Brownie Pops
Print Recipe
What makes a humble brownie better? Putting it on a stick and dipping it into chocolate, for starters. Just set out a platter of these sweet bites at your next gathering and await all the compliments. Because serving food on stick so that guests can nosh with one hand and hold a drink in the other means you're a host who cares.
Ingredients
8 ounces neutral oil (like olive, coconut or vegetable)
8 ounces unsalted butter, melted
1½ cups sugar
1½ cups brown sugar
6 eggs
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
2 cups cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
15 ice-pop sticks
12 ounces dark chocolate, melted
Sprinkles or melted white chocolate, for decorating
Directions
1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan and line it with parchment paper, leaving an inch of overhang on both sides.
2. In a large bowl, whisk the oil with the butter, sugar, brown sugar, eggs and vanilla extract to combine.
3. Sift the flour, cocoa powder, baking powder and salt into the oil mixture. Stir to combine. Pour the batter into the prepared pan.
4. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool completely.
5. When the brownies are cool, use the parchment overhang to pull the brownies out of the pan. Cut the brownies into 15 even pieces. Slip an ice-pop stick into the side of each brownie and then place on a parchment-lined baking sheet. Transfer the baking sheet to the refrigerator and let the brownies chill for 15 to 20 minutes.
6. Dip each brownie into the melted chocolate and then put it back on the baking sheet.Garnish with sprinkles or white chocolate as desired. Refrigerate for 5 to 10 minutes until the chocolate sets. Keep chilled until ready to serve.
491 calories
24g fat
73g carbs
7g protein
52g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.