Mint Fudge Brownie Pops |Cooking With Amanda

Have you ever noticed that food served on a stick instantly becomes infinity times more popular than food NOT on a stick?

It defies all logic. Food on a stick is still the same food… it's just on a stick. Does the stick hold magical powers? Do we subconsciously hate forks? I really wish I could solve this whole stick-food mystery, but alas… it's destined to go in the file that holds my Loch Ness investigation from 1989. Obviously real, but unable to be explained.

I'm every bit as guilty of the stick-food mania. Regular hamburgers don't really excite me, but pop a mini burger on a little stick and I'm suddenly in awe. "A BURGER KABAB!! This is the best thing I've ever seen in MY LIFE!! I'LL TAKE TWENTY!!"

It's quite ridiculous, I mean really. But with that being said, can we all agree that Burger Kabobs should replace all normal burgers from here on out? If enough of us get behind the Burger Kabob Movement, I have faith that we can make it happen.

It is with this in mind that I have created these Mint Fudge Brownie Pops. Do they HAVE to be served on a stick? Well, duh. I think we have established that a stick holds just enough intrigue to make food infinity more appetizing and desirable. Also, that sounded like a commercial for something entirely inappropriate. Sorry about that.

These fudgy brownies on a stick are covered in thick and fluffy mint buttercream, coated in melted chocolate (can we say enrobed? ENROBED in melted chocolate) and sprinkled generously with chopped mint chocolates.

They are fudgy and creamy and cool and probably one of the best things you'll ever eat. I actually feel sorry for anyone you don't share these for, because they will never know what true happiness is.

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Mint Fudge Brownie Pops Recipe

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Ingredients

2 boxes dark chocolate fudge brownie mix, plus eggs, oil, and water needed to prepare
1 cup salted butter, slightly softened
1/3 cup creme de menthe syrup
4 cups powdered sugar
24 ounces chocolate almond bark
3 tablespoons vegetable shortening
1 cup mint chocolate candy pieces

Directions

To Prepare the Brownies:

Preheat oven to 350°F. Line 9x13 pan with foil and spray with nonstick spray.
Prepare both boxes of brownie batter according to box directions.
Spread all of the batter in prepared pan and bake for about 30 minutes, until a toothpick inserted in the center comes out with fudgy crumbs but no raw batter.
Cool brownies to room temperature in pan.

To Prepare the Frosting:

In the bowl of your mixer, beat butter on medium speed until smooth.
Add crème de menthe syrup and powdered sugar, beating on low until combined.
Increase speed to high and beat for one minute, until light and fluffy.
Frost cooled brownies, then cover pan and chill in the refrigerator for several hours, until cold and firm.
Line a baking sheet with wax paper and set aside. Cut brownies into rectangles and place on prepared baking sheet.

For the Coating:

Melt almond bark and shortening in a microwave safe bowl, stopping to stir every 30 seconds until smooth.
Dip lollipop sticks 1/3 of the way in the melted chocolate, then insert into the sliced brownies on the baking sheet.
Place baking sheet in the freezer for about an hour, until sticks are firmly set in the center of the brownies.
Pop almond bark/shortening mixture back in the microwave, heating until melted again.
Dip brownie pops in the melted chocolate, allowing excess to drip off.
Place brownie pops back on wax paper lined baking sheet, then top with mint chocolate candy pieces.
Chill until firm.