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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  3. Stir in almond milk, oil, and vanilla until blended.
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  5. Spray cake pop wells with nonstick baking spray.
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  7. Fill each well with about 1 tablespoon batter.
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  9. Bake for 7 to 9 minutes or until a tester inserted in the center comes out clean.
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  11. Transfer cake pops to a wire rack to cool. Repeat with remaining batter.
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  13. Attach sticks to cake pops. Decorate as desired.

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