Heart brownie pops - recipe

Heart brownie pops

  • Prepare

  • Serves

  • Cook

  • Skill



For the brownies

For the decoration

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  1. 1

    Preheat the oven to 190°C (170°C, gas mark 5) and line a 25cm x 20cm baking tin with baking parchment.

  2. 2

    Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water.

    For this step you'll need:

    • 200g Butter (unsalted) softened
    • 350g Dark chocolate melted
  3. 3

    Whisk the eggs until they are pale and fluffy, then add the sugar and whisk until thick, gently fold in the chocolate.

    For this step you'll need:

    • 3 Egg(s) (free range) medium
    • 250g Unrefined dark muscovado sugar
  4. 4

    Sieve in the flour and fold in until the mixture is smooth.

    For this step you'll need:

    • 50g Self-raising white flour
  5. 5

    Pour into the prepared tin and bake for 30-35 minutes until you see a paper-like crust on the surface and there should still be some movement in the centre of the tin.

  6. 6

    Remove from the oven and leave until completely cool.

  7. 7

    In a heatproof bowl over simmering water melt the chocolate. Then using a heart cutter cut heart shapes out of the cooled brownie.

    For this step you'll need:

    • 200g Dark chocolate melted
  8. 8

    Dip a lollipop stick into the melted chocolate then slide it into the pointed end of the heart, leave to onside while you repeat this with the rest.

    For this step you'll need:

    • 200g Dark chocolate melted
  9. 9

    Next carefully dip the hearts into the melted chocolate until they are entirely covered. Next sprinkle with sprinkle decorations.  Then either place onto baking parchment until set or stand upright in a cake pop stand.

    For this step you'll need:

    • Sprinkle decorations to finish

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