3 large eggs, room temperature
1/2 cup granulated sugar
3/4 cup light brown sugar
2 sticks unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup all purpose flour
1 1/4 cups cocoa powder, sifted
1 tablespoon espresso powder
1/2 teaspoon salt
8 ounces high quality dark chocolate
4 tablespoons unsalted butter, cut into small cubes
1/2 tablespoon corn syrup
Sprinkles of your choice
Preheat oven to 300F. Grease and line an 8-inch square baking tin.
To prepare the brownies, in a standing mixer with a whisk attachment, beat eggs on medium speed until fluffy and pale color. Add sugars and mix until combined.Add melted butter and vanilla extract, mix until combined. Sift flour, cocoa powder, espresso powder and salt. Fold the flour mixture in the batter with a spatula. Pour the mixture into the prepared tin and smooth the top, pushing the batter into the corners of the pan.
Bake for 35 to 40 minutes, or until a toothpick inserted comes up with some moist crumbs, but no wet batter. Let the brownie cool in the pans for 15 minutes. Then invert it onto a greased rack. Let cool completely before cutting it into 1-inch squares.
To prepare the chocolate glaze, place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Set aside.
To assemble, dip one end of a lollipop stick in the chocolate glaze and insert into the brownie square through the centre. Repeat with the remaining squares. Place in freezer for 15 minutes. Prepare sprinkles in shallow bowls.
Remove brownies from freezer. Dip each brownie in the chocolate glaze and gently tap off excess. Roll brownie pop in sprinkles, and place onto a piece of wax paper to dry.