pareve margarine, for greasing pan
16 oz. pareve semisweet or bittersweet chocolate, divided
1/3 cup canola or vegetable oil
1 cup sugar
1/4 cup pareve plain soy milk
2 large eggs
1 tsp. pure vanilla extract
1/4 tsp. salt
1/2 tsp. baking powder
1/4 cup pareve unsweetened cocoa
1 cup all-purpose flour
1/4 to 1/2 cup finely ground nuts of your choice, shredded coconut, sprinkles or coloured sugar, for sprinkling on brownies
48 lollipop sticks
Preheat the oven to 350F. Line an 8-inch-square baking pan with foil, allowing some to extend up and over the sides. Grease the bottom and sides with some margarine.
Break 6 ounces of the chocolate into small pieces and melt either on the stovetop or in the microwave.
When the chocolate is melted, add the oil and sugar and whisk well. Add the soy milk, eggs, and vanilla and whisk again. Add the salt, baking powder, and cocoa and whisk again. Finally, add the flour and mix well with a silicone spatula. Pour into the pan and spread evenly. Bake for 30 minutes, or until the top looks dry. Let cool for a half hour and then place in the freezer for a minimum of 1 hour.
Melt the remaining 10 ounces of chocolate. Remove the brownie from the freezer and peel off the foil. Place on a cutting board. Trim off the sides to make them even. (Feel free to eat the trimmings.) Cut the brownie into 1-1/2-inch strips and then into small squares. You can also cut 2-inch squares and then each square into two triangles.
Place a lollipop stick in the bottom of each shape and dip into the melted chocolate, covering all sides and the bottom of the shape around the stick. Hold the brownie over the bowl to drip off the excess chocolate. Sprinkle finely ground almonds, pistachio or other nuts, shredded coconut, sprinkles, or coloued sugar on the wet chocolate. Place the sticks standing up into a cup to set. Serve on a platter on their sides or stand them up in a cup, