Christmas Tree Brownie Pops! 

Emma Sievek- Hour 2 

For the brownies: 


• 1 pound (4 sticks) unsalted butter
• 28 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate, chopped (I use Baker's chocolate squares)
• 6 large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
Directions
1. Preheat oven to 350°F. Generously butter and flour a rimmed 12x18x1-inch sheet pan.
2. In the top of a double broiler (or in a large, heat-safe bowl set over a pot of simmering water), melt together the butter, 16 ounces of chocolate chips, and unsweetened chocolate, stirring until smooth. Set aside to slightly cool.
3. In a large bowl, blend together eggs, instant coffee granules, vanilla, and sugar. Slowly and gradually stir the warm butter/chocolate mixture into the egg mixture.
4. In a medium bowl, whisk together 1 cup flour, baking powder, and salt. Blend into chocolate mixture until just combined. In a small bowl, toss remaining 12 ounces chocolate chips with remaining 1/4 cup flour. Stir into chocolate batter and spread into prepared sheet pan.
5. Bake for 20 minutes, then rap the baking sheet against the oven shelf or counter to remove any trapped air bubbles. Bake for 15 more minutes or until a toothpick comes out clean, taking care not to overbake. Allow to cool completetely.
6. Once brownies are cool, cut into Christmas tree-shaped triangles. Use a thin metal spatula to remove from cookie sheet onto a platter.
7. To decorate, insert a straight piece of mini candy cane into the base of each tree.
8. Scoop Cream Cheese Frosting (or your favorite frosting) into a gallon-sized freezer baggie. Push frosting into a corner of the bag and cut off a 1/2-inch piece to create a hole. Use as a piping bag to pipe frosting onto each brownie. Place brownie upside down, start at long, flat side, and pipe frosting back and forth going down the brownie, all the way to the tip (where the star would go).
9. Use a variety of sprinkles, leftover crushed candy canes, and small candies to decorate the trees. Store refrigerated in a tightly covered container.


For the frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 to 4 cups powdered sugar, depending on your desired consistency & sweetness of frosting
• 2 teaspoons pure vanilla extract

              Directions 

Using an electric mixer, beat together butter and cream cheese. Slowly blend in powdered sugar and vanilla, then beat until smooth and well-combined.

While making these brownies I used the creaming method while making the brownie batter and the frosting as well. This really made a difference in the batter and frosting because it was very easy to tell that this method made the brownies fluffy and moist by adding air and made the frosting very creamy and light as well. 

When the brownies were baking I had to take them out about half way through so that I could make sure the air bubbles were out by rapping the pan on the counter, this made the surface a little uneven because the outsides of the pan were already getting a little crispier but the middle of the pan had not been baked all the way through yet. While waiting for the last 15 minutes for the brownies to bake completely I made the cream cheese frosting. 

- I noticed that the longer I was whipping the frosting the fluffier it got which made it a lot easier to spread on the brownies after they had cooled of for a little while. 

After spending time decorating these brownies I got to taste the finished product and If I do say so myself they turned out very moist and perfectly baked through the middle, they did not taste doughy or runny and they also were not burned in any way. All in all it was fun to try and be a little bajer in my kitchen for the night and I would give this recipe a good rating!