(Because this got really long, here’s the TLDR version right off the bat: Make brownies, smash brownies & icing together, make balls, dip balls, decorate. Yay, done!)
Okay, recipe time…
- 2 Cups brown sugar
- 1 Cup margarine
- 1 Cup all-purpose flour
- 1 Cup chopped walnuts (optional, & I don’t use them when I make bob-ombs!)
- 1/2 Cup cocoa
- 4 large eggs
- 2 tsp vanilla
Mix all ingredients in a large mixing bowl. Beat on medium speed until smooth and creamy, scraping sides & bottom. Spread evenly in a 9″x13″ greased pan.
(Here the original recipe says to bake at 300-325 degrees for 30 minutes, but I found that not enough… so:) Bake at 325 degrees for 45 minutes.
While waiting for the brownies to cool, I whip up a batch of chocolate icing. I don’t really use a recipe for this; my mom always made icing by combining a couple tbsps of butter with lots of icing sugar and a bit of milk, and whatever flavourings you need for the occasion (in this case, cocoa powder). Pretty much I just add stuff until it tastes good
Your own favourite butter cream or even store-bought icing would probably work fine here, but make sure to have some white icing set aside that is good to pipe with.
Once the brownies have cooled, I cut them in half. Put one half in a bowl and set the other half aside. (Like I said, half a pan usually makes about 25 bob-ombs, so that’s usually more than enough for me. But if you want to make more, feel free to use the rest of the pan too!) Crumble up the brownies in a really big bowl. The edges are usually crunchy and delicious and don’t crumble well, so they don’t make it into the bowl, if you know what I mean
Now that you have a big bowl of brownie crumbs, glop a spoonful of icing into it and mix well. Add icing just until the crumbs stick together well enough to form into balls. Then, get a cookie sheet and cover it with wax paper. Make the brownie crumb mix into small balls – about 2cm in diameter. When that is finished, I stick them in the freezer to make sure they are solid when it comes time to dip.
Okay, next I melt about a cup of semi-sweet chocolate chips. I do this on the stove by simmering (not boiling… as long as the water is steaming it should be hot enough to keep the chips melted without burning your fingers!) a few cms of water in a pot and placing a metal mixing bowl on top, and put the chocolate chips in the bowl. Make sure to keep an eye on it and stir frequently so the chocolate doesn’t burn. I also like to add cinnamon to my chocolate, but you can leave that out or try whatever other flavours you might like to add.
Bring the brownie balls out of the freezer. If you are making bob-ombs, you’ll need to sort out smartie colours for their feet, and I place them all lined up in pairs ready to go on the wax paper. Then, to dip the brownies, I use a toothpick and a spoon. Stick the toothpick into one of the brownie balls and use it like a handle to roll the brownie in the chocolate, using the spoon to help cover any missed spots. Place the chocolate-covered brownie ball onto the “feet” so that the chocolate just holds everything in place, without covering the feet completely. Leave it for a minute to set slightly (this means I usually have 3 toothpicks on the go at once), then twist & pull the toothpick to remove it. The chocolate should still be melty enough that you can cover the hole (or else make that the spot where the wick will go).
Once all the brownies are covered & have feet, I usually stick these in the freezer again to harden. I’m not very patient though, and this usually means they’ll be “sweaty” when you bring them out to decorate them. It might be better to leave them overnight to harden, but again, I am not that patient and haven’t tried that yet!
Okay, through the magic of not having to show you this step-by-step, the brownies are ready to decorate! If your brownies have the cold sweats like mine, grab a paper towel to dab them with – the icing will not stick if they are dewy. Now… I don’t have an icing decorating kit (although that will be going on the registry when we make one
) so I put the icing in a ziploc sandwich bag instead and cut off a tiny slice of the corner so I can do the detail work. Pipe icing onto the brownies for eyes, and a bigger glob on the top to stick a piece of shredded coconut in for the wick.
Any leftover icing is smeared onto whatever is left of the brownies in the pan and is promptly devoured.
That’s basically it! Hope it helps (and I would love to see pictures of your Boos when you make them, PaperCrane!!)