Fudgy Peppermint Brownie Pops
Rich, fudgy, chocolatey goodness that is just right for the holidays!
Print
Pin
Servings: 16
Equipment
- popsicle sticks
Ingredients
- ½ c melted butter
- 1 tbsp canola oil
- ½ c packed light brown sugar
- ½ c granulated sugar
- 1 tsp vanilla
- ½ c all purpose flour
- ½ c unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp espresso powder
- 1 bag white chocolate chips
- ¼ tsp pure peppermint extract
- 5-6 candy cane candies, crushed
- nutella (as needed)
- 2 tbsp vegetable shortening
Instructions
- Preheat oven to 350°
- Combine first ten ingredients in a medium sized bowl and stir to combine well.
- Pour into a greased 8x8 or 9x9 inch cake pan and bake for 20-22 minutes or until brownies begin to pull from sides slightly and spring back when touched.
- Remove from oven and allow to cool completely or overnight.
- Turn brownies out of pan into a medium sized bowl and crumble to find crumbs. Add Nutella as needed until brownies can be scooped by the tablespoonful and formed into balls.
- Place the brownie balls on a lined cookie sheet. Dip one end of popsicle stick in Nutella and insert one into each ball.
- Place the pan of brownie pops into the freezer until the Nutella has set and pops can be lifted without stick falling out.
- Crush 5-6 peppermints or 2-3 candy canes and set aside.
- Place white chocolate chips and shortening in a microwave safe bowl and heat for one minute. Stir and place back into microwave for 10 seconds at a time, stirring after each until just melted and smooth. Add peppermint extract.
- Dip each brownie pop into the chocolate and lift, allowing some excess to drip off. Dip again in crushed peppermint, then place back on baking sheet to harden.