Espresso Brownie Pops

Brownies, that iconic, no-utensil-needed dessert, has made more appearances at pot lucks and back-to-school nights than perhaps her best friend, the chocolate chip cookie.

I have eaten my fair share of this chocolaty square bite, from the cake types smeared with icing, to the ones that are dense, moist and chewy, with nuts or without, the recipes are endless and can be found in just about any cookbook.

These brownies put a twist on the favorite treat, are fun and all about the presentation. (The molds and pop sticks can be found at Wallmart).

You’ll be using your favorite brownie mix with the addition of espresso powder which always intensifies the flavor of chocolate … and your attention span.

I have brought these pops, a welcome surprise, to committee meetings, passed them out to trick-or-treaters (adults only) and served them in espresso cups for dessert.

These are also very fun for kids, naturally, what I’m about to tell you goes without saying, but I feel that I must, leave out the espresso!

To serve for the little one’s, fill a container with jelly beans to keep the pops in place, (I have used an empty clean clay flower pot) place the pops in the pot. This makes a fun and festive centerpiece.

Ingredients:

  • 1 box (approx. 20 ounces) brownie mix
  • 1/3 cup olive oil (Delicate)
  • 1/3 cup water
  • 2 eggs
  • 1 tablespoon espresso powder
  • Silicone Brownie pop molds,  brownie pop sticks, stand
  • 1 recipe Chocolate Ganache:
  • 8 ounces semisweet or bittersweet chocolate
  • 3/4 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon Brandy (optional)
  1. Empty the brownie mix into a large bowl, add the vegetable oil, water and eggs.
  2. In a small separate bowl, mix the espresso powder with 1 tablespoon hot water, stir to dissolve. Add to brownie mixture.

Lightly oil the cavities of the molds, fill each 2/3 full with the brownie batter.

The sticks may be inserted now or after baking. (this depends on how thick the batter is). As you can see in the image to the left, some sticks stood up fine, others not so much, so I waited until after baking and immediately put in the sticks.

Place molds on baking tray, bake in 350*oven for 35 minutes. Let cool completely.

To remove the pops, apply gentle pressure to bottom while gently peeling the mold away, lifting brownie out.

 

 

Prepare Chocolate Ganache,  dip brownie pop one at a time into ganache or spread with a small spatula, immediately roll in chopped nuts, coconut, candies or whatever else you like.

This inexpensive cardboard holder, also from Wallmart, is perfect for keeping the brownies upright, allowing the icing to set.

 

 

 

If you don’t have espresso cups, use small coffee cups.

No cups? Place the pops flat on a tray scattered with a few coffee beans.

Or fill a small coffee pot (or other container) with coffee beans, to keep the pops in place. Let your imagination be your guide.

 

 

 

 

Can be made in advance so there’s no last minute fuss with dessert, just brew the coffee … or pour the milk.

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