Ingredients
3 oz bittersweet chocolate, finely chopped, divided
1/4 cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1 large egg white
3.4 ounces flour (about 3/4 cup)
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Salt 1/4 teaspoon
Cooking spray
1 1/2 tablespoons dark corn syrup
16 Popsicle sticks
1/4 cup finely chopped toasted almonds
Preparation
1. Preheat oven to 350 °.
2. Combine 2 ounces chocolate and butter in a medium suitable for microwave container. Microwave on HIGH 30 seconds or until the mixture is melted, stirring after 15 seconds. Add sugar, vanilla, egg and egg white, stirring until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through salt) in a bowl, stirring with a whisk. Add the flour mixture to chocolate mixture, stirring until combined. Scrape the mixture into a glass square pan or 8-inch ceramic lid with cooking spray. Bake at 350 ° for 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Crumble the brownies.
4. Place crumbled brownie in a food processor; treat fine breadcrumbs. Add corn syrup; process until the mixture forms a ball. Scoop about 2 tablespoons of brownie mix with a spoon; roll into a ball. Insert a lollipop stick into the center of each ball.
5. Place the remaining chocolate 1 oz in container for microwave. Microwave on high 30 seconds or until the chocolate is melted, stirring after 15 seconds. Dip the balls into melted chocolate; dredge in nuts, pressing gently to adhere. Refrigerate until chocolate sets (about 20 minutes).
1 1/2 tablespoons dark corn syrup
16 Popsicle sticks
1/4 cup finely chopped toasted almonds
Preparation
1. Preheat oven to 350 °.
2. Combine 2 ounces chocolate and butter in a medium suitable for microwave container. Microwave on HIGH 30 seconds or until the mixture is melted, stirring after 15 seconds. Add sugar, vanilla, egg and egg white, stirring until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through salt) in a bowl, stirring with a whisk. Add the flour mixture to chocolate mixture, stirring until combined. Scrape the mixture into a glass square pan or 8-inch ceramic lid with cooking spray. Bake at 350 ° for 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Crumble the brownies.
4. Place crumbled brownie in a food processor; treat fine breadcrumbs. Add corn syrup; process until the mixture forms a ball. Scoop about 2 tablespoons of brownie mix with a spoon; roll into a ball. Insert a lollipop stick into the center of each ball.
5. Place the remaining chocolate 1 oz in container for microwave. Microwave on high 30 seconds or until the chocolate is melted, stirring after 15 seconds. Dip the balls into melted chocolate; dredge in nuts, pressing gently to adhere. Refrigerate until chocolate sets (about 20 minutes).
