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Chocolate Brownie Pops

. Posted in Paganini's Pantry

Chocolate Brownie Pops
Makes 20 brownie pops
1 1/3 cups all purpose flour
1/4 tsp. salt
1 tsp. baking powder
12 oz. semi sweet chocolate, melted & room temperature
½ lb. (2 sticks) unsalted butter, melted & room temperature
2 1/2 cups granulated sugar
2 Tbsp. vanilla extract
6 lg. eggs
Preheat oven to 375 degrees F.
In a large mixing bowl, whisk together eggs, melted chocolate, melted butter until incorporated.  Add sugar and extract and mix until incorporated. Sift in flour, baking powder and salt and mix just until incorporated.
Pour into a buttered and floured baking dish and bake until firm. 
To make pops:
3 cups semisweet chocolate
Variety of sprinkles
20 lollipop sticks
1 large piece of foam (to place cooling dipped brownie pops)
Remove outer crust of the brownies and set aside. Place brownie in a large bowl. Break up brownie to soften and roll a small amount into quarter-sized balls. Place a lollipop stick in each ball and press around base to hold steady. Place on a parchment  lined cookie sheet and freeze until firm.
Over a double boiler, melt chocolate. Dip frozen brownie balls into the melted chocolate, evenly coating. Spin lightly to remove drips and then sprinkle with decorations of your choice.
Stick the sticks into a piece of foam to hold in place while you wait for them to set and place in refrigerator. 

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