and hot coffee for the water. This creates a more intensely chocolatey brownie.
