Decadent Brownie Cake Pops

Brownie “Decadent” cake pops on sticks – detailed recipe cooking. Photo of the dish:Anne Thornton Time: one hour. 25 minutes Difficulty: medium Quantity: 34 cake pop The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 350 gr milk chocolate
• 150 gr. butter, plus some softened butter for forms
• 1 tbsp. cocoa powder
• 1/2 tsp shallow sea salt
• 1.3 tbsp. Sahara
• 1.25 tsp vanilla extract
• 2 eggs at room temperature
• 2/3 Art. premium flour
• 1.5 tbsp. semisweet chocolate chips
• Sprinkling: coconut, crushed peanuts, colored candy canes
• Special equipment: 30-40 sticks for candy / candy (15 cm long)

Recipes with similar ingredients: chocolate chips (granules), milk chocolate, eggs, vanilla extract, premium flour, Coconut, Cocoa, Peanuts

Recipe preparation:

1. Melt the chocolate in a heat-resistant bowl in a water bath. Dip 1 lollipop / candy stick in melted chocolate (so cakes will stick better). Clean hands, or putting on rubber gloves, take 1 tbsp. l ready brownie with on horseback. Stick the brownie ball on a stick so that it is good kept on.
2. Gently dip each stick into melted chocolate (or smear it with a brush), helping yourself with a spoon. Some chocolate should fall on the stick itself – thanks to this peculiar “glue” the balls will not fall when biting off. Immerse the resulting “sweets” in various sprinkles as you wish. Put them on a baking sheet covered with parchment paper.
3. When all the “candies” are ready, put them in the refrigerator for about 30 minutes

4. Brownie cake “Decadent”

   Preheat oven to 160 ° C. To prepare the dough, melt butter in a medium or large heat-resistant bowl by placing it over a pot of boiling water. While the oil is melted in water bath, in a separate bowl, mix cocoa powder, sea salt and sugar. (Sugar and salt serve as abrasives that will remove lumps of cocoa.) Add cocoa, sugar and salt to the melted butter and mix until sugar is completely dissolved. The mass should resemble fondant and easily move away from the bowl so that out it was possible to mold balls. Remove from heat and place pan on a kitchen towel. Let the dough cool: it should be warm, but not hot.

5. Cover the dough with parchment paper or foil. baking dish (23 x 33 cm.) together with the walls. With two Opposite sides, leave an extra 10 cm. of paper or foil. These edges will help get the brownies out of the whole mold, so leave enough paper to comfortably tackle it. Paper or grease the foil well with oil.
6. Stir the vanilla extract into the cooled dough to dilute it. Add the eggs one at a time: first mix the first well, then add the second. The dough should shine and look uniform. Add the flour and fully mix it in the dough. As soon as the dough will look completely uniform, whisk it vigorously, as at least 45 times. This procedure will not only help get rid of accumulated stress, but also make cakes more viscous. Gently add the chocolate chips. Spread thickly evenly, fondant-like dough in prepared form with a spatula or hands (pre-lubricate hands with oil).
7. Place the dough in the oven and bake for 20-25 minutes, until the pie a crisp will not appear and the fragrance will fill the whole house. Give cool the dessert to room temperature on a wire rack or in the kitchen towel by pulling it out of the oven. Brownie recipe Decadent. Note: Ask someone to help you dive. brownies in chocolate while you sculpt the balls. Thanks to the warmth of the brownie’s hands they’ll stick on sticks tighter, and it’s better to immerse them quickly – then the balls will not dry out and fall off in containers with with chocolate.