BROWNIE POPS THREE WAYS
A variation on the classic cake pop, these mix-and-match brownie pops are stuffed with one of three different fillings--cheesecake, cookie dough or marshmallow--then coated with white, milk or dark chocolate. A sprinkle of one of three fun toppings finishes them off.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 24 brownie pops
Number Of Ingredients 11
Steps:
- Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
- Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
- Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
- Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
- Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
- Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
- Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.
DARK CHOCOLATE BROWNIE POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 20 pops
Number Of Ingredients 8
Steps:
- Line a baking sheet with a silicone baking mat.
- Sift together the sugar, cocoa, flour and salt. Drizzle in the melted butter while still hot, add the vanilla and stir until combined. Use a small cookie scoop to scoop out 20 portions and use your hands to roll them into neat balls. Press a lollipop stick into each ball. Place on the prepared baking sheet and let cool at room temperature for 30 minutes.
- Melt the chocolate wafers in a microwave or double boiler and let cool slightly. Dip each pop into the chocolate. Lightly tap the stick on the side of the bowl so the chocolate sheets around the sides and drips off. Sprinkle over the chocolate jimmies. Place the sticks in the florist foam and allow the pops to set at room temperature.
BROWNIE POPS
Brownie lollipops - a delicious brownie-candy combination! Easy to make and versatile enough to decorate for any occasion! Substitute white chocolate coating for chocolate if you like. Decorate with sprinkles or your favorite topping.
Provided by michellekb
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Time 4h10m
Yield 25
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
- Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
- Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
- Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
- Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 20.8 g, Cholesterol 29.5 mg, Fat 12.2 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 7.2 g, Sodium 69.8 mg, Sugar 11.2 g
DECADENT BROWNIE POPS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h25m
Yield about 34 pops
Number Of Ingredients 11
Steps:
- Melt the chocolate in a heatproof bowl over simmering water. Dip 1 candy/lollipop stick into the melted chocolate (this will help the brownie adhere better to the stick). With clean hands, or wearing rubber gloves, scoop out 1 heaping tablespoon of brownie. Mold the brownie onto the stick, making sure the brownie is somewhat secure. 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. This will act as glue and keep the pop from falling apart when you bite into it. Dip into different toppings, as desired. Place onto a parchment-lined baking sheet.
- Once all the pops are finished, place into the refrigerator for about 30 minutes to set.
- Preheat your oven to 325 degrees F.
- For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. 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. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter.
DARK-CHOCOLATE SPELT BROWNIES
The brownies can be stored at room temperature for up to two days. Martha made this recipe on Martha Bakes episode 303.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
- Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
- Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.
RAINBOW-SPRINKLED BROWNIE POPS
We're off to the edge of the rainbow, and everyone's invited! These colorful brownie cake pops are everything you want in a brownie-inspired bite, and are super fun to make. A few simple steps, a little helping hand and voila! Sharing is optional, of course.
Provided by By Jessica Walker
Categories Dessert
Time 3h
Yield 25
Number Of Ingredients 7
Steps:
- Make and bake brownies as directed on box, using oil, water and eggs. Cool at least 1 hour.
- Line cookie sheet with waxed paper. In large bowl, crumble baked brownies. Using 1 1/2-inch cookie scoop, scoop out brownie mixture; roll into balls. Place on cookie sheet. Freeze 1 hour.
- In 1-quart microwavable bowl, microwave candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth.
- Remove balls from freezer. Dip tip of each lollipop stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
- When all brownie balls have sticks, gently swirl 1 ball into melted candy to coat well; allow candy to drip back into bowl. Place stick in polystyrene foam. Sprinkle top with candy sprinkles. Repeat with remaining cake balls and melted candy. Let candy harden before serving.
Nutrition Facts : ServingSize 1 Serving
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- Preheat oven to 350°. Prepare brownies as directed on box, using the recommended oil, water and eggs for fudgy brownies. Pour batter in to a 9x9 pan sprayed with non-stick cooking spray. Bake 28–30 minutes until edges are firm and middle is set. Allow to cool for at least one hour.
- Remove cooled brownies from the pan and trim off the edges. Discard edges or reserve for another use.
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