Brownie Pops


1 Brownie Buttons recipe
Brownie Pop Mold/Miniature Muffin Pan
Cookie Sticks/Lollipop Sticks
Candy and Chocolate Sprinkles

Brownie Buttons Recipe - Adapted from Baking From my home to yours by Dorie Greenspan

Grated Zest of 1/2 Orange
1 tsp Sugar
1/4 Cup plus 2 Tbsp All-Purpose Flour
1/2 Stick (4 Tbsp) Unsalted Butter
2 1/1 oz Bittersweet Chocolate, coarsely chopped
1/3 Cup (packed) Light Brown Sugar (I used 1/4 Cup)
1/2 tsp Pure Vanilla Extract
1 Large Egg

For the Glaze
2 oz Bittersweet/Semi-Sweet Chocolate, melted


Preheat the oven to 350˚F.

Combine the orange zest with sugar. In a medium bowl, combine the flour and salt.

In a medium saucepan, melt the butter, chocolate and brown sugar over a very low heat. Stir until the mixture is smooth and remove from the heat and cool for about 2 minutes.

Then stir in the vanilla, egg and orange zest into the chocolate mixture. Stir until well blended. Add the flour and stir only until it is incorporated. The batter should be smooth and glossy.

Spoon the batter into the mold and bake for 14 to 16 minutes, or until the tops of the brownie spring back when touched. Transfer the mold to racks to cool for 3 minutes before carefully releasing the brownies. Cool to room temperature on the racks.

To assemble to Brownie Pops: Insert a cookie/lolly stick into the brownie. Dip the brownie pop into the melted chocolate and decorate with sprinkles.

Refrigerate the brownie pops for 15 minutes to set the glaze.