2 ratings

Glazed Brownie Bonbons

These bonbons have a brownie core and are coated with a sugar and vanilla glaze

Did you ever hear someone say: “I don’t spend my days lounging on the couch eating bonbons”? The implication is that only those with time on their hands can enjoy such a rich indulgence. Well, this recipe dispels that myth. First, my Glazed Brownie Bonbons are simple to make. Second, the ingredients are staples in every baker’s pantry. Third, you can whip up a batch in half an hour.

So what exactly is a bonbon? The term comes from a childlike repetition of “bon,” the French word for “good,” and refers to a confection coated in chocolate with fruit or nuts in the center. My bonbons have a brownie core coated with a sugar and vanilla glaze, which may cause kids and adults alike to rename them “yum-yums.”

Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie BrittleClick here to purchase your own copy.

Calories Per Serving


  • 2 Cups (12 ounces) semisweet chocolate chips
  • 6 Tablespoons unsalted butter
  • 2 large eggs
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup granulated sugar
  • 3/4 Cups all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1 Tablespoon 100% baking cocoa
  • 1 1/2 Cup confectioners’ sugar
  • 3 to 4 Tablespoons milk
  • 1 Teaspoon pure vanilla extract


Preheat the oven to 350°F. Grease a pan with orb-shaped recesses (each section resembles a half globe) and set aside.

Microwave the chocolate chips and butter in microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not thoroughly melted, and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will scorch.)

Mix together the eggs, vanilla, and sugar in a separate bowl. Stir the egg mixture into the melted chocolate mixture. Add the flour, baking powder, salt, and cocoa, and mix thoroughly.

Use a small scoop to measure a portion of the batter into each orb-shaped recess of the pan. Bake for 10 minutes, until centers rise and fall and edges begin to crisp. Prepare additional bonbons using the remainder of the bonbon batter, if necessary. Allow to cool.

Mix together the confectioners’ sugar, milk, and vanilla until smooth and creamy.

Drizzle the glaze over the bonbons and allow to set for 10 to 15 minutes before serving.