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Ingredients
Brownies
- 160g butter
- 190g dark chocolate (use dark chocolate between 50%-60% cocoa)
- 170g plain flour
- 30g cocoa powder
- 3 medium eggs
- 200g caster sugar
- 60g soft light brown sugar
- 1tbsp vanilla extract
- 1/4 tsp salt
Chocolate
- 200g dark chocolate (I used 70% cooking chocolate by Lindt)
You will also need
- Lolly pop sticks and ribbon
Instructions
Brownies
- Line a 20x20cm brownie tin with baking paper.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
- Mix the eggs, sugar & vanilla extract with an electric beater/stand mixer for 3 mins until creamy.
- Fold in the slightly cooled melted chocolate and butter mix with a spatula.
- Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
- Add the brownie batter into the tin, spread evenly with a spatula.
- Bake in the oven at 170c fan for 30mins-35mins.
- Set aside to cool.
Lolly pop sticks
- Cut the lolly pop sticks to the desired height and tie the ribbons around the tops.
Assemble
- Remove the crust off the top of the brownies.
- Crumble into a bowl, mix together with your hands.
- Roll 22g balls and place them on a board with baking paper.
- Let the brownie balls chill for 30 minutes in the fridge, then talk them out.
- Heat a little bit of chocolate in the microwave. Dip the end of the lollypop stick in the chocolate, then into the top of the brownie ball. Place them back in the fridge for 30 mins.
- To temper the chocolate, chop into very fine pieces.
- Heat 2/3 of the chocolate in the microwave or Bain-marie until it reaches 115F. Stir continuously whilst it is melting.
- Remove from the heat and gradually add the remaining chocolate in stages. Stirring continuously to combine.
- Once the melted chocolate reaches 80F, heat again until it reached 88F-90F. The chocolate is now at working temperature. (dip the brownie pops straight away)
- Dip the brownie pops into the chocolate. Shake as much chocolate off as possible then place on baking paper to set.
- Note: Make sure the melted chocolate covers the brownie all the way to the lollypop stick. if there is a gap oil will leak out the top from inside!
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
