Simple and easy to make ahead of time, these bite-sized brownies are perfect for entertaining. The dough will keep for 1 week in the refrigerator, and you can bake on demand.
Brownie lollipops
Prep time: 15 minutes
Cooling time: 4 hours
Baking time: 10 to 12 minutes
Makes 30
Ingredients:
1 cup (140 g) unbleached all-purpose flour
1/2 cup (50 g) cocoa powder
1 tsp (5 ml) baking powder
1 pinch salt
1/4 cup (55 g) unsalted butter, softened
1 cup (210 g) sugar
1 tsp (5 ml) vanilla extract
2 eggs
1/2 cup (65 g) icing sugar (for coating)
40 lollipop sticks
Method:
In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, stir in the dry ingredients. Cover and refrigerate for at least 4 hours, or place in the freezer for 1 hour, until the dough is firm enough to shape into balls.
With the rack in the middle position, preheat the oven to 350 F (180 C). Line a baking sheet with parchment paper or a silicone mat.
Place the icing sugar in a shallow plate.
With your hands, shape 1-tablespoon (15 ml) dough balls and coat with icing sugar. Shake to remove any excess sugar and place on the baking sheet.
Bake for 10 to 12 minutes, or until the brownies are cooked on the outside but still soft in the centre.
As soon as they come out of the oven, insert a lollipop stick into the middle of each brownie.
Courtesy Chef Ricardo
www.ricardocuisine.com
@ricardorecipes