The Pioneer Woman Tasty Kitchen
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Brownie Pop

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Prep:

Cook:

Level: Easy

System:

30

Description

Brownie Pop

Ingredients

  • FOR THE BROWNIES:
  • 3 whole Large Egg, Room Temperature
  • ½ cups Granulated Sugar
  • ¾ cups Light Brown Sugar
  • 2 sticks Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • ½ cups All-purpose Flour
  • 1-¼ cup Cocoa Powder (sifted)
  • 1 Tablespoon Espresso Powder
  • ½ teaspoons Salt
  • FOR THE CHOCOLATE GLAZE:
  • 4 ounces, weight High Quality Dark Chocolate
  • ⅓ cups Unsalted Butter, Cut Into Small Cubes
  • 2 teaspoons Corn Syrup
  • FOR THE DECORATION:
  • 30  Lolipop Sticks
  • ½ cups Sprinkles Of Your Choice

Preparation

Preheat oven to 300 F. Grease and line an 8-inch square baking tin.

For the brownies:
In the bowl of a standing mixer with a whisk attachment, beat eggs on medium speed until fluffy and pale color. Add sugars and mix until combined. Add melted butter and vanilla extract, mix until combined.

In a medium sized bowl sift flour, cocoa powder, espresso powder and salt. Fold the flour mixture in the batter with a spatula.

Pour the mixture into the prepared tin and smooth the top, pushing the batter into the corners of the pan.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes up with some moist crumbs, but no wet batter. Remove the pan from the oven and set it on a rack. Let the brownie cool in the pan for 15 minutes. Then invert the brownie onto a greased rack. Let it cool completely before cutting it into 1-inch squares. You’ll get about 30 squares.

For the chocolate glaze:
Place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Set aside.

To assemble, dip one end of a popsicle stick in the chocolate glaze and insert it into the brownie square through the centre, then place on a tray. Repeat for the remaining squares. Place in freezer for 15 minutes.

Prepare sprinkles in shallow bowls.

Remove brownies from freezer. Dip each brownie in the chocolate glaze and gently tap off excess. Roll brownie pop in sprinkles, and place onto a piece of wax paper to dry.

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