Now in my eighth year of writing #ChocolateMonday posts every week, you know I am always on the lookout for fun and different recipes to share with you. Today’s Gluten Free Brownie Pops are a perfect example of a fun new way to present an old favorite!
If you’ve got kids or grandkids, you know that everything tastes better on a stick! No question, they will be thrilled if they can pick up their food and nibble on it without using utensils. Everything is more fun!
I found the recipe by Erin McDowell on PureWow. She took the recipe a step farther than I did by dipping her brownies in melted chocolate. They are definitely more elegant looking that way, but my gluten-free version brownies were somewhat delicate and I didn’t want to risk them falling off the sticks!
The only sticks I could find at my local party store were the kind you use for lollipops but traditional popsicle sticks like Erin used would definitely hold the brownies more securely with no chance of them spinning. I may have dipped mine if I’d had that kind of stick.
I do like that I can make these a day ahead, wrap them in plastic wrap, and twist the ends around the sticks. This keeps them fresh and saves you last minute baking on the day of your family reunion, birthday party, or potluck supper.
These brownies are packed with chocolate flavor from 2 cups of cocoa powder! There is no doubt that these Gluten Free Brownie Pops will satisfy even the most ardent chocolate fans. Enjoy this fun new way of serving brownies, perfect for any gathering, especially parties!
Happy Chocolate Monday ~ have a wonderful week!!
- 3/4 cup vegetable oil
- 1 cup (2 sticks, 226g) unsalted butter, melted
- 1-1/2 cups (288g) sugar
- 1-1/2 cups (309g) firmly packed brown sugar
- 6 large eggs
- 1 tsp pure vanilla extract
- 1-1/2 cups (180g) all-purpose flour or gluten-free flour blend
- (1/2 tsp xanthan gum if you are using gluten-free flour)
- 2 cups (180g) cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp salt
- Popsicle or lollipop sticks
- 12 oz melted dark chocolate, optional
- Melted white chocolate, for decorating, optional
- Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan and line it with parchment paper, leaving an overhang on two sides to create a sling. Lightly butter the parchment.
- In the bowl of your stand mixer, combine the oil with the butter, sugar, brown sugar, and vanilla extract. Beat on low until fully blended and smooth. When cooled, add the eggs and beat in. Don't add them too soon or you risk scrambling them.
- In a bowl, whisk together the flour, cocoa powder, baking powder and salt, then slowly, about 1/3 at a time, add them to the oil/sugar mixture, stirring on low to combine. Scrape the sides and bottom of the bowl.
- Pour the batter into the prepared pan. Bake 30 to 45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Watch carefully because every oven is different and yours may bake more quickly than mine did! Remove from the oven and cool completely in the pan.
- When the brownies are cool, run a spatula around the uncovered edges and use the parchment sling to lift them out of the pan. Cut the brownies into 15 pieces. Slide a stick into one side of each brownie and then place on a parchment-lined baking sheet. Chill the brownies in the refrigerator for 15 to 20 minutes or freeze 10 minutes to firm them.
- If you want to dip the brownie pops, place the chocolate in a heatproof (microwave-safe) bowl and melt over a pan of simmering water or in the microwave, stirring until fully melted and smooth. Dip each chilled brownie into the melted chocolate and then put it back on the baking sheet. Reheat the chocolate if it starts to get too thick to coat the brownies easily.
- Drizzle with white chocolate if desired. Refrigerate for 5 to 10 minutes until the white chocolate sets. Keep chilled until ready to serve.
- Yield: 15 to 20 brownie pops
Create a New Tradition Today!
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