Brownie Holi-Pops (Gluten-Free Recipe)
Brownie Holi-Pops (Gluten-Free Recipe)
Coated brownie bites on a stick—a holiday favorite for both young and old.
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1 hr
Prep Time
4 hrs
Total Time
40
pops Ingredients
Brownie Mixture
34 cup Land O Lakes® Butter, divided
3 (1-ounce) squares unsweetened baking chocolate, divided
1 cup sugar
34 cup Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free vanilla
14 teaspoon salt
12 cup powdered sugar
Coating
16 ounces vanilla or chocolate-flavored candy coating (almond bark)
Decorations
40 lollipop sticks
Holiday nonpareils, jimmies and/or decorator candies
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat 3-5 minutes, stirring constantly, until melted. Add sugar, flour, eggs, vanilla and salt; mix well.
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STEP 3
Spread batter evenly into greased 8-inch square baking pan. Bake 23-27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.
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STEP 4
Place remaining 1/4 cup butter and 1 ounce chocolate in 2-quart saucepan. Cook over medium heat 3-5 minutes or until melted. Finely crumble cooled brownie into large bowl. Add butter mixture and powdered sugar; mix well.
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STEP 5
Shape mixture into 1-inch balls; place onto waxed paper-lined baking pan. Cover with plastic food wrap; refrigerate at least 2 hours or until firm.
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STEP 6
Melt candy coating according to package directions; keep warm. Remove 1/3 of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.
Tip #1
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #2
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #3
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking
Tip #4
.- A food processor bowl fitted with metal blade can be used to finely crumble brownie.
Tip #5
- Craft foam and lollipop sticks are available at most craft stores. Pushing lollipop sticks into craft foam will ensure holi-pops will be round.
140 Calories
8 Fat (g)
20 Cholesterol (mg)
50 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
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