Makes about 18 brownie blossoms
1 1/2 cups (3 sticks) butter, cut into pieces
4 squares (4 oz.) unsweetened chocolate, chopped
1 1/2 cups granulated sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Tinted butter-cream icing
Wilton Jumbo Confetti sprinkles
Jelly spearmint leaves
Preheat oven to 350°F. Spray silicone Blossom Brownie Pops mold with vegetable pan spray.
In small heavy saucepan or microwave safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Add eggs and vanilla; blend well. Combine flour and salt. Add to chocolate mixture; stir until all flour is mixed in.
Place bake ware on level baking sheet for easy positioning and removal from oven. Fill each mold cavity 2/3 fill with batter. Bake 25-30 minutes. Cool 15 minutes. Unmold. Outline petals with tinted icing. Roll top 2 inches of cookie stick in melted chocolate (chocolate chips or Wilton Candy Melts®). Insert sticks into brownies. Cut a small slit in spearmint leaf and slide onto stick. Attach confetti for flower center with a dot of icing.
*NOTE: You can use brownie mix instead of making brownies from scratch. Follow the oven temperature listed on the brownie mix box.