Chocolate Mint Brownie Pops

1/2 cup butter
2 (1 oz) squares of unsweetened chocolate
1 (10 oz) package of Andes Crème de Menthe Baking Chips
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
3/4 cup all purpose flour
1/4 tsp. salt

Preheat the oven to 350 degF. Combine the butter, unsweetened chocolate, and 1 cup of the andes mints in a medium saucepan. Melt ingredients together over low heat until completely mixed and melted together (be sure to stir constantly). Remove from heat. Then add sugar, eggs, and vanilla, beating until smooth.

Combine dry ingredients (flour and salt). Stir into chocolate mixture until well blended. Stir in remaining andes mint chips.

Pour batter into a lightly greased 8" square pan. Bake at 350 degF for 32 minutes. Remove from oven and cool in pan on a wire rack.

Creative Commons images from Doug Kwan.

Once the pan of brownies has completely cooled, use a 2 Tbsp baking scoop to gently scoop out balls of cooked brownies from the pan. Gently reshape the brownies into smooth balls by rolling in your hands. Place the balls on a large baking sheet that has been lined with parchment (wax) paper. Chill balls on baking sheet in the refrigerator for 30 minutes.

After chilled, insert a 4" long white craft (lollipop) stick into each brownie ball. Recipe should make about 30 brownie pops.

2 Tbsp shortening
5 (2 oz) chocolate candy coating squares
4 (2 oz) vanilla candy coating squares
Crushed candy canes or peppermint candies

Once the holiday chocolates have been chilled, you are ready to give them their chocolate coating. Place the shortening and coating in a glass 2 cup measuring cup. Microwave on high for 1 minute or until melted. Stir until smooth. Dip each brownie pop into the melted chocolate mixture, reheating the chocolate as necessary in the microwave to keep it melted. Replace the chocolate dipped brownie pops on the large parchment-lined baking sheet. Let the pops stand until the chocolate is firm.

Place the vanilla candy coating in a glass bowl and microwave on high for about 40 seconds or until melted. Spoon the melted vanilla candy into a large zip-loc bag and seal it. Snip a small (1/8") whole in 1 corner of the bag. Squeeze the white chocolate on top the brownie bites to encircle the lollipop stick. While the white chocolate is still melty, be sure to sprinkle on the crushed peppermint candies for decorations. For parties, buy some little red gourmet chocolate truffle holders to set each brownie pop in as shown in the photo.

My Tip - I crush the peppermint candies (or candy canes) in a large ziploc bag with either a heavy cast-iron skillet, a kitchen mallet, or a rolling pin.