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Brownie pops are coated brownie bites on a stick—a holiday favorite for both young and old.
Heat oven to 350°F. Line 15x10x1-inch baking pan with waxed paper; set aside.
Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until melted. Add sugar, flour, eggs, vanilla and salt; mix well.
Spread batter evenly into greased 8-inch square baking pan. Bake 23-27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.
Melt remaining 1/4 cup butter and 1 ounce chocolate as above. Finely crumble cooled brownies into large bowl. Add butter mixture and powdered sugar; mix well.
Shape mixture into 1-inch balls; place onto prepared pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight or until firm.
Melt candy coating according to package directions; keep warm. Remove 1/3 of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.
Dietary Fiber: 0g
From the Test Kitchens...You could make the brownie Holi-pops filling or the brownie ball ahead of time and even freeze the ball. Then dip the pops into the chocolate coating 1 to 3 days ahead of when you will be serving them.
Can anyone please tell me how long these could sit around. I want to make them for a Sweet 16, but I'm wondering when they should be made. Please, thank you.
I made these for a Christmas party and again for Christmas Eve. They were the highlight of dessert. I also made a batch of them allergy free with oat flour in place of wheat flour and alternative butter in place of butter, and added a teaspoon of xanthum gum. These tasted even better than the normal recipe. No one knew could tell the difference between the two kinds.
I made these this past Christmas and they were wonderful. I dipped some in chocolate candy coating and also dipped some in leftover sugar cookie icing, both were delicious. They had a chocolate donut flavor to them and they were very popular at the holiday gatherings, disappeared very quickly! I made them my small kids and they enjoyed dipping them and decorating with sprinkles.
Has anyone tried this using skinny peppermint stick (chocolate coated or non) in place of the lollipop sticks? I wasn't sure how they'd hold up, but thought that it might make it more festive AND totally edible :-)
This is a delicious and very tasty recipe. I plan on making it each Christmas!
I added Grand Marnier to the step where you crumble the brownies in a bowl and mix with melted chocolate, butter, and powdered sugar. I also rolled the pops in toasted pecans or drizzled white chocolate on it.
I'm just starting to really cook so my family was shocked when I made them for thanksgiving! They are a little time consuming, but if you are looking for that wow factor with the family you have found what you need! They will look great and taste even better!!
From the Test Kitchens... This is a question we get asked often especially during the holiday season. The "Almond Bark" called for in this recipe is made from a vegetable oil base rather than cocoa butter (as in real white chocolate) and contains milk solids, flavoring and coloring. It may also be called "Vanilla Candy Coating", "Confectionery Coating" and interestingly enough "Summer Coating" and is typically sold in 1 pound blocks separated into 1 oz. sections in the baking section of grocery or discount stores. Some specialty baking manufacturers such as Wilton will also sell it in wafers. It is available under the Log House brand as well as private labels. Happy baking!!
What is almond bark?
Why do you leave out the most important nutrition fact esp. if you are a diabetic, the sugar grams?
I made these and they are delicious,you just got to try them.
I would give it more than 5 stars if I could. It is something you can make anytime or for a particular holiday theme. When you bite into one, it's a wonderful tasty surprise to be eating a brownie and chocolate candy at the same time. What could be better. When I made these with a Halloween theme, everyone thought they were amazing. Everyone could not resist taking more than one. My 18 year old son said this recipe has bumped some other recipe out of his "Top 5 Favorite Foods." I definitely am keeping this at the front of my "brownie" tab in my recipe box.
This recipe came out looking exactly like the picture! I thought these were very easy to make and made a beautiful presentation. And the taste? FANTASTIC! You will want to eat more than one. They are so rich and chocolately and practically melt in your mouth. The candy coating had a very pleasant crunch to compliment the soft brownie. This recipe is definitely a keeper for me.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3022
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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