Egg Shaped Brownie Pops-What’s Baking?

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    This month the What’s Baking challenge was hosted by Leanne at The Martin Family.  The challenge was to bake something that reminded us of spring.  I immediately thought of Easter since it is at the end of this month.  I wanted to make something that was easy but cute and tasty.  After looking back at what I made for previous holidays, I decided to make brownie pops in the shape of eggs.

   They turned out really cute!  I made a batch with milk chocolate and a batch with white chocolate.  The white chocolate ones looked more like Easter eggs, but they were both really cute.  I used colored chocolate to decorate the eggs.  They were super rich and chocolaty, but really good!
Egg Brownie Pops (adapted from Squirrel Bakes)

Brownie Recipe (adapted from Hershey’s)
For the Brownies:
2 sticks butter
2 t. vanilla
3/4 c. Hershey’s cocoa
1/2 t. baking powder
2 c. sugar
2 eggs
2 egg whites
1 c. flour
1/4 t. salt
For the coating:
1/2 lb. milk chocolate melts
1/2 lb. white chocolate melts
30 lollipop sticks
Colored chocolate melts for decorating
1. Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish.

2. In a large bowl combine butter, sugars, and vanilla. Beat well. Add the eggs and egg whites one at a time stirring well after each egg.
3. Add in the cocoa and mix well. Stir in flour, baking powder, and salt. Pour batter into the prepared pan.

4. Bake for 35 minutes. Remove from oven and cool.

5. With an egg cookie cutter cut out 25-30 brownie eggs.   Heat a small amount of chocolate melts in the microwave. Dip a stick into the chocolate then into the bottom of the eggs. Place on a baking sheet and put in the freezer for 30 minutes.
6. Meanwhile, melt the chocolate in the microwave, checking after every 30 seconds so that it does not burn. Remove the brownie pops from the freezer (about 5 at a time) dip into melted chocolate letting the excess chocolate fall back into the bowl. Place of wax paper to dry. Repeat with the white chocolate.
7.  After the pops have dried heat a half cup of each of the colored chocolates in a zip lock baggie in the microwave, checking after 30 seconds.  Squeeze the chocolate the get it to melt, zip the top of the bag, cut off the end, and pipe onto brownie egg.  I outlined each egg and then did stripes, squiggles, and dots.    Store in an air tight container for up to 5 days.
This post linked to:
Thrifty Recipes, Special Easter Sunday Buffet
Tuesday Night Supper Club, Tuesdays at the Table
Sweet Tooth Friday

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