Sour Cream Brownies lollipops

Brownies recipe adopted from Bake Space.

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1 1/2 cups all-purpose flour
2 tablespoons premium cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, cut into pieces
7 ounces bittersweet chocolate, cut into pieces
1 3/4 cup dark brown sugar
4 large eggs
1/2 cup sour cream
1/2 teaspoon salt
3 teaspoons pure vanilla extract
1 pkg white Wilton’s Candy Melts.

Set an oven rack to the center position and preheat the to 350 degrees. Line a 9×13 pan with foil, and spray with cooking spray.

In a small bowl, sift together the flour and cocoa powder and set aside.

In a medium saucepan over medium heat, melt the butter. Allow it to bubble for about 10 seconds, then remove the pan from the heat and add the chocolate. Let it sit for a minute or two, and then whisk until smooth. Let cool for a minute while you prepare the rest of the recipe.

In a large bowl, whisk together the brown sugar and eggs until smooth. Whisk in the sour cream, salt and vanilla until well-blended. Stir in the chocolate and butter mixture, then fold in the flour and cocoa mixture just until it disappears into the batter.

Scrape the batter into the prepared pan and smooth the top. Bake the until the brownies just begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs, about 30 minutes.

Roll brownie into 24 smooth balls. Then, insert lollipop sticks into centers of balls. Dip the brownie into melted Candy Melts. Decorate with sprinkles.

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