STUDIO CITY (CBS) — Vanessa DiStefano of Sur La Table has a fun, fudgy gift to share when she visits KCAL 9 Studios.
DiStefano will show Sandra Mitchell and Dave Gonzales how to bake double fudge brownie pops from “Gifts Cooks Love: Recipes For Giving” by Sur La Table and Diane Morgan/Andrews McMeel Publishing.
Vegetable oil cooking spray for preparing the pans
1 cup all-purpose flour
¾ cup plus 1 tablespoon sifted unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon kosher or sea salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup semisweet mini chocolate chips
6 to 8 ounces white chocolate
Red, green, or other seasonal sparkling sugars
Christmas-colored nonpareils or other seasonal holiday sprinkles
Wilton Silicone Brownie Pop Molds (Preferably Two or Three Molds Making Eight Pops Each), Large Rimmed Baking Sheet, Measuring Cups and Spoons, Medium Bowl, Flour Sifter, Stand Mixer with Paddle Attachment or Hand Mixer, Rubber Spatula, 1½-Ounce (#30) Ice-Cream Scoop or Small Spoon, Cooling Rack, Microwave-Safe Small Bowl, Soup Spoon, Twenty-Four Lollipop/Brownie Pop Sticks
Position a rack in the center of the oven. Preheat the oven to 350°F. Spray the silicone molds with cooking spray to ensure the brownie pops won’t stick. Set aside on a large rimmed baking sheet.
In a medium bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated and brown sugars on medium speed until blended, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, and then stop and scrape down the sides of the bowl once with a rubber spatula.
With the mixer on low speed, add the sifted ingredients in 3 batches, beating after each addition until the flour disappears. Do not overmix. Using a rubber spatula, fold in the chocolate chips.
Using a small spoon or #30 ice-cream scoop, portion the batter into the molds, filling each cavity two-thirds full. Tap the molds on the counter to release any air bubbles. (Reserve the batter and bake the brownie pops in batches, if necessary.) Bake the brownie pops on the baking sheet until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the molds to a wire rack and let cool completely before releasing the brownie pops.
To decorate, set the brownie pops, flat side down, on a baking sheet lined with parchment or waxed paper.
Break the white chocolate into small chunks and place in a small microwave-safe bowl. Microwave on high for 2 minutes, stirring after 1 minute, until the chocolate is completely melted.
Using a soup spoon, drizzle the chocolate over the top of each brownie pop, allowing the chocolate to stream down the sides to form “legs.” Before the chocolate sets, sprinkle the brownie pops with sparkling sugar and nonpareils. Carefully place a brownie pop stick in the center at the top, pushing until the stick is about three-quarters of the way into the brownie. If needed, add a few more sprinkles at the insertion point of the stick. Refrigerate until completely set, about 4 hours.
Storing: Refrigerate uncovered for 4 hours. Wrap the brownie pops and keep refrigerated for up to 10 days.
Prep Time: 30 minutes | Bake Time: 20 minutes per batch | Makes two dozen brownie pops