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Brownie Cake Pops

Tami Vincent, from Kneaders Bakery and Cafe, makes Brownie Cake Pops
Brownie Cake Pops

9” x 13” pan of your favorite frosted brownies or one dozen Kneaders’ Double Fudge Brownies
3 cups milk chocolate coins
1 cup dark chocolate coins
25-40 wooden skewers
1”-1.5” ice cream scoop

Levelly scoop brownies in ice cream scoop and deposit onto a cookie sheet lined with parchment paper.
Insert a skewer into each brownie mound.
Place cookie sheet in freezer for roughly five minutes to allow brownies to set.
Separately melt milk chocolate and dark chocolate. (Remember to seed chocolate so it comes out shiny.)
Remove brownies from freezer and dip each one into milk chocolate until chocolate reaches skewer.
Return brownies to cookie sheet and place in refrigerator until completely set.
Once set, drizzle dark chocolate over brownies.

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