Friday, December 9, 2016

Christmas Tree Brownie Pops Makes 2 dozen


Ingredients
    For the brownies:
  • 1 pound (4 sticks) unsalted butter
  • 28 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate, chopped (I use Baker's chocolate squares)
  • 6 large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
    Mini candy canes, the straight sides broken off
    Assorted sprinkles & mini candies, for decorating
Instructions
  1. Preheat oven to 350°F. Generously butter and flour a rimmed 18x13x1-inch half sheet pan.
  2. In the top of a double broiler (or in a large, heat-safe bowl set over a pot of simmering water), melt together the butter, 16 ounces of chocolate chips, and unsweetened chocolate, stirring until smooth. Set aside to slightly cool.
  3. In a large bowl, blend together eggs, instant coffee granules, vanilla, and sugar. Slowly and gradually stir the warm butter/chocolate mixture into the egg mixture.
  4. In a medium bowl, whisk together 1 cup flour, baking powder, and salt. Blend into chocolate mixture until just combined. In a small bowl, toss remaining 12 ounces chocolate chips with remaining 1/4 cup flour. Stir into chocolate batter and spread into prepared sheet pan.
  5. Bake for 20 minutes, then rap the baking sheet against the oven shelf or counter to remove any trapped air bubbles. Bake for 15 more minutes or until a toothpick comes out clean, taking care not to overbake. Allow to cool completetely.
  6. Once brownies are cool, cut into Christmas tree-shaped triangles. Use a thin metal spatula to remove from cookie sheet onto a platter.
  7. To decorate, insert a straight piece of mini candy cane into the base of each tree.
  8. Scoop Cream Cheese Frosting (or your favorite frosting) into a gallon-sized freezer baggie. Push frosting into a corner of the bag and cut off a 1/2-inch piece to create a hole. Use as a piping bag to pipe frosting onto each brownie. Place brownie upside down, start at long, flat side, and pipe frosting back and forth going down the brownie, all the way to the tip (where the star would go).
  9. Use a variety of sprinkles, leftover crushed candy canes, and small candies to decorate the trees. Store refrigerated in a tightly covered container.
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