Peggi Anne Tebben
Featured Pinch Tips Video
- 3/4 c
- butter, divided
- 1 oz.squares unsweetened baking chocolate, divided
- 1 c
- 3/4 c
- all-purpose flour
- 1 tsp
- 1/4 tsp
- 1/2 c
- powdered sugar
- 16 oz
- vanilla or chocolate-flavored candy coating (almond bark)
- lollipop sticksdecorations
- holiday nonpareils, jimmies and/or decorator candies
1Heat oven to 350°F.
2Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Add sugar, flour, eggs, vanilla and salt; mix well.
3Spread batter evenly into greased 8-inch square baking pan. Bake for 23 to 27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.
4Melt remaining 1/4 cup butter and 1 ounce chocolate as above. Finely crumble cooled brownie into large bowl. Add butter mixture and powdered sugar; mix well.
5Shape mixture into 1-inch balls; place onto waxed paper-lined jelly-roll pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
6Melt candy coating according to package directions; keep warm. Remove 1/3 of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.