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145 g unsalted butter
1 1/4 cups (250 g) granulated sugar
3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract/essence
2 large eggs (cold)
1/2 cup (70 g) all-purpose flour
1 cup white granulated white sugar
180ml cream (heated for 30 seconds in the microwave)
75g unsalted butter at room temp
1 teaspoon vanilla essence
melted dark chocolate
sprinkles of your choice
lollipop or ice pop sticks
Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled). Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.Stir in the vanilla with a wooden spoon, now add the eggs 1 x 1. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Spread evenly in lined pan. Bake them for 30-35 minutes.
Heat sugar in a thick based pot/sauce pan on medium high heat until the sugar has melted and turned a rich amber colour. Add your pre-heated cream slowly and stir (be very careful as this mixture is very hot and will splatter when the cream is added). Once the cream is fully incorporated, add the butter and vanilla. Turn of the heat and stir until the butter melts completely. Leave to cool at room temperature. The caramel will thicken further overnight in the fridge.
Cut your brownies with a sharp knife that has been soaked in hot water. Ensure you keep the knife clean with every cut as the brownies are very sticky (the way they should be). Immerse the end of each stick into the melted chocolate and gentle push until ¾ way into the brownie. Leave to set. Top with the caramel/melted chocolate/sprinkles or whatever you like.
Labels: Brownie Pops