Brownie Party Pops
Chocolate lovers rejoice! These brownie pops are an irresistible combination of cocoa powder, semisweet chocolate chips and sprinkles in one little ball. Healthy canola oil helps bind all of the decadent ingredients together.
Canola oil spray
1/2 cup canola oil
1 1/4 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 1/4 cup granulated sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
2 cups milk chocolate chips
1 teaspoon canola oil
Mini chocolate chips
32 (6-inch) candy/lollipop sticks
Plastic foam block to hold pops upright
- Preheat oven to 325°F (160°C).
- Line bottom and sides of 9x9x2-inch baking pan with parchment paper or foil. Leave about 4-inches of overhang on two opposite sides. These serve as handles to remove brownies from pan in one piece, so there should be enough overhang to have a solid grip. Spray parchment or foil with canola oil.
- In medium bowl, mix together canola oil, vanilla and eggs until fully combined. In large, separate bowl, whisk flour, sugar, cocoa, baking powder and salt together. Slowly whisk liquid ingredients into dry ingredients, stirring constantly. Fold in chocolate chips. Spread brownie batter evenly in lined pan.
- Bake for 20 to 25 minutes. Cool completely on rack. Remove from pan and trim off any overly crusty parts.
- Line baking sheet with parchment paper. Melt milk chocolate chips in double boiler. Add canola oil and stir until smooth. Dip one candy/lollipop stick into melted chocolate (this will help brownie adhere better to stick). Scoop up about 1 tablespoon of brownie. Form brownie onto stick, making sure brownie is nice, round and secure. Immediately after molding it to stick, dip pops one at a time into melted chocolate. Allow some chocolate to get onto sticks to help keep them secure. Dip into different toppings as desired. Place sticks into plastic foam block to keep them upright as they set.
- Once all pops are finished, place in refrigerator for about 30 minutes to set. When finished, store in an airtight container in refrigerator or cool place for up to one week.
Makes 32 brownie pops.
Tip: White or semisweet chocolate can be substituted for milk chocolate as the lollipop coating. With white chocolate, you can use 2 drops of food coloring to change the color of pops.
Nutritional Information Per Serving (1/32 of recipe): Calories 140 ; Total Fat 8g; Saturated Fat 2.5g; Cholesterol 10mg; Sodium 45mg; Potassium 87mg; Carbohydrates 19g; Fiber 1g; Sugar 15g; Protein 1g.
Recipe and photograph courtesy of CanolaInfo Virtual Test Kitchen.