| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 35 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | about 34 pops |
Ingredients
- 2 (11 1/2-ounce) bags milk chocolate morsels (recommended: Nestle or Hershey’s)
- 1 recipe Decedent Brownies, at room temperature, recipe follows
- Various toppings: chopped peanuts, coconut flakes, mini chocolate chips, sprinkles, etc.
- 1 1/4 sticks unsalted butter, plus more, softened, for pan
- 1 cup unsweetened natural cocoa powder
- 1/2 teaspoon fine sea salt
- 1 1/3 cup sugar
- 1 1/4 teaspoon pure vanilla extract
- 2 eggs, at room temperature
- 2/3 cup all-purpose flour
- 1 1/2 cups semisweet chocolate chips
Instructions
- Melt the chocolate in a heatproof bowl over simmering water. Dip 1 candy/lollipop stick into the melted chocolate (this will help the brownie adhere better to the stick). With clean hands, or wearing rubber gloves, scoop out 1 heaping tablespoon of brownie. Mold the brownie onto the stick, making sure the brownie is somewhat secure. Carefully dip/paint each stick individually with melted chocolate with the help of a spoon, allowing some of the chocolate to get onto the stick. This will act as glue and keep the pop from falling apart when you bite into it. Dip into different toppings, as desired. Place onto a parchment-lined baking sheet.
- Once all the pops are finished, place into the refrigerator for about 30 minutes to set.
- Preheat your oven to 325 degrees F.
- For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it’s warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it’s fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This’ll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter.
Nutrition Facts
| Serving Size | 1 of 34 servings |
| Calories | 218 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 55 mg |
Reviews
Good news: The brownies turned out great – baked them for 25 minutes & checked them at 20 minutes. Bad news: The milk chocolate chips melt, but the chocolate is so THICK I can’t put the brownie pops in OR spoon the chocolate over the pops. HELP! Can someone tell me what I’m doing wrong!!!!????? I have let the chocolate simmer longer over boiling water – it doesn’t help at all. I have watched the show several times & can’t figure out how to get the chocolate to thin out and be easier to work with. Any advice? Thanks!
Awesome! I have another very ‘decadent’ brownie recipe made with Dove chocolate that is very similar in taste but these are much simpler to make. I love love love these! I did not make the “pops” I just made a pan of brownies. The website must have been updated since the other reviews because the bake time in the directions (which I followed exactly only says to bake for 20-25 minutes. Also, she does use a 1/2 sheet pan in the show but the directions here say to use a 9×13. I suggest baking for only 20 minutes because brownies are best when slightly underbaked ;
I haven’t made these yet…but I just wateched the show over again and realized that she said to cook the brownies for 20-25 minutes, not the 30-35 minutes that the online recipe states. That may be why some people’s brownies came out too hard and crunchy. Whoever typed up the recipe for Food Network made a boo boo!
IT WAS AWESOME!!! :
good recipe…but also feel needs less time to bake…did 30 min and they were too hard….
impossible to roll into balls…never came together….fell apart…..
question: did you need to roll balls while still warm???? would that help make them stay together??? I followed the recipe as written; it came into a ball well, baked off, let cool completely as written…but then impossible to make into pops…..any ideas of where I went wrong???? I love her show!!!!!
impossible to roll into balls…never came together….fell apart…..
question: did you need to roll balls while still warm???? would that help make them stay together??? I followed the recipe as written; it came into a ball well, baked off, let cool completely as written…but then impossible to make into pops…..any ideas of where I went wrong???? I love her show!!!!!
OMG – this is the most delicious brownie I have ever eaten! The recipe is easy to follow and not difficult to make – I agree, they are very rich and decadent…if you are a milk drinker, you’ll want to make sure you have a nice cold glass on hand when you enjoy these brownies. I was testing the recipe in preparation for a baby shower I’m hosting – they will definitely be on the dessert menu! Follow Ann’s recipe as written and you’ll be successful
Afterthought… Be sure that you are using 1 stick + 2 TBLS of butter. The first time I made them, I used a little too much (I used a half of the 2nd stick of butter. I caught my mistake in time, but still used a tad too much and the mix did not come together completely – although the brownies were still terrific. When I used the exact correct amount the 2nd time – I made them twice in one weekend (we loved them that much – the fudgy mixture balled together immediately. The 2nd time we also added dark chocolate chips to half of the batter, & peanut butter chips to the 2nd half – YUMMMMM!
I followed the recipe exactly, but for some reason my brownies came out too dry. I used a jelly pan – isn’t that what Anne used in her show? Not sure why mine turned out so dry and crumbly. Very disappointed!
Not sure yet. I have the butter, coco, sugar mixture still cooking for about 40 minutes and it hasn’t come together yet:( Well I never did get brownies…I decided not to continue with the recipe. I will buy a box mix and then continue with the peanut butter etc to make the chocolate peanut butter salty brownie recipe. I have baked several recipes by Anne and had wonderful success. Maybe it’s the cheap brand of sugar! I will bake more of her recipes…love her!
i’m NOT a baker but i saw these and had to try, LOVED EM!!! came out wonderfully. so delish. followed the recipe as is and didn’t seem to have any issues. love her recipes and show! making some of her peanut butter brownies as we speak…