Diablo Brownie Pops. “Diablo” because these are evil. (For those of you who missed that day in Spanish, “diablo” translates to devil). There is absolutely nothing nice about these. They are not healthy. They are not subtle. They will hurt your diet. They destroy your last workout and possibly your next. Sorry, had to throw that out there. BUT, but, but! They are sooo worth it.
First, whip up some brownie batter, and if you’re anything like me – lick the bowl of batter, then bake. Once these are finished baking, mix in an abundance of chocolate fudge frosting and… possibly lick the bowl again. It only gets better. These are ohh soo much better than what is normally put on a lollipop stick. I was immediately smitten. Love at first bite. Anyways, enough ranting and raving, let’s get to making these little devils, if you dare.
DARK CHOCOLATE BROWNIES
(adapted from Bon Appetit, Aug 1999)
8 ounces unsweetened chocolate, coarsely chopped
12 Tablespoons (1 1/2 sticks) unsalted butter
1 teaspoon baking powder
1 1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon instant espresso powder (optional)
1 container chocolate fudge frosting
1 package Chocolate CANDIQUIK
1 package Vanilla CANDIQUIK
Preheat oven to 350 degrees F. Butter a 9—13-inch baking pan. Line the pan with foil and butter the foil. This will make brownie removal much easier.
Whisk together flour, baking powder and salt and set aside.
Place butter and chopped chocolate in a medium heat-safe bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and butter are completely melted. Use pot holders to remove the bowl from over the boiling water. Lets mixture sit for a few minutes.
Meanwhile, in a medium sized bowl, whisk together sugar, eggs, vanilla extract and espresso powder. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the flour mixture all at once and whisk to incorporate. Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.
(I know what you’re thinking, the picture doesn’t look pretty…at all, but just wait… trust me)
Just like cake pops or balls, once you have baked your brownies, mix them very well with a chocolate/fudge frosting. Cool in the fridge for approximately 30 minutes and then roll into 1″ balls and place on wax paper. Return to the fridge to cool again, for approximately 15-30 minutes or until firm. Place a lollipop stick in each brownie ball and dip completely in the melted CANDIQUIK. Return to wax paper to dry or upright in a Styrofoam block.
Why not swirl a lil’ chocolate with the vanilla Candiquik…and dip away. I hope you enjoy them as much as I did!