COURTNEY DIAL, AUTHOR: "PUSH-UP POPS" COOKBOOK
8 (1 oz) squares unsweetened chocolate
1 c butter
5 eggs, room temperature
3 c sugar
1 T vanilla extract
1 almond extract
1-1/2 c all-purpose flour
6 oz package semisweet chocolate chips
1 qt vanilla ice cream or whipped cream
Candy sprinkles
Maraschino cherries
DIRECTIONS:
Preheat oven to 375 degrees F. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool slightly. Beat eggs, sugar, vanilla extract, and almond extract in a large mixing bowl until combined, about 2 to 3 minutes. Add the melted chocolate mixture and beat on low speed. Next add the flour and beat just to blend. Stir in the chocolate chips. Pour into a greased jelly roll pan and bake for 20 to 25 minutes. Cool in pan.
Use the open end of an empty push-up pop mold to cut circles out of brownies. Stack 2 brownie circles in each push pop. Just before serving, top with a scoop of vanilla ice cream or whipped cream. Garnish each with sprinkles and a cherry.
Makes 17 push-up pops.
