Brownie Bombs

• 5 1/2 tbsp butter, chopped coarsely
• 3.5 oz semisweet chocolate, coarsely chopped
• 1/3 cup granulated sugar
• 1 None large egg
• 3/4 cup all-purpose flour
• 2 tbsp dark rum
• 13 oz dark chocolate, melted
• 30 None lollipop sticks
• 2 tbsp chocolate pearls

1. Preheat oven to 350u0b0F. Grease and line a deep 7 1/4 inch square cake pan with parchment paper.
2. Stir butter and semisweet chocolate over low heat until smooth. Transfer to a medium bowl and let cool. Add sugar, egg and flour and mix until combined. Transfer to prepared pan and bake for 20 mins. Let cool in pan.
3. Cut cake into large pieces. Using a food processor, process cake and rum until mixture just comes together. Shape rounded teaspoons of mixture into balls. Place on a baking tray lined with parchment paper. Freeze for 1 hour or chill for 3 hours or overnight, until firm.
4. Dip the end of 1 lollipop stick into melted chocolate then push about halfway into a cake pop. Return to tray. Repeat with remaining sticks and cake pops. Freeze for about 5 mins to set.
5. Coat cake pops in chocolate, allowing excess to drain off. Place on a baking tray lined with parchment paper. Sprinkle with pearls before chocolate sets. Let stand at room temperature until set. Serve in paper liners.

butter, semisweet chocolate, sugar, egg, flour, dark rum, chocolate, lollipop sticks, chocolate pearls

Taken from recipes-plus.com/api/v2.0/recipes/32194 (may not work)