Walnut brownie pops

Walnut brownie pops

From
Bitesize Sweet
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
40 lollipop sticks
500g dark chocolate, melted
chocolate sprinkles, for coating

Walnut brownie

Quantity Ingredient
300g dark chocolate, finely chopped
185g unsalted butter, at room temperature
330g caster sugar
45g soft brown sugar
4 eggs, lightly beaten
2 teaspoons natural vanilla extract
150g plain flour
2 tablespoons cocoa powder
100g walnuts, finely chopped

Method

  1. To make the brownie, preheat the oven to 175°C. Grease and line a 31 cm x 21 cm x 5 cm cake tin with baking paper. Place the chocolate and butter in the top of a double boiler over medium heat and stir until melted and smooth. Add the sugars and stir until dissolved. Remove from the heat and cool slightly. Add the egg and vanilla extract and stir to combine. Sift the flour and cocoa together into a large bowl, add the chocolate mixture, combine well and stir in the walnuts.
  2. Pour into the tin and bake for 25–30 minutes or until still fudgy and a skewer inserted into the centre comes out with moist crumbs. Cool completely in the tin.
  3. Line 2 baking trays with baking paper. Using a small ice-cream scoop, scoop out balls of brownie onto the trays. Quickly roll each in the palms of your hands to shape into a neat ball. Insert a stick into each ball and refrigerate for 2 hours or until well chilled and firm.
  4. Carefully dip each brownie pop in the melted chocolate and tap the stick on the side of the bowl while slowly spinning to remove excess chocolate. Roll each pop in the sprinkles to coat well. Stand in Styrofoam to dry. Serve immediately or store in an airtight container in the refrigerator for 3–4 days.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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