We have a restaurant here in Las Vegas named David Burke, and it is the second outlet (I believe) of a New York restaurant run by Chef–you guessed it–David Burke. The original restaurant is actually called David Burke and Donatella, but apparently Donatella didn’t want to take a gamble on a Sin City locale (ba-dum-bum).
Eric and I have had dinner at David Burke three times. Before we went the first time, a friend said to me “Oh, you must order the cheesecake lollipops for dessert!!” Never mind the fact that she has known me for half of my life, and I have told her multiple times that I can’t stand cheesecake. Yes, you’ve found me. I’m the American who doesn’t like cheesecake. It’s not just some urban legend–I do exist.
I don’t remember what we ordered for dessert during any of our dinners at David Burke, or if we even ordered dessert for that matter, but I know that we did not order the famous cheesecake lollipops. Inevitably, after every dining experience, we were asked by at least one person “Weren’t those cheesecake lollipops amazing?” I think that, much like the chicken lettuce wraps at P.F. Changs, people just assume that you order this item when you dine at David Burke. When we told them–or perhaps I should say “confessed” (because that’s how it felt)– that we did not try the famous dessert, we were met with the expected “What?”, “Oh, you really missed out!”, “Bad move.”, etc.
I don’t know. I still enjoyed my dinner without experiencing those whimsical lollipops (which were served on a way cool lollipop “tree.”) But the whole series of dinners spent watching others enjoy these signature sweets did pique my interest. Why should cheesecake lovers have all the fun? What about fans of brownies, cookie dough, and blondies? I had seen some really cute lollipops made from mixtures of cake and icing in other food blogs, so why wouldn’t it work with my favorite rich brown butter blondie recipe? It would. It did. And let me tell ya–they are yummy. Maybe if we go to David Burke again, I’ll just bring a few of these babies along in my purse for when dessert rolls around. Here are a few extra tips for these bite-sized blondie pops:
- Instead of using blondies, you can try this recipe with brownies, cookie dough, or even cake that has been crumbled and then mixed with buttercream. Be sure that the brownies are fudgy so that you can form them into balls.
- Sometimes melted chocolate can be to thick for dipping. An alternative would be to make a ganache by bringing 1/2 cup of cream to almost a boil and then pouring it over the chocolate chips. Once the chips have melted, stir until smooth. You can also stir 1 tablespoon of corn syrup into the ganache, which help with the consistency. Do not add cold cream to the melted chocolate or it will seize up.
- You can also use candy melts for this recipe. They are found in various colors in stores like Michaels, and they are used specifically for projects like this. I prefer the taste of real chocolate, but the candy melts are more user-friendly.
- These treats can also be served without the lollipop sticks as little blondie truffles.
Chocolate-Covered Brown Butter Blondie Pops
Makes about 60
10 ounces unsalted butter
1/2 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup toffee bits (such as Heath brand)
12 ounces bittersweet or semisweet chocolate chips
12 ounces white chocolate chips
Food coloring, sprinkles, decorations
Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns brown and fragrant. Set the saucepan aside to allow the butter to cool slightly.
In the bowl of an electric mixer fitted with the paddle attachment, mix the brown butter with both sugars at medium speed until well combined. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Continue to beat the mixture at medium speed until it is light and creamy, about 4 minutes. Mix in the vanilla.
In a small bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, mixing until combined. Mix in the toffee bits. Transfer the batter to the prepared pan and smooth the top. Bake the blondies until the top is golden brown, and a toothpick inserted into the center emerges with a few moist crumbs attached, 30-35 minutes. Set the blondies aside until they are cool enough to handle, but still warm.
Line a baking sheet with parchment or waxed paper. Remove the blondies from the pan by lifting the edges of the foil. Trim the edges of the blondies, as these can be too tough to form into balls. Roll the dough into balls that are about the size of a quarter and place the balls on the prepared sheets. Chill the balls for 2 hours.
Melt one or both types of chocolate, depending on how you want to decorate the pops. Insert the lollipop sticks into the ends of the chilled balls. One by one, roll the blondies into the white or dark chocolate, allowing excess to drip off. Return the pops to the baking sheets to let the chocolate harden. Once the first layer of chocolate has hardened, drizzle the pops with the other type of chocolate or colored white chocolate. Allow the second layer to harden.