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Brownie Holi-Pops (Gluten-Free Recipe)
 

Ingredients

Brownie Mixture

3/4 cup Land O Lakes® Butter, divided

3 (1-ounce) squares unsweetened baking chocolate, divided

1 cup sugar

3/4 cup Gluten-Free Flour Blend (see below)

2 large Land O Lakes® Eggs

1 teaspoon gluten-free vanilla

1/4 teaspoon salt

1/2 cup powdered sugar

Coating

16 ounces vanilla or chocolate-flavored candy coating (almond bark)

Decorations

40 lollipop sticks

Holiday nonpareils, jimmies and/or decorator candies

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat 3-5 minutes, stirring constantly, until melted. Add sugar, flour, eggs, vanilla and salt; mix well.

  3. STEP 3

    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.

  4. STEP 4

    Place remaining 1/4 cup butter and 1 ounce chocolate in 2-quart saucepan. Cook over medium heat 3-5 minutes or until melted. Finely crumble cooled brownie into large bowl. Add butter mixture and powdered sugar; mix well.

  5. STEP 5

    Shape mixture into 1-inch balls; place onto waxed paper-lined baking pan. Cover with plastic food wrap; refrigerate at least 2 hours or until firm.

  6. STEP 6

    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.

Tip #1

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #3

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking

Tip #4

.- A food processor bowl fitted with metal blade can be used to finely crumble brownie.

Tip #5

- Craft foam and lollipop sticks are available at most craft stores. Pushing lollipop sticks into craft foam will ensure holi-pops will be round.

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