(slow dramatic music) - The oven is ready.
It's excited, it's keen.
It's a little bit concerned, going, "What?
You're not putting that inside my shelves."
Oh, that is outrageous!
(triumphant fanfare music)
Hello everybody, it's Barry here.
Hope you are well, wherever you are in the world.
Welcome to our kitchen.
Today, we are attempting to make a recipe by Tasty.
We're doing a Barry Tries video.
This is Barry tries, (mimics explosion)
Chocolate Brownie Bombs.
This one's been requested quite a lot from you guys
over the last couple of months.
I don't know if it went in trend, it was like, yes.
And obviously I'm in trend.
I'm about four or five months late.
But we're gonna give it a go,
it's effectively something that's a chocolate brownie,
encased, I think, with truffles,
'cause that's what I bought.
Lindors, one of the best truffles ever.
And don't forget, I made a giant one.
Oh my gosh, that was so fun.
♪ Hallelujah ♪
- Just before we get started.
Two important announcements.
One I am wearing, I think, pelican shorts.
Yeah.
The other thing,
I walked Boston eight miles yesterday,
and today, he's blooming knackered.
Look, look, he's snoring right now
with his head outside of the bed.
(Boston snores softly)
All right, first step,
"Preheat, the oven to 375 F,
gas mark 5, 190 C, 175."
That was an easy step.
"Line a baking sheet with parchment paper,".
Boom!
"In a medium bowl, add in the flour,
baking powder and the salt."
All right, a few spins of that.
Nice and combined.
This is actually making me feel a little bit uncomfortable,
because obviously this bomb should hopefully
be a taste explosion, (explosion booms)
but the steps, like we normally use melted chocolate
and beat the eggs separately, as we're coming onto now,
like, they're different.
So I'm intrigued to see,
in general, what this is gonna basically be.
Cocoa powder actually goes into a separate bowl for now.
So this is kind of what we do when we make brownies normally
but we use actual chocolate,
and we warm it with butter,
which we're gonna do in a minute.
And in goes the oil, okay.
But whereas we would normally add butter
in with our chocolate,
and melt it together over a pan.
or a microwave.
(microwave beeps)
Whoa.
Also in with that goes the vanilla extract.
So two teaspoons of that.
Oh my gosh.
There is a fly in this kitchen.
And a egg white.
That's a whole egg.
Oh that looks good, look at that.
Yeah, look at that.
Wow!
(upbeat music)
I don't know, Boston.
It does seem a little thick, doesn't it?
Look at that, that is...
And you're gonna add it to flour,
which is gonna dry it out even more.
(mixture slaps) (whisk clanks)
Looks a bit like tar, doesn't it?
But remember this isn't normal brownies.
So we're kind of,
I guess making a more of a stiffer batter.
Hopefully, the flour will make it look
a bit more chocolatey.
(chuckling) Did I put black food dye in
rather than vanilla extract?
Wow, this does not look like chocolate brownie. (chuckles)
(slow dramatic music) The oven is ready.
It's excited, it's keen.
It's a little bit concerned, going, "What?
You're not putting that inside my shelves."
I mean, yeah, that is, that's like... (laughs)
Are we making pastry?
Ah, okay, okay, okay.
"Roll the dough."
So we have actually made brownie dough.
"Roll the dough into two-inch ball shapes,
and then you press a truffle into each of the balls
and wrap it up so that the truffle
is fully encased, not exposed."
Oh my gosh.
This is actually Chloe's little thing.
The other day, we were in the supermarket.
She helped me out getting some ingredients
for the Ninja Turtle pizza video,
which was really, really fun.
(box rattles) This,
had like eight of them in, I think?
Now, what I'm gonna try and do, I need 10.
(Lindors clattering)
Really tempted to eat these right now.
Okay, there's 10.
That should do me brownies.
(bowl clangs) I'll put 'em in there.
So I am gonna surprise Chloe later.
Yeah, look.
Eight in there.
So when we get her to taste these later,
I'll also get her to open this,
she'll be like, "Oh my gosh!"
For a well balanced diet.
(cheerful music) Oh.
Mm.
(wrappers crinkling in high speed)
(chuckling) Why was unwrapping those Lindors
harder than actually making the brownie slab?
I'm gonna do a disc.
Okay, a disc shaped like that.
Stick the Lindor in the middle. (laughs)
Some weird, crazy game of golf with a brownie.
Compress it like this.
So folks, that is completely-
♪ Bay-A-Ya ♪
Sealed around there.
Look, completely encased.
A little bit like a Baked Alaska with the ice cream.
The truffle is protected.
