Brownie Bombs

1. 1

   Preheat oven to 350u00b0F. Grease and line a deep 7 1/4 inch square cake pan with parchment paper.

2. 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. 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. 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. 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.

No additional tips available.