Decadent Brownie Pops

Serves: 6

Gideon Batz

1 January 1970

Based on User reviews:

36

Spice

50

Sweetness

64

Sourness

47

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1.25 sticks

Unsalted Butter (plus more, softened, for pan)

1 tsp

Fine Sea Salt

1.333333 cup

Sugar

1.25 tsp

Pure Vanilla Extract

2

Eggs (at room temperature)

2 cup

All-Purpose Flour

1.5 cups

Semisweet Chocolate Chips

Directions:

1

Watch how to make this recipe

2

Special equipment: 30 to 40 (6-inch) candy/lollipop sticks

3

Melt the chocolate in a heatproof bowl over simmering water

4

Dip 1 candy/lollipop stick into the melted chocolate (this will help the brownie adhere better to the stick)

5

With clean hands, or wearing rubber gloves, scoop out 1 heaping tablespoon of brownie

6

Mold the brownie onto the stick, making sure the brownie is somewhat secure

7

Carefully dip/paint each stick individually with melted chocolate with the help of a spoon, allowing some of the chocolate to get onto the stick

8

This will act as glue and keep the pop from falling apart when you bite into it

9

Dip into different toppings, as desired

10

Place onto a parchment-lined baking sheet

11

Once all the pops are finished, place into the refrigerator for about 30 minutes to set

12

Preheat your oven to 325 degrees F

13

For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water

14

While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl

15

(The sugar and salt will work as abrasive agents to get any lumps out of the cocoa

16

) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully

17

The mixture should look like fudge and pull away from the bowl into a ball

18

Take off the stove and set the pan on a dishtowel on your counter

19

Allow the fudgy mixture to cool down until it's warm, but not hot anymore

20

While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil

21

You want to leave about 4 inches of overhang on the 2 opposite sides

22

These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip

23

Grease the parchment or foil well

24

Stir in the vanilla into the cooled fudge mixture to loosen it up

25

Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated

26

The batter should look shiny and well blended

27

Add in your flour and stir it until it's fully incorporated

28

Once it looks fully blended, beat the batter vigorously for at least 45 strokes

29

This'll not only get out any pent up stress, but it will make the brownies chewy

30

Fold in your chocolate chips

31

Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands

32

Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes

33

Let them cool completely on a rack or a dishtowel on your counter