Chocolate Brownie Pops
Super cute Chocolate Brownie Pops made to look just like little ice-creams on sticks! The perfect kids party food recipe.
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Servings: 8 brownie pops
Calories: 665kcal
Equipment
- Microwave or Thermomix
- Oven
Ingredients
- 150 g butter
- 275 g (1 ¼ cups) caster sugar
- 75 g (¾ cup) cocoa powder
- 2 tsp vanilla extract
- 3 eggs
- 75 g (½ cup) plain flour
To decorate:
- icy-pole sticks
- 185 g butter, softened
- 300 g icing sugar mixture
- 2 tbs milk
- 1 tsp vanilla extract
- food colouring, sprinkles, 100s and 1000s, edible silver balls
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute.
- Add the caster sugar and cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time. Allow to cool slightly.
- Add the vanilla extract and the eggs and whisk until combined.
- Sift the plain flour into the bowl and mix gently.
- Pour the brownie mixture into the prepared tin and bake for 30 minutes or until just cooked through (do not overcook). Leave in the tin to cool completely.
- Trim any raised edges off the brownie so you have a completely flat square brownie. Turn the brownie over onto a flat board.
- Cut the brownie into 8 equal rectangles (or 16 smaller rectangles if you prefer) and then shape the top of each into a classic rounded ‘ice-cream’ shape.
- Place an icy-pole stick into the base of each brownie pop.
- To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes). Slowly add the icing sugar mixture, milk and vanilla extract and beat until smooth and creamy. Divide into bowls and add 1-2 drops of food colouring per bowl. Beat until combined.
- Spread the frosting over the top of the brownie pops and decorate with sprinkles, 100s and 1000s and silver baubles.
Thermomix Method
- Preheat oven to 160 degrees celsius and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute.
- Add the caster sugar and cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time. Allow to cool slightly.
- Add the vanilla extract and the eggs and whisk until combined.
- Sift the plain flour into the bowl and mix gently.
- Pour the brownie mixture into the prepared tin and bake for 30 minutes or until just cooked through (do not overcook). Leave in the tin to cool completely.
- Trim any raised edges off the brownie so you have a completely flat square brownie. Turn the brownie over onto a flat board. Cut the brownie into 8 equal rectangles (or 16 smaller rectangles if you prefer) and then shape the top of each into a classic rounded ‘ice-cream’ shape.
- Place an icy-pole stick into the base of each brownie pop.
- To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
- Slowly add the icing sugar mixture, milk and vanilla extract and beat until smooth and creamy.
- Divide into bowls and add 1-2 drops of food colouring per bowl. Beat until combined.
- Spread the frosting over the top of the brownie pops and decorate with sprinkles, 100s and 1000s and silver baubles.
Nutrition
Calories: 665kcal | Carbohydrates: 84g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 151mg | Sodium: 327mg | Potassium: 190mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1135IU | Calcium: 37mg | Iron: 2mg