Ingredients for Brownie Lollipops
- Unbleached All Purpose Flour
- Cocoa Powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Unsalted Butter
- 1 cup granulated sugar
- Vanilla Extract
- 2 large eggs
- Powdered sugar, for coating
- Lollipop Sticks
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How to Make Brownie Lollipops
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¾ cup unsweetened cocoa powder, and ¼ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, 1 cup granulated sugar, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the bowl and refrigerate the brownie batter for at least 4 hours, or preferably overnight. Freezing for 1 hour is also an option.
- Place powdered sugar in a shallow dish.
- Roll 1 tablespoon of chilled brownie batter into a ball. Roll the ball in the powdered sugar, shaking off any excess.
- Place the sugared brownie ball on the prepared baking sheet.
- Repeat steps 8 and 9 until all the batter is used.
- Bake for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Immediately after removing from the oven, carefully insert a lollipop stick into each brownie ball.
- Transfer the brownie lollipops to a wire rack to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
4g
Carbs
3g
