Valentine's Day Brownie Pops
Author: Lauren Lilling
Recipe type: Dessert
Makes: One 9x13 pan of brownies
- 256g unsweetened chocolate, roughly chopped
- 340g (1½ cups / 3 sticks) unsalted butter
- 415g (~2 cups) granulated sugar
- 400g (~1¾ cups, packed) light brown sugar
- 275g (~5 large) whole eggs, at room temperature
- 89 milliliters (6 tablespoon) strong brewed espresso (4 grams (1½ tablespoons) espresso + 89 milliliters (6 tablespoons) water))
- 10 milliliters (2 teaspoons) vanilla extract
- 290g (~2 cups + 2 tablespoons) all-purpose flour
- 2g (1/2 teaspoon) salt
- Pre-heat oven to 350 degrees;
- Line a 9x13 baking pan with parchment paper; set aside
- In a medium bowl, whisk together flour and salt; set aside
- Melt butter and chocolate in large pot over low to medium heat; remove when melted
- Stir in sugar until combined; stir in eggs, espresso and vanilla until smooth
- Whisk in flour mixture just until combined; do not overmix
- Pour batter into prepared baking dish and bake 40-45 minutes or until a knife comes out clean
- Set brownies aside to cool completely before using
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/valentines-day-brownie-pops/
3.3.3077