My cousin Emma and I had a great baking day and decided to make these delicious ‘brownie cake pops’ they turned out delicious and are great fun to bake, suitable for all the family! We ended up handing these out to our friends and family who loved them. Oh and they are gluten free, obvs – but you wouldn’t know it! Give them a go…
INGREDIENTS
- Approx 16 gluten free medium / large brownies – see my GF brownie recipe* (which makes this amount) HERE.
*Or used pre-packaged brownies if you are shorter on time.
To bind
- 75g butter
- 150g icing sugar
- 1/2 a tsp of vanilla extract
To finish
- 200g white chocolate
- Any decoration you please (I used leftover brownie crumb)
- Cake pop sticks if using
METHOD
- Make and cool the brownie mix (or use pre-packaged brownies). Once cooled, using your finger tips, crumble the brownie mix into a large bowl.
- Make the icing. Whisk the butter, icing sugar and vanilla together until light and fluffy.
- Stir the icing into the crumbed brownie mix before bringing the mixture together into balls (about the size of a golf ball, or smaller if you prefer them more bite size). Leave some brownie crumb to decorate if this is what you are using to finish.
- Put them on a tray (add sticks at this stage if you wish to turn them into proper ‘lolly’ cake pops – we left them more like truffles!). Stick them into the freezer for 5-10 minutes to harden slightly.
- Meanwhile, melt the white chocolate. You can do this over a pan of boiling water on the hob, or in the microwave, stirring at regular intervals.
- Once the chocolate is melted, remove the brownie balls from the freezer and dip them into the white chocolate. Roll them around to cover, I use 2 forks to do this.
- Place them gently onto a lined tray – decorate as you please, I just use leftover brownie crumb for this. Allow to set in the fridge for 30 mins – 1 hour.
- Enjoy!
I hope you like this fun recipe! Let me know what you would like to see next!!
K
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