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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Brownie Surprise Pops
- Unsweetened cocoa powder
- 3 ounces unsweetened chocolate, chopped (1/2 cup)
- 1/3 cup butter
- 2 tablespoons milk
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup chocolate-hazelnut spread
- 20 rounded paper lollipop sticks
- 1 recipe Chocolate Yum Frosting
- Hazelnuts (filberts) or desired nuts, toasted and finely chopped
- Multicolor sprinkles (jimmies)
1. Preheat oven to 350 degrees F. Grease twenty 1 3/4-inch muffin cups. Lightly dust muffin cups with cocoa powder; set aside.
2. In a small saucepan heat and stir chocolate, butter, and milk over medium heat until chocolate melts and mixture is smooth. Remove from heat. Stir in granulated sugar, brown sugar, egg, and vanilla until thoroughly combined. Stir in flour and salt.
3. Divide half of the batter evenly among the prepared muffin cups. Spoon 1/2 teaspoon of the chocolate-hazelnut spread over batter in each muffin cup. Spoon the remaining batter over the hazelnut spread in muffin cups.
4. Bake in the preheated oven for 12 to 15 minutes or until brownies are set. Cool on a wire rack for 10 minutes. If necessary, run a narrow metal spatula around the edges of the muffin cups to loosen brownies. Remove brownies from muffin cups. Transfer brownies to a wire rack; cool completely.
5. Insert a lollipop stick in the side of each brownie. Spoon Chocolate Yum Frosting over each rounded top. Sprinkle with finely chopped nuts or sprinkles.
- Layer pops between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 1/3 cup butter
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons light-color corn syrup
- 2 cups powdered sugar
- 2 tablespoons milk
1. In a small saucepan combine butter, cocoa powder, and corn syrup. Heat and stir over medium heat until butter melts and mixture is smooth. Whisk in powdered sugar and milk. Stir in additional milk, 2 teaspoons at a time, until icing reaches drizzling consistency.
- cal. (kcal) 208,
- Fat, total (g) 11,
- chol. (mg) 27,
- sat. fat (g) 6,
- carb. (g) 29,
- Monosaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 21,
- pro. (g) 2,
- vit. A (IU) 194,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 69,
- Potassium (mg) 87,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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