And I don't think it really matters
about it being protected that much,
because obviously, it should melt a little bit from the heat
but it's more about encasing it in there.
So I've got one there.
Apparently, we're gonna make 10.
I dunno about that.
We'll see how we go.
I'm secretly hoping we don't
because then I can just have a few more of those.
But this is like,
this is completely non-brownie territory right now for me.
But I'm loving the journey.
There we go then, folks.
(chuckling) I'm on my last one,
and I have done 10.
There is enough, just about, for the 10.
They're called Bombs,
but I don't think they're gonna stay this shape.
I've got a, I mean,
I really hope they don't just like, turn into pancakes,
but erm, let's jolly well find out.
Yep, 10 minutes-
Oh my gosh, they're rolling around!
Put you back there mate.
Sorry, thanks.
Or until the dough is firm to touch, apparently.
And to be honest, it does feel firm already
but we'll go with it.
What I like about this recipe
is the ingredients are quite cheap,
there's quite minimal ingredients,
minimal washing up,
and, (sniffs deeply) the best thing, smell that.
You smell that?
Smell my hand, smell it. (sniffs)
(chuckling) "Smell my hand"?
It smells of chocolate brownie.
Which for me, generally, I do videos,
if it's like garlic,
I'll wash my hands with soap a few times afterwards
and you just cannot get rid of the smell.
And you know, the other week I went out, I did,
after the gadget video actually,
I did a quite an important meeting.
And I was suddenly aware that my hands stunk.
Like there were no vampires around.
I stunk of garlic.
Just wanted to check that.
So yes, vampires do hate garlic.
Although someone's debated,
"Well actually, garlic can be considered
a powerful antibiotic,
so some vampires might legitimately like garlic
for that purpose."
We've got two minutes to go.
I haven't had a peek.
So we will do it bang on 10 minutes, like it says.
Part of me, in fact, take a moment right now.
If there's someone next to you in the room,
or just ring your neighbour, knock on their door or whatever,
just pause the video and go, "Excuse me.
What do you think is gonna happen to these Brownie Bombs?"
My gut feeling is they're gonna sink, really.
The chocolate would've melted
and they're borderline flat, okay?
I'm praying that they're still the bomb shape,
like a sphere,
but anyway, that killed 30 seconds, didn't it?
(trivet clacks)
Oh, no!
Oh, look. (gasps)
Ow! Ooh.
Is there hole in these oven gloves?
Some of them have burst.
Ow! Not all of them.
The thinner ones.
Not all of them, about half of them.
But little puddles have formed.
These are okay, these ones here.
Hmm.
We want that to happen in our mouth.
Don't we, mate?
I don't wanna disturb 'em that much, but yes,
there are only three in this corner,
like a little L shape here.
They're the only ones we've got
that have literally passed the anti-spillage test.
So yeah, they did deflate a little bit
but it's that cracking that's formed the truffle,
just to explode and find its way out.
As it's baked, these cracks are formed.
It's like, "Come on guys, let's go!"
And this all ex... (grunts frustratedly)
This is why yours will turn out better than mine.
Make 'em a little bit bigger, but we can still do it.
And ultimately, these have probably
still got some in there that will taste all right.
It's still a brownie-ish.
(slaps counter) All righty.
They've cooled down slightly,
to the point where I can hold the tray
and it's still a little bit warm.
I'm not gonna lie, it's quite nice.
But some of the chocolate, you can see that,
has like solidified.
But one thing I will say is where they've spilled out,
it kind of sort of plugged itself.
Can you see if I hold that really close?
I'll just change the focus.
You see that?
It's kind of plugged it to stop more coming out
where it's cooled down.
That is if... (laughs)
That is if there's any left, but hey ho.
I'm gonna go with it, I'm gonna go with it.
They're like little pebbles.
Yeah, so it's kind of like these ones
and this one and potentially that one.
So those four could be absolute stonkers
but I don't really mind.
We grab a funky little sieve.
This is one I got with a handle that... (laughs)
A sieve with a handle? It helps.
I really like it
'cause you can sort of control how much comes down.
(sieve rattling)
Look at that.
Not too much.
I mean, if you go a bit crazy,
if I show you on this one.
(sieve clicks twice) Uh, uh.
Yeah. (laughs)
But there we go, with them all dusted, like so.
That one a little bit overly dusted.
These are now ready to be served.
All right folks, here we go.
We're gonna break one open at the front so you can see it.
Ah! (chuckles)
Oh that is amazing.
I've tried to zoom in a bit there, look at that.
And then, we take our milk and swirl it around.
Apparently that chocolate should fall out of it.
Is it falling out?
It's kind of dyeing the milk a little bit,
but to be honest,
I just want to eat this.
