Chocolate-Covered Brown Butter Blondie Pops

[kirra]

Chocolate-Covered Brown Butter Blondie Pops
Peanut Butter & Julie

Ingredients:

10 ounces unsalted butter
2 cups light brown sugar, packedIMG_0658
1/2 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup toffee bits (such as Heath brand)
Lollipop sticks
12 ounces bittersweet or semisweet chocolate chips
12 ounces white chocolate chips
Food coloring, sprinkles, decorations

Preparation:

Preheat the oven to 350F degrees. Line a 9X13X2 inch baking pan with foil so that it hangs over the edges by 1-inch. Spray the foil with non-stick baking spray.

Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns brown and fragrant. Set the saucepan aside to allow the butter to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, mix the brown butter with both sugars at medium speed until well combined. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Continue to beat the mixture at medium speed until it is light and creamy, about 4 minutes. Mix in the vanilla.

In a small bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, mixing until combined. Mix in the toffee bits.

Transfer the batter to the prepared pan and smooth the top. Bake the blondies until the top is golden brown, and a toothpick inserted into the center emerges with a few moist crumbs attached, 30-35 minutes. Set the blondies aside until they are cool enough to handle, but still warm.

Blondie Pops:
Line a baking sheet with parchment or waxed paper. Remove the blondies from the pan by lifting the edges of the foil. Trim the edges of the blondies, as these can be too tough to form into balls. Roll the dough into balls that are about the size of a quarter and place the balls on the prepared sheets. Chill the balls for 2 hours.

Melt one or both types of chocolate, depending on how you want to decorate the pops. Insert the lollipop sticks into the ends of the chilled balls.

One by one, roll the blondies into the white or dark chocolate, allowing excess to drip off. Return the pops to the baking sheets to let the chocolate harden.

Once the first layer of chocolate has hardened, drizzle the pops with the other type of chocolate or colored white chocolate. Allow the second layer to harden. Makes about 60.