Thursday, August 9, 2012

Brownie Pops

Oh how I love brownie pops!  They are the perfect bite size piece of chocolate bliss and a great gift for loved ones. 
I use the following Pampered Chef recipe to make my brownie pops. Their recipe calls for peppermint but I just use regular fudge brownies, sugar sprinkles and lollipop sticks. You can even use the already cooked Pillsbury chocolate chip brownies from Sam's Club. As long as the brownie is fudge-like you can role it into a ball. I recommend wearing plastic gloves and letting the brownie balls cool in the fridge a couple of hours before dipping into almond bark. Contact me with any questions. Enjoy!
Candy Cane Brownie Lollipops
Ingredients
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate-flavored almond bark
Additional decorations such as red jimmies (optional)

1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan.  Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.

2. Meanwhile cut straight ends of candy canes off to form 4½-in. sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.

3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands.  (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where candy cane and top of ball meet.

4. Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick meets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
Although the edges of the brownies are crusty, they don’t need to be discarded. Simply scoop the edges along with the center, and they’ll soften as they stand. And lollipop sticks or stick candies can be substituted for the candy canes. Wrap lollipops in cellophane, tie with ribbon and use as table d├ęcor, place cards or take-home goodies for a special holiday touch. Just make sure you keep some for yourself to enjoy!