Is that all right with you?
Thanks.
Mm.
Wow.
Oh, that is outrageous!
Oh no, don't fall.
It fell, it fell. (laughs)
Mm!
I have so many reactions that I wanna say
but I try and keep it child friendly.
I haven't said "shiver me timbers" for a while.
Shiver me timbers!
Look, look, look, look, look, look.
Ready?
Ah! (chuckling)
In that goes.
It's not even hitting the bottom
'cause there's the other half in there.
(grunts) Mm.
Mm, oh that is amazing!
Oh, now you're awake, huh?
Now you're awake.
I hope it didn't come across, but I'm sure it did,
that I was actually a little bit worried
about how this recipe was gonna be.
It is a more firmer brownie on the crust, on the outside.
Obviously, you cook it until it's firm
but inside, where you've got that truffle,
you've got that melting away.
And where it's melted and touched the surface,
it's not like raw
but it's kind of kept it a little bit moist and gooey.
Then you dunk it in the milk,
and the fact that the truffle is gooey too,
it's just an unbelievable taste journey,
and super simple.
My only disappointment, and this is my fault,
is that I wish when I was in the supermarket this morning,
they had like a pick 'n mix of these.
I don't know if they do them in the supermarket now
but that's what Chloe had.
She had different flavours in there.
I've just replaced it with the red ones.
But they have like mint one, chocolate orange ones,
strawberry ones, all kind of stuff like that.
And I'm like, oh, you could do so much more with that
and just take it to different surprise fillings.
But from a simplistic point of view,
they are absolutely...
Oh, I don't know if I wanna break another one.
I kinda want Chloe to have a go.
Yeah, I'll leave it.
We'll do one of the ones that haven't, uh...
There we go.
There's still some in there.
Mm.
Mm-mm-mm-mm!
Wow!
And the milk did actually help,
just to soften it up slightly. (laughs)
We've resurfaced the ship.
Mm, oh.
That just tasted like
the world's cheekiest breakfast cereal.
Oh my goodness.
So, so good.
I am over the moon how this has turned out.
Really nice and quick, quite a shortish video today.
But I mean, that's it.
It is what it is.
I don't wanna make it anything it's not.
Let's see what Chloe thinks.
But I hope you give it a go.
And if you do, remember to send me a photo
on your social media platform of choice.
Subscribe if you're not already
and make sure your notifications are turned on,
and jolly well give them a go.
And of course, you've not even got put Lindors in there.
You could put other chocolates in there.
You could put a pug in there, (laughs)
or a cardboard cut-out.
Amazing, please try it.
Let's see what Chloe thinks.
♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice. ♪
♪ 'Cause cooking is nice, nice, nice, nice ♪
- Oh my gosh, I'm dead serious, like...
Oh my gosh, you can't but I was like,
I'm gonna find that fly,
especially now I've got that out on the counter.
I take down Homer,
and it was on the back of his head waiting.
All right, Chlo?
- Hello. - How was school?
- Good. - Right, I've got two things.
Here's this.
- Okay? (box rattles)
- [Barry] Open those.
I might have ripped the box a bit, sorry.
Hey!
- Lindors.
- [Barry] Yeah, I filled I up for you.
- Thank you.
- [Barry] Oh, is that, is that all the...?
- Thank you.
Thank you! - Thanks, mate.
Right, anyhow. - Yes?
- [Barry] I'm not gonna give you the milk,
but these are Chocolate Brownie Bombs.
- Can I try one?
- Well, you're supposed to warm it up in the microwave
'cause they've gone to room temperature,
but I'd quite like you to test it.
Would you mind having one, yeah?
Pick one up, break it in half.
And look, look.
There is still some of the truffle mixture in there.
The Lindor.
There's Lindors inside it.
- Whoa.
- [Barry] No pressure, mate.
Who goes to school with their smart watch on?
Look at this.
- Hm? - Do lots of steps today?
- 6,365.
- [Barry] Thanks for letting us know your step count.
What do you...
Do you like 'em?
- Mm! - Yeah?
- It's like...
It's really nice that you can taste like brownies,
and then you can taste like,
like a bit of a crunch, like,
but it's like not a crunch at the same time.
- [Barry] Yeah, I know what you mean, mate.
You get like the crispy outer, right?
- Yeah. - The crunch there.
Then you've got like the gooeyness of the chocolate
and maybe is it slightly sort of
gooey in the middle as well, still?
- Yeah, a little bit.
- [Barry] Nice.
All right, mate, my work here is done.
(hands slap)
- Oh, they're so nice!
(plate scrapes on counter)
(plate scraping slowly on counter)