Ingredients
FOR THE CAKE:
3/4 cups Butter
4 ounces, weight Bittersweet Chocolate
2 cups Sugar
4 whole Eggs
1-1/2 cup Flour
1 ounce, fluid Red Food Coloring
1-1/2 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1/8 teaspoons Salt
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You can make these into cake pops if you have a baby cake maker! If not, preheat oven to 350°F and make these into regular brownies. Melt butter in a bowl with chocolate for 30 seconds. Remove and stir. Repeat until melted and smooth. Add to your electric mixer affixed with the paddle attachment. Add sugar. Add eggs one at a time until mixed in. Slowly add flour. Add food coloring, baking powder, vanilla, and salt. If using a baby cake maker, add 1 tablespoon of batter to each hole. Close maker and bake for 5 minutes. Remove and place on a cooling rack. Repeat until all batter is used. After cooled, insert a lollipop stick into each cake ball using a bit of icing to keep it in place. If baking as brownies, place in a 9x13 inch pan. Bake at 350°F for 44-48 minutes. For the cream cheese icing: Mix together butter and cream cheese until fluffy. Add powdered sugar, salt and vanilla extract. Mix until blended. Ice the top of cake pops or brownies. Optional: sprinkle with some red sugar.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese