HALLOWEEN MUMMY BROWNIE POPS
There are never too many dessert treats on Halloween, so add one more to your party with these cute mummy cake pops - made with Betty Crocker™ brownie mix and Rich & Creamy milk chocolate frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 38
Number Of Ingredients 9
Steps:
- Make and bake brownie mix as directed on box for cakelike brownies, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. In small bowl, mix frosting and peanut butter until blended. Crumble brownies into large bowl, discarding edges; stir in peanut-buttery candy. Add frosting mixture; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate until firm.
- Reserve 1 cup melted candy. Dip tip of 1 lollipop stick about 1/2 inch into remaining melted candy and insert stick into 1 brownie ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes. Remove from refrigerator a few at a time. Dip balls in melted candy; tap off excess. Let stand until set.
- Spoon reserved melted candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe crisscross patterns onto balls to look like mummy. Immediately attach candy eyes. Poke opposite end of stick into foam block. Let stand until set.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 95 mg
DARK CHOCOLATE BROWNIE POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 20 pops
Number Of Ingredients 8
Steps:
- Line a baking sheet with a silicone baking mat.
- Sift together the sugar, cocoa, flour and salt. Drizzle in the melted butter while still hot, add the vanilla and stir until combined. Use a small cookie scoop to scoop out 20 portions and use your hands to roll them into neat balls. Press a lollipop stick into each ball. Place on the prepared baking sheet and let cool at room temperature for 30 minutes.
- Melt the chocolate wafers in a microwave or double boiler and let cool slightly. Dip each pop into the chocolate. Lightly tap the stick on the side of the bowl so the chocolate sheets around the sides and drips off. Sprinkle over the chocolate jimmies. Place the sticks in the florist foam and allow the pops to set at room temperature.
HALLOWEEN BROWNIES
Forget packets of sweets - if you want a real treat at Halloween, these decadent spooky brownies will do the trick. Both kids and adults will love them
Provided by Cassie Best
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Melt the butter and dark chocolate in a heatproof bowl set over a small pan of just simmering water. Stir until completely smooth, then leave to cool for 10 mins.
- Beat the eggs and sugar with an electric whisk until thick and pale - the mixture should double in volume and leave a trail when the beaters are lifted. Pour the cooled dark chocolate mixture around the edge of the bowl. Sift over the flour and cocoa, add the milk chocolate, and gently fold everything together with a spatula or large metal spoon. Pour into the prepared tin and bake for 35-40 mins.
- Meanwhile, make the 'eyeballs'. Melt the white chocolate in a heatproof bowl over the pan of just simmering water. Stir until smooth. Dip each cookie into the chocolate to cover one side. Stick a sugar-coated chocolate in the centre of each, then leave to set. When the chocolate is fully dry, pipe a pupil and red veins onto each eyeball using the icing pens.
- Remove the traybake from the oven, and immediately push the eyeballs into the surface in even rows - do this gently, so they're just pushed in slightly. Leave to cool completely. Cut into 12 squares.
Nutrition Facts : Calories 556 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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- Preheat oven to 350 degrees. Lightly spray an 8-inch-square baking pan (or a 9 x 13-inch pan for thinner brownies) with non-stick cooking spray, and place a piece of parchment paper inside pan with a bit of overhang. Overhang will serve as handles, so leave enough to lift brownies once layered.
- In a medium bowl, stir together cocoa and baking soda. Blend 1⁄3 cup canola oil into cocoa mixture until well mixed and shiny. Carefully add boiling water, and stir until mixture thickens. Add sugars and stir in remaining 1⁄3 cup canola oil and eggs; mix until smooth. Slowly add flour, vanilla and salt. Fold in chocolate chips. Pour into prepared pan and bake for about 40 minutes or until toothpick in center comes out slightly wet. (If you wait until a toothpick comes out clean, you’ll have dry brownies.)
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