To kick off the month of October, I wanted to make something special for The Brownie Project.
Unfortunately, I was attacked while I was in the middle of photographing my recent creation:
Cute, aren’t they? I wish I could say this was my idea, but I saw similar pops in the new Williams Sonoma catalog – so I just improvised and came up with my own way of making them.
I used a new brownie recipe that I found on Epicurious.com – and after the batter was baked and cooled, I crumbled it up:
Mashed it into a ball:
Chill them for several hours, then put a stick through the top:
Dip them into white chocolate coating, and after it has set (keep them in the refrigerator!), add facial features with black sparkle gel.
Ready for Halloween!
The brownies, by themselves, were very good. If you bake them for the shorter time, they are very fudgey and gooey, with good chocolate flavor. The slightly underbaked texture helped keep the brownies together, so I would suggest not baking them to the cake-like stage if you want to form them into pops.
Brownies – adapted from Epicurious.com
2 sticks (1 cup) unsalted butter
8 oz. bittersweet chocolate (not unsweetened), coarsely chopped
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups sugar
4 large eggs
2 tsp. vanilla
Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.
Melt butter and chocolate in a medium sized bowl in the microwave for 1minute on high power – stir mixture until smooth, heating again in 10 second increments if necessary to melt chocolate completely.
Whisk together flour, baking powder, and salt in a small bowl.
Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, and transfer batter to baking pan.
Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgey brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.
Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares. Yield – 16 brownies