Warm, fog, drizzle and the ultimate Brownie Bombe

Good Morning Augusta

This morning we have clouds and fog. High will reach 44°F. Winds will be NW at 10 to 15 mph.

Tonight we’ll have clear skies with a low near 15 °F. Winds NW at 10 to 20 mph.

The readings from my weather instruments are:

Humidity is 94%, the Dew Point is 33.3°F and the outdoor temp is 34.9°F.

The wind direction is   West between 0.1 MPH and 0.2 MPH, generating a wind chill of 34.9°F.

The Relative pressure is 29.39, the Absolute pressure is 29.19 and falling with a weather graphic indicating snow/rain.

The UV rating is 0 out of 16, Sunrise is 6:37 a.m. Sunset is 5:09 p.m., Moonrise is 7:08 a.m., Moonset is 6:04 p.m. and tonight we have a NEW MOON being 00% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 161153Z AUTO 33004KT 1SM BR SCT002 BKN095 BKN120 01/01 A2953 RMK AO2 SLP005 T00110006 10044 20006 51003

Visibility is 1.0 miles / 1.6 kilometers with scattered clouds to 200 ft / 60 m,

mostly cloudy to 9,500 ft / 2,895 m and mostly cloudy to 12,000 ft / 3,657 m.

We have had 0.02 inches of precip more snow melt owing to the temps being above freezing, and it’s hard to guess at the total measurement.

Space Weather for today is:

Today’s Solar flux is 76, the solar wind speed is 369  Kilometers per second and the chance of a solar storm is west

1%.

Are you a chocoholic?  I’m talking about one of those people who say things like: “Hey, I don’t have a chocolate problem, I can stop eating it anytime I want to.” And never do?  IF yes, then this recipe is for you!

BROWNIE BOMBE

Recipe courtesy of “The Kitchen” TV show.

Ingreidients:

Nonstick cooking spray, for spraying the baking sheet

1 cup granulated sugar

1 cup dark brown sugar

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

4 large eggs

2 sticks (1 cup) unsalted butter

8 ounces semisweet chocolate chips

1/2 cup all-purpose flour

1/2 cup cocoa

Directions

Special equipment:

a 4-inch round cutter.

a 2 1/2-quart freezer-safe bowl (about 9 inches by 4 inches).

a 3- to 4-cup freezer-safe bowl (about 5 inches by 2 inches)

For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.

Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.  Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.

Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.

For the bombe:

Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles.  You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.

Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the sides of the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl.

Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve. 

Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.  Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.

Next, In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form. Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.

OPTIONS:

I used some peanut butter ice cream instead of the chocolate, and replaced the whipped cream with vanilla ice cream.  I did not spare the fudge sauce (be sure it’s just pourable, not hot or it will melt the ice cream!), and applied a thick layer before adding the vanilla ice cream.  I covered the top with more fudge sauce before adding the crumbled brownie bits.  I used coarsely chopped peanuts instead of walnuts.

Flavors of ice cream and sauce can be easily changed according to preference.  Use a “fudgy” blonde brownie instead of chocolate?  Butterscotch sauce?  Walnuts, pecans, whatever!