Brownie Bombs

Directions

1. 1
   Preheat oven to 350°F. 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.