Decadent Brownie Cake Pops on Sticks

Ingredients:

• 350 g of milk chocolate
• 150 g butter, plus a little softened butter for the pan
• 1 cup cocoa powder
• 1/2 tsp fine sea salt
• 1.3 cups of sugar
• 1.25 tsp vanilla extract
• 2 eggs at room temperature
• 2/3 cup premium flour
• 1.5 cups semi-sweet chocolate chips
• Backfill: coconut flakes, crushed peanuts, colored lollipops
• Special equipment: 30-40 lollipop/candy sticks (15 cm long)

Preparation:

1. Melt the chocolate in a heatproof bowl over a double boiler. Dip one lollipop stick into the melted chocolate (this will help the brownies stick better). Using clean hands or rubber gloves, scoop out 1 heaping tablespoon of the brownies. Secure the brownie ball to the stick so it stays in place.
2. Carefully dip each stick into the melted chocolate (or spread it with a brush), using a spoon as a guide. A little chocolate should end up on the stick itself—this "glue" will prevent the balls from falling off when you bite into them.
   
   Dip the resulting "candies" in various toppings of your choice. Place them on a parchment-lined baking sheet.
3. When all the “candies” are ready, place them in the refrigerator for about 30 minutes.

4. Decadent Brownie

   
   
   Preheat oven to 160°C.
   
   To make the dough, melt the butter in a medium or large heatproof bowl placed over a saucepan of simmering water.
   
   While the butter is melting in a double boiler, combine the cocoa powder, sea salt, and sugar in a separate bowl. (The sugar and salt act as abrasives, removing any lumps from the cocoa.)
   
   Add cocoa, sugar, and salt to the melted butter and mix until the sugar is completely dissolved. The mixture should resemble fudge and easily release from the bowl, making it easy to form into balls. Remove from the heat and place the pan on a kitchen towel. Let the dough cool; it should be warm, but not hot.
5. While the dough is chilling, line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper or foil, up to the sides. Leave an extra 4 inches (10 cm) of paper or foil on both sides. This will help you remove the brownies from the pan completely, so leave enough paper to grip comfortably. Grease the paper or foil generously.
6. Stir vanilla extract into the cooled dough to thin it. Add the eggs one at a time: mix the first egg thoroughly, then add the second. The dough should be shiny and smooth.
   
   Add the flour and mix it completely into the dough. Once the dough looks completely smooth, beat it vigorously at least 45 times.
   
   This process will not only help relieve stress but also make the cakes more chewy. Carefully fold in the chocolate chips. Spread the thick, fudge-like batter evenly into the prepared pan using a spatula or your hands (grease your hands first).
7. Place the dough in the oven and bake for 20-25 minutes, until the crust is crisp and the aroma fills the house. Let the dessert cool to room temperature on a wire rack or on a kitchen towel after removing it from the oven.
   
   Brownie recipe "Decadent".
   
   
   Note:
   
   Have someone help you dip the brownies into the chocolate while you're making the balls. The warmth of your hands will help the brownies stick to the sticks, and dipping them quickly will prevent the balls from drying out and falling off into the chocolate..