Double Fudge Brownie Pops print recipie

Is there anything more adorable than a brownie baked in a petite mold, decorated with icing and sprinkles, and secured on a lollipop stick? No way! Think of these as party favors, sweets for your colleagues at work, Christmastime stocking stuffers, or Halloween treats. The decorating fun is up to you: The white chocolate can be tinted using food coloring to match whatever holiday you are making these for—use pink for Valentine’s Day, pastels for Easter, red and green for Christmas, or even orange for Halloween.

 

Ingredients

Vegetable oil cooking spray for preparing the pans
1 cup all-purpose flour
¾ cup plus 1 tablespoon sifted unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon kosher or sea salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup semisweet mini chocolate chips
6 to 8 ounces white chocolate
Red, green, or other seasonal sparkling sugars
Christmas-colored nonpareils or other seasonal holiday sprinkles

 

Implements
Wilton Silicone Brownie Pop Molds (Preferably Two or Three Molds Making Eight Pops Each), Large Rimmed Baking Sheet, Measuring Cups and Spoons, Medium Bowl, Flour Sifter, Stand Mixer with Paddle Attachment or Hand Mixer, Rubber Spatula, 1½-Ounce (#30) Ice-Cream Scoop or Small Spoon, Cooling Rack, Microwave-Safe Small Bowl, Soup Spoon, Twenty-Four Lollipop/Brownie Pop Sticks

 

1. Position a rack in the center of the oven. Preheat the oven to 350°F. Spray the silicone molds with cooking spray to ensure the brownie pops won’t stick. Set aside on a large rimmed baking sheet.
2. In a medium bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated and brown sugars on medium speed until blended, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and then stop and scrape down the sides of the bowl once with a rubber spatula.
4. With the mixer on low speed, add the sifted ingredients in 3 batches, beating after each addition until the flour disappears. Do not over mix. Using a rubber spatula, fold in the chocolate chips.
5. Using a small spoon or #30 ice-cream scoop, portion the batter into the molds, filling each cavity two-thirds full. Tap the molds on the counter to release any air bubbles. (Reserve the batter and bake the brownie pops in batches, if necessary.) Bake the brownie pops on the baking sheet until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the molds to a wire rack and let cool completely before releasing the brownie pops.
6. To decorate, set the brownie pops, flat side down, on a baking sheet lined with parchment or waxed paper.
7. Break the white chocolate into small chunks and place in a small microwave-safe bowl. Microwave on high for 2 minutes, stirring after 1 minute, until the chocolate is completely melted.

8. Using a soup spoon, drizzle the chocolate over the top of each brownie pop, allowing the chocolate to stream down the sides to form “legs.” Before the chocolate sets, sprinkle the brownie pops with sparkling sugar and nonpareils. Carefully place a brownie pop stick in the center at the top, pushing until the stick is about three-quarters of the way into the brownie. If needed, add a few more sprinkles at the insertion point of the stick. Refrigerate until completely set, about 4 hours.

Gift-Giving Tips: Cut sheets of clear cellophane to form 8 by 10-inch rectangles. Cut ribbon into 13-inch lengths. Arrange a brownie pop in the center of a cellophane sheet. Bring up the sides and cinch closed at the top of the brownie, securing the cellophane with the ribbon and tying it around the lollipop stick. Tie a bow, and attach a gift card. Refrigerate until ready to give.

—From Gifts Cooks Love: Recipes for Giving by Sur La Table and Diane Morgan/Andrews McMeel Publishing