Brownie Pops and Bon Bons

SALTED CARAMEL FUDGE BROWNIE POPS AND BON BONS

 

Ever wonder what to do with those left over brownies or brownie scraps.   Most of you are probably saying “what left over brownies!”   I know…. they usually don’t last long enough for left overs.  Personally, I always have scraps left from cutting the sides off and putting them in their little wrappers.  We wouldn’t want to throw those morsels of yumminess away.     Here I used left overs from my salted caramel fudge brownies.   All the scraps include both the brownie and the frosting.   As I cut the scraps off I’m putting them into a bowl.  I also throw in any extra brownies I might have.  With my hands, I mix the brownie pieces and frosting together until I get almost a fudge like consistency.   I take my small cookie scoop and form little balls.   I then roll the balls so that they are tight and not crumbly.   For bon bons, using a tooth pick dip each ball into melted chocolate or Wilton Candy Melts. Take a small amount of the chocolate on a spoon and fill in the toothpick hole on top and make a pretty little swirl.  Wait a minute or two … When the chocolate is just starting to set, sprinkle with crumbs, nuts, jimmies, coconut or just leave it plain.   Here I sprinkled with Maldon Sea Salt since these are caramel fudge brownies.  I use Maldon Sea Salt when ever I can.  It is such a pretty salt, and I don’t find it as strong as other forms of salt.

These are also very easy to turn into a brownie pop just by adding the stick in the same way you would when making cake pops.

If you don’t want to make the bon bons right away put the scaps into a freezer bag and store in the freezer up to 3 weeks.   I suggest not mixing the brownie with the frosting prior to freezing. They dry out and aren’t as moist and delicious.

Enjoy!

Sweet Regards,

Debra

The Last Crumb

6 Thoughts on “Brownie Pops and Bon Bons

  1. I’m not sure where you’re getting your information, but great topic. I needs to spend some time learning more or understanding more. Thanks for excellent info I was looking for this info for my mission.

    • Had a craving to look up reiecps for bacon brownies after watching Guy Fieri’s Diners, Drive-ins and Dives show where they mentioned bacon brownies.It was just last year that I started hearing about using bacon mixed with sweet foods. I made a batch of bacon fudge for Thanksgiving. It was ok for a bite or two, but I quickly decided I preferred the plain variety. However, because the recipe also called for maple extract, I have since started adding maple extract (but no bacon) to my fudge and I’m really digging it!Bacon appetit!

    • Sigh WHY would you do waste all that good bacon on brownie mix? For god’s sakes, mix up a batch o’ scactrh brownies really about as easy as a mix. Google the Katharine Hepburn one. I like that, because it doesn’t have too much flour to muck up your chocolate and butter. Double or triple the vanilla extract. Add your bacon. Call me to say thanks.I’m going to try this. I may even break out the awesome chocolate and not just the Baker’s.

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    • I actually used the Betty Crocker non-Hershey’s tultre mix and they were great. In addition to the bacon, I greased the glass pan with the bacon drippings. I cut my bacon into little strips and peppered them through out the brownies. Couldn’t tell the difference between the walnuts and the bacon until you bit into them.This weekend there is a beer and bacon tasting at one of the local pubs. 5 different craft brews and 5 different bacon dishes in 2 hours.BACON!!!!!!

    • Making my fourth batch of these bad boys as of this writnig. Have tried them with buttercup brownies, chocolate fudge, and the caramel as in the recipe. OHH! Amazing. Everyone at work loves them. I have random people wandering over to my stall(I’m an auto tech) looking glossy eyed and drooling, asking me for a taste(or is that a Smaste?)that heard about my new love affair word of mouth. Thank you thank you thank you!

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