I LOVE Valentine’s Day.
It’s cheesy and cliché and over the top. Just like me!
It’s pink and sparkly and obnoxious. Just like me!
But really, I enjoy any day we can celebrate our loved ones. I still hand out those little bitty lame valentines that you fold in half and seal with a heart shaped sticker. I have banners with hearts on them and gift bags emblazoned with the word L-O-V-E.
I’m also a sucker for thematic candies. All the holidays get me. The peanut butter pumpkins, the marshmallow chicks, the heart-shaped chocolates. (I also love buying them discounted the day after the holiday.)
While I wait for the Valentine Fun-Dips to go on sale, I’ll be making and eating these brownie pops. They’re simple and cute and oh-so-delicious. After years of trying to perfect a brownie recipe, I finally nailed it! They’re still not better than my mom’s (she doctors up a boxed mix and liquefies frosting in a truly genius and horrifying turn of events), but they’re the fudgy, crinkle-topped morsels I’ve been striving for. Not too sweet, with a real chocolate flavor, and tender centers and crunchy edges. True love at long last.
Double Chocolate Brownie Pops
(makes 1 8-inch pan, inspired by Sally’s Baking Addiction)
2 oz. semi-sweet chocolate
½ cup (1 stick) unsalted butter, softened
1 ½ cups sugar
2 whole eggs
2 tsp. vanilla extract
1 tsp. espresso powder
½ cup flour
½ cup cocoa powder
½ tsp. salt
For the brownies:
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper and spray with non-stick baking spray, set aside.
Chop the chocolate and place in a large microwave safe bowl with the softened butter. Microwave for 30 second intervals, stirring in between, until melted and smooth (it took me a little over a minute).
While the chocolate melts, whisk together the eggs and vanilla in a small bowl.
Stir the sugar into the melted chocolate mixture, add in the eggs and vanilla, stir until smooth.
Add the flour, cocoa, espresso powder, and salt. Stir to combine. Batter will be smooth and shiny.
Pour into prepared pan and bake for 25 minutes, until toothpick inserted into the center comes out clean.
Remove from oven and allow to room temperature on rack. Place in fridge for 30 minutes to firm up.
For the brownie pops:
½ cup white chocolate chips
1 tsp. shortening
Pink food coloring
While brownies are in fridge, melt white chocolate and shortening in 30 second intervals in microwave, stirring until smooth. Add a few drops of food coloring and stir until incorporated.
Using a heart shaped cookie cutter, cut brownies out and move to a parchment lined baking sheet.
Dip a lollipop stick into the melted chocolate and then insert in the bottom of the brownie.
Drizzle brownies with remaining melted chocolate and top with sprinkles.
Refrigerate for another 20 minutes, until chocolate has set.
Gift to those you love. Or yourself.