Rich, fudge brownie pops that are easy to make and rolled in buttery toffee bits for a fun and festive dessert!
This is what dreams are made of.
Are you more of a fudge brownie lover or cake brownie lover? Do you even love brownies? Or do you prefer blondes? Or do you not care one bit as long as you have a brownie in your hand?
I am the latter, although I do enjoy a blondie to keep things exciting around here.
With the holidays approaching, I can only think of all the parties, family gatherings and cookie exchange parties that are on the horizon. I could make a tried and true recipe but that is not fun. Nor the style of a food blogger. Rather, I adore experimenting and coming to each gathering prepared with a dish full of new recipes.
So when Cooking Light came out with their holiday issue, I was ecstatic with all their delicious treats. One being Fudge Brownie Pops. A fun spin on the cake pop, but 10x better as chocolate is involved.
Fudge style, not one but two types of chocolate and buttery toffee. There is not much there I have self control with. The brownie mixture is simple to make; melt semi sweet chocolate chips, mix with dark cocoa powder, flour, a bit of sugar and an egg. Then bake, cool and crumble. Mix with coconut oil to create a fudge like consistency that is then dipped into melted chocolate and finished off with a toffee bits.
Upon the chocolate coating cooling, add the lollipop stick and you are good to go!
How can you say no?
- 2 oz semisweet chocolate, chopped (or morsels)
- ¼ cup coconut oil + 2 Tbsp, divided
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- ¾ cup all purpose flour
- ½ cup special dark cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 Tbsp coconut oil
- ¼ cup semisweet chocolate, chopped (or morsels)
- 1 Tbso coconut oil
- ¼ cup toffee bits, crushed
- 25 lollipops
- Preheat oven to 350 degrees F. Spray a 9x9 inch glass baking dish with baking spray. Set aside.
- For brownies: combine chocolate and ¼ cup coconut oil in a medium microwave-safe bowl. Microwave for 30 seconds or until mixture melts, stirring after 15 seconds. Repeat for 15 seconds until completely melted. Add sugar, vanilla, egg, and egg white; stir until well blended.
- In a small bowl, combine flour, cocoa powder, baking powder, baking soda and salt; whisk together well. Add flour mixture to chocolate mixture, stirring just until combined. Scrape batter into prepared baking dish. The mixture will be thick. Use a spoon to spread out evenly. Bake for 17 - 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in dish.
- Crumble brownies with both hands. Working in batches, place crumbled brownies in a food processor and process to fine crumbs. Remove from blender and add to medium bowl. Add the remaining 2 tablespoons coconut oil; mix until it forms a ball. (I used my hands and squeezed the mixture together to ensure the coconut oil was fully incorporated.)
- Scoop heaping tablespoon brownie mixture with a spoon; roll into a ball.
- Place topping chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 seconds or until chocolate melts, stirring after 15 seconds. Repeat until completely melted. Dip balls into melted chocolate; dredge in toffee bites, pressing gently to adhere. Insert a lollipop stick into center of each ball.
- Refrigerate until chocolate sets (about 20 minutes).
Craving more chocolate?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!0