Brownie bombs

50 Item



1.Preheat oven to 180°C/350°F. Grease deep sides with baking paper.
2.Stir coarsely chopped butter and 200g coarsely chopped dark eating (semi-sweet) chocolate in medium saucepan over low heat until smooth; transfer to large bowl, cool 10 minutes.
3.Stir in caster (superfine) sugar, lightly beaten eggs and sifted plain (all-purpose) flour. Spread mixture into pan; bake about 30 minutes. Cool in pan. Cut cake into large pieces; process with dark rum until mixture comes together. Roll heaped teaspoons of mixture into balls. Freeze for 10 minutes.
4.Melt 200g coarsely chopped dark eating (semi-sweet) chocolate; dip balls in to coat. Refrigerate until set. Drizzle with 60g melted white eating chocolate, top with pieces of red glacé cherry.

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