Hello everyone, I hope you are all well.
These fabulous brownies are covered in luscious dark or pink chocolate, decorated with nonpareils and little chocolate hearts.
- 1 ¼ cup (160 g) all-purpose flour
- 1/2 teaspoon salt (omit if you’re using salted butter)
- 5 tablespoons pure unsweetened cocoa powder
- 12 oz. (350 g) dark chocolate
- 1 cup (230 g) butter
- 1-2 teaspoons instant espresso powder
- 1/2 cup + 1 tablespoon (120 g) brown sugar
- 1 1/2 cup (350 g) regular sugar
- 5 large eggs, at room temperature
- 1 vanilla bean, split in half lengthways and seeds scraped out
Preheat the oven to 350 ˚F (180 ˚C).
Put the flour, salt and cocoa powder into a bowl and set aside.
Put the chocolate, butter and instant espresso powder into a bowl.
Place the bowl over a saucepan of simmering water, stir until everything is melted and smooth.
Turn off the heat, but leave the bowl where it is.
Add both sugars to the chocolate mixture and stir until everything is well blended.
Remove the bowl from the heat.
Add the eggs and carefully stir until well blended. It’s important to not overmix, or you’ll end up with chocolate cake instead of brownies.
Tip in the flour/cocoa powder mixture and the seeds from the vanilla bean and stir until everything is well blended.
I’m using these cute molds from silikomart.com.
Place a popsicle stick into each of the molds.
Divide the batter between the molds and bake in the preheated oven for about 25 minutes.
Leave to cool completely.
I use coating chocolate or tempered chocolate for the dipping.
- 7 oz. (200 g) white chocolate
- 7 oz. (200 g) dark chocolate
- nonpareils, to decorate
Melt the chocolate in a bowl. Use a spoon to drench the brownies in the melted chocolate whilst holding them over the bowl.
Place the dipped brownies onto a greased piece of baking parchment to keep them from sticking to the surface.
I also made brownie pops using white chocolate with a drop of pink food coloring from americolor.
Sprinkle with some nonpareils.
I made some mini chocolate hearts from the leftover melted chocolate.
Tie a pink ribbon around the brownie pops, simply because pink makes life more beautiful!
If you don’t have molds like these, just use a regular brownie pan and use cookie cutters to make heart shaped brownies.
Have a wonderful day!
Hugs from me to you.