Now, perhaps it’s ambitious, but in my Valentine frenzy, I also made Brownie pops in the beloved Immaculate Office kitchen. I know you are probably rolling your eyes – a professional kitchen! But no, there are portable ovens and no dishwasher and little counter space. So brownie pops were a real undertaking.
The brownie pops idea was inspired by these cool silicone pans I saw at the store and they are called: brownie pop pan. They were next to the brownie pop sticks. If you are remotely more resourceful than I am, I imagine you can use mini muffin tins and twigs from the backyard, but you get the idea.
Immaculate Baking Fudge Brownie Dough.
A pan (mini-muffin, brownie pop, something like that)
White chocolate or coating of choice.
Decorations (sugar, nuts, chopped dried fruit, coconut, etc)
Preheat the oven (350)
Open the package and cut about10-15 pieces of brownie dough. Put in greased pan: it should fill the slot about 2/3 of the way.
Bake for 5 -10 minutes. Remove pan, insert sticks (remembering that the rack abive might need removal), bake the rest of the way – about 20-30 minutes
Very important: LET COOL, Really.
When they are cooled, coax the “brownie pops” form the baking pan. Melt chocolate (I love using white chocolate chopped up), drip over pops.
Decorate. Lay on waxed paper. Let dry/harden, etc. Bon apetit.
Coming up next time: The Heart-Shaped BIG Cookie.