Brandy Brownie Pops

This is a twist on my regular brownie recipe to create cake pops or brownie pops! I made these for an early Christmas lunch today. They are very rich and perfect for a Christmas dessert or even to give as gifts.

Brandy Brownie Pops
100g butter, chopped
300g dark chocolate (for brownie mix)
400g dark chocolate (to melt and coat brownie balls)
1 cup brown sugar
3 eggs
1 tsp vanilla extract
3/4 cup plain flour
1/3 cup cocoa
30ml brandy (rum would also work well)
150g chocolate sprinkles
you will also need wooden skewers and half a polystyrene ball

1. Preheat oven to 170°C/150°C fan forced.

2. Melt butter and 300g dark chocolate in saucepan over low heat. Set aside to cool for 5 mins.

3. Stir in sugar, eggs, vanilla extract and brandy.

4. Add sifted flour and cocoa.

5. Pour mixture into rectangle slice tin lined with baking paper. Bake for 30 mins covered with foil, bake for a further 10 mins uncovered. Ideally the brownies should still be moist inside.

6. Remove from oven and let cool for approx 1 hour. Once cooled break up into small pieces in large bowl or wizz in a food processor.

7. Roll mixture into small balls and refrigerate.8. Melt 100g dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon constantly.

9. Dip the end of wooden skewer in chocolate then insert into a brownie ball. Stick into polystyrene ball. Repeat with remaining balls. Refrigerate for 15 mins to keep firm.

10. Place chocolate sprinkles in a bowl or plate. Melt remaining dark chocolate. Dip brownie pops into the melted chocolate, turning to coat. Dip into chocolate sprinkles and roll to coat. Insert the brownie pop in the polystyrene and return to refrigerator to set. Tie a ribbon around sticks when ready to serve.

Makes 30

Merry Christmas!