Chocolate-Mint Brownie Pops

These were really fun to make and they turned out so cute!

Ingredients:

1/2 c. butter
2 (1-oz) squares unsweetened chocolate
1 (10-oz) package Andes baking morsels (or other mint or creme de menthe chips)
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
Parchment paper
2 Tbsp. shortening
10 oz. milk chocolate baking squares or melting wafers (I used a large Belgian chocolate candy bar from Aldi.  It was cheap and also delicious!)
31 white craft sticks
8 oz. white chocolate baking squares or melting wafers
Crushed peppermint candies

Directions:

1.  Preheat oven to 350.

2.  Combine butter, unsweetened chocolate and 1 cup mint baking chips in a medium saucepan.  Cook over low heat, stirring constantly until melted (I didn't stir constantly and they still turned out fine).

3.  Remove from heat; add sugar, eggs and vanilla, beating until smooth.

4.  Combine flour and salt; stir into chocolate mixture until blended.  Stir in remaining baking morsels.

5.  Pour batter into a lightly greased 8-inch square pan.  Bake at 350 for 32 minutes.  Cool completely on a wire rack.

6.  Scoop out balls from cooked brownie in pan using a 2-Tbsp. scoop.  Gently reshape into smooth balls; place on a large baking sheet lined with parchment paper.  Chill 30 minutes.

7.  Place shortening and milk chocolate in a 2-cup glass measuring cup.  Microwave on defrost until melted.  Stir until smooth.

8.  Dip the tip of a craft stick into the chocolate and then insert into each brownie ball.  Dip each ball into melted chocolate mixture, reheating as necessary to keep mixture liquid.

9.  Place dipped balls on a large baking sheet lined with parchment paper.  Let stand until firm.

10.  Pipe or drizzle melted white chocolate onto dipped brownie balls to decorate as desired.  Sprinkle with crushed peppermint.

We wrapped each brownie pop in a small cellophane bag and tied with a ribbon to use as gifts.  We think we're adorable.