Sunday, December 1, 2013 by Shelley Miles
December Activities, Recipes, Chanukah, Christmas
DECEMBER 8 - National brownie day
I don't know about you, but I believe there is a reason that chocolate is at the top of the food pyramid. One of my dear friends brings brownies to every meeting and has everyone smiling.
These Brownie Pops are a festive new way to serve an old treat. Delicious with a nice glass of cold milk.
Non-Stick Cooking Spray
1 (19.5 oz.) package Dark Chocolate Brownie Mix
1/2 cup Vegetable Oil
1/4 cup water
2 large eggs
1/4 cup Chocolate Fudge Flavored Frosting
36 lollipop sticks
3 cups semi-sweet chocolate chips
1/4 cup All-Vegetable Shortening
Finely chopped nuts or decorator sprinkles (optional)
White baking chips or peanut butter chips, melted (optional)
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with non-stick cooking
spray. Prepare brownie mix according to package directions using the
oil, water and eggs. Bake as directed. Cool completely. Line tray or
baking sheet with wax paper.
PLACE frosting in large microwave-safe bowl. Microwave on HIGH 15
seconds; stir until smooth. Trim crisp edges from brownies if
necessary. Coarsely crumble brownies over frosting. Mix gently into
frosting. Roll into 1-inch balls. Place on prepared tray. Insert
lollipop stick into center of each ball. Freeze 30 minutes.
MEASURE chocolate chips and shortening in medium microwave-safe bowl.
Microwave on HIGH 1 1/2 minutes; stir. If necessary, microwave in
additional 10 second intervals just until melted and smooth.
DIP each frozen brownie pop into melted chocolate, tilting bowl and
turning pop to coat completely. Allow excess chocolate to drip off.
Immediately roll in chopped nuts, top with decorator sprinkles or
drizzle with melted white or peanut butter chips. Place pops in
individual foil candy cups on tray. Chill 5 minutes or until chocolate
is set. Serve at room temperature.
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