Dark Chocolate Brownie Pops

One of my most craved recipes from the cookbook 175 Best Babycakes Cake Pops Recipes by Kathy Moore and Roxanne Wyss, these brownie pops are a decadent rendition of brownies and cake pops all baked into a single treat. If you don’t have a cake pop maker, check out the Babycakes Cake Pop Maker ($25).
One of my most craved recipes from the cookbook 175 Best Babycakes Cake Pops Recipes by Kathy Moore and Roxanne Wyss, these brownie pops are a decadent rendition of brownies and cake pops all baked into a single treat. If you don’t have a cake pop maker, check out the Babycakes Cake Pop Maker ($25).

Dark Chocolate Brownie Pops

Recipe from 175 Best Babycakes Cake Pops Recipes (Robert Rose, 2012) by Kathy Moore and Roxanne Wyss.

Yields 32 to 34

Ingredients:

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• 1 cup all-purpose flour

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• 3/4 cup granulated sugar

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• 6 tablespoons unsweetened cocoa powder

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• 1 teaspoon instant espresso powder

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• 1 teaspoon baking powder

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• 1/4 teaspoon salt

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• 1/2 cup vanilla almond milk

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• 1/2 cup vegetable oil

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• 1 teaspoon pure vanilla extract

Directions:

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1. In a large bowl, whisk together flour, sugar, cocoa, espresso powder, baking powder, and salt.

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2. Stir in almond milk, oil, and vanilla until blended.

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3. Spray cake pop wells with nonstick baking spray.

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4. Fill each well with about 1 tablespoon batter.

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5. Bake for 7 to 9 minutes or until a tester inserted in the center comes out clean.

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6. Transfer cake pops to a wire rack to cool. Repeat with remaining batter.

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7. Attach sticks to cake pops. Decorate as desired.

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