4 large eggs
1 cup sugar
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups Hershey’s Special Dark Cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
4oz dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
10 Hershey’s Peppermint Kisses, finesly ground
TO MAKE BROWNIES
Heat oven to 300 degrees. Grease and lightly flour pan.
Fit mixer with a whisk attachment, place eggs in the bowl and beat on medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour batter into greased and floured 8-inch square pan and bake for about 45 minutes or until a toothpick inserted into the center of the pan comes out clean. Remove pan from oven and cool on a wire rack.
TO MAKE CHOCOLATE GLAZE
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.
Add powdered sugar and mix to combine.
Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
Set aside and let sauce cool to warm.
Place Hershey’s Peppermint Kisses in a food processor bowl and pulse until finely grounded and crushed; transfer to a shallow bowl.
Cut brownie into 1 inch squares. Insert popsicle sticks through the center.
Dip brownie in chocolate and transfer to a wire rack for excess chocolate to drip away. Roll brownie pop in crushed Hershey Peppermint Kisses.
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