Preheat the oven to 180’C (Fan 160’C) /Gas mark 4. Lightly grease and base line a 15 x 25.5 cm shallow baking tin with baking parchment
Break the chocolate into a bowl set over a small saucepan of barely simmering water. Add the butter then heat gently, without stirring, for 5 minutes or until melted. Stir to blend then take off the heat.
Meanwhile, using a handheld electric whisk, beat together the eggs and sugar in a large bowl until thick, pale and foam-like. Using a large metal spoon, carefully fold in the chocolate mixture, followed by the flour and cocoa powder. Pour the mixture into the prepared tin and bake for 35 minutes or until no longer wobbly in the tin when gently shaken, dark and shiny on the surface. Leave to cool in the tin before carefully inverting out onto a board. Peel away the paper and cut into 12 bars.
Now to decorate. Melt some chocolate by the method described in point 2, using just white chocolate, drizzle over the brownie bars on sticks, then lay on a sheet of parchment paper and sprinkle on Cake Angels decorations of choice . Carefully add colouring to the remaining white chocolate, as required, to make different colour lollies. Continue until all are decorated. Once the chocolate is set, Insert a stick into the base of each brownie.
Using a spatula, carefully transfer the brownies on sticks to store in an airtight tin in a cool place for 4-5 days or up to a week in a sealed container in the fridge.