Brownie Shortbread Cookie Pops

I kept telling myself that after the holidays things would quiet down a bit and I could get back into a more “normal” routine.  Then I realized it was February 7th and my house wasn’t any more organized, minutes hadn’t been added to my day and Valentine’s day is next week so I should probably get moving on the girls class treats

Fortunately I had the opportunity to do a small Valentine’s Day photo shoot and article for our local news where I spent the entire month of January narrowing down ideas and these pops were one of them.

I’ve done brownie shortbread here before and it was a huge hit in our house.  I mean what else would you expect to get when buttery shortbread cookies and fudge-y chocolate brownie join forces to create a gooey treat!  With a generous helping of sprinkles these pops easily made it to the top of the favorite list for my girls who are now requesting them daily

One Year Ago: Bourbon brown butter cupcakes with caramel cream frosting

Two Years Ago: Peanut butter bars

Brownie Shortbread Cookie Pops
Yields 9 cookie pops

Ingredients:

Brownies

4 ounces unsweetened chocolate, chopped
10 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
¾ cup all-purpose flour
½ teaspoon salt

Shortbread Cookie
½ cup unsalted butter, softened
¼ cup powdered sugar
½ teaspoon pure vanilla extract
1 cup all purpose flour
½ teaspoon salt

½ cup dark chocolate chips, melted according to package directions
sprinkles
cookie sticks

Directions:

1. Preheat oven to 350 degrees (F).  Line a 9 x 9 square baking pan with foil so that it hangs over the sides, spray bottom and sides with non-stick cooking spray and set aside.2. For the brownies: In a heat proof bowl set over a pan of simmering water, melt the butter and chocolate together until almost completely melted.  Remove from heat and whisk until completely smooth (this keeps the mixture from getting too hot and cooking the eggs).  Whisk in the sugar, then eggs and egg yolk one at a time. Stir in vanilla.  Add flour and salt together, stirring just until combined.  *With each ingredient that is added only stir in until it is incorporated into the batter.  Over mixing the batter can result in tough brownies.3.  Spread into prepared pan and bake for 20 to 25 minutes.  Brownies are done when they are set in the middle and a toothpick inserted comes out clean or with moist crumbs.  Move baking pan to a wire rack and let cool in pan completely.

4. For the shortbread cookies: In a large mixing bowl (or bowl of a standing mixer fitted with the paddle attachment), cream the butter on medium speed of an electric mixer, about 3 minutes.  Add the powdered sugar and continue to beat for about another 3 minutes or until creamy and smooth, stopping to scrape down the sides and bottom of the bowl periodically with a rubber spatula.  Beat in vanilla.  Add flour and salt all at once and beat on low speed until the dough comes together in clumps.  Pat the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes or until the dough is firm but still pliable.  Once chilled, place the dough between two sheets of plastic wrap or parchment paper and roll out to slightly less than a ¼ inch thick.  Cut out 18 hearts with a 2 inch heart cookie cutter and place on a baking sheet lined with parchment paper.  You may have to re-roll the dough scraps once to get all 18 cookies.  Return the cookies to the refrigerator for another 10 minutes until the dough is firm.  If desired, brush half of the cookie tops with egg white and sprinkles for decoration.  Bake in 350 degree oven for 8 minutes or until the bottoms of the cookies are a light golden brown.  Move cookies to a wire rack to cool completely.

5. To assemble:  Lift the brownies out of the pan by the foil “sling”.  Cut out 9 hearts using the same heart cookie cutter as the cookies.  Push a cookie stick through the center of each brownie heart from the bottom but don’t go all the way through the top.  Using a knife or spoon brush the entire brownie with the melted chocolate.  Sandwich the brownie between two sugar cookies so that the bottoms of the cookies are facing the brownie.  Sprinkle the exposed brownie edge with sprinkles and place the cookie pop on a baking sheet.  Repeat with the remaining brownies and cookies.  When finished assembling, place the pops in the refrigerator to harden the chocolate for about 10 minutes.  Remove from the refrigerator, store in an airtight container at room temperature or package the pops individually.

 

**Sorry for the lack of spacing and if any of the directions are jumbled.  Wordpress and I are apparently having issues and nothing will remain spaced.

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