Decadent dessert: brownie bomb

June 30, 2015

Some desserts are truly show-stopping, and this is one of them. A dome of decoratively-piped whipped cream encases rounded layers of fudgy walnut brownies, strawberry ice cream and preserves.

Decadent dessert: brownie bomb

Prep time 45 min

Cook time 30 min

Serves 16

  • 1 package (600 g/21 1/2 oz) fudge brownie mix
  • 125 g (1/2 c) chopped walnuts
  • 125 ml (1/2 c) strawberry preserves
  • 1 L (1 qt) strawberry ice cream, softened
  • 500 ml (2 c) heavy cream
  • 3 drops red food colouring (optional)
  • 30 g (1/4 c) confectioners' sugar
  • Fresh strawberries and mint (optional)
  1. Preheat the oven to 180°C (350°F). Grease two 20 centimetre (eight inch) round baking pans, then line with parchment paper. Grease the paper.
  2. Prepare the brownie mix according to package directions for cake-like brownies. Stir in the walnuts. Pour the batter into the pans and bake until a toothpick inserted near the centre comes out clean, about 30 minutes. Cool completely in pans.
  3. Line a 1 1/2 litre (1 1/2 quart) metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of the bowl (the brownie may crack). Spread the preserves over the brownie layer and freeze for 15 minutes.
  4. Remove the bowl from the freezer and add the ice cream, smoothing the top. Cover and freeze until the ice cream is firm, about three hours.
  5. Place the remaining brownie layer on a serving plate. Remove the bowl from the freezer. Uncover and invert onto the plate, then remove the bowl and foil. Return to the freezer.
  6. In a medium bowl, beat the cream and food colouring, if using, until soft peaks form, three to four minutes. Add the sugar and beat until stiff peaks form; set aside 375 millilitres (1 1/2 cups).
  7. Spread the remaining whipped cream over the top and sides of the bombe. Cut a small hole in the corner of a pastry bag or heavy-duty ziplock bag and insert a star pastry tip #8B or #20. Fill with the reserved whipped cream, then pipe a border along the base of the bombe. Holding the bag straight up and down, form stars on top. (If you don't have a pastry tip, you can still pipe the whipped cream through the hole in the bag, but it won't be as decorative.)
  8. Add the strawberries and mint, if using, before serving.

One more notch!

  • For a nice touch, dip the strawberries in melted chocolate before decorating the dessert.
  • Melt 250 grams (one cup) chocolate chips in a small microwavable bowl on medium for three minutes, stopping to stir every minute.
  • Dip in the strawberries and let cool on wax paper or upside-down in an empty egg carton to keep the chocolate intact while drying.
  • To make this dessert ahead, cover and store the unfrosted bombe in the freezer for up to three days.
  • Spread and pipe with whipped cream one hour before serving.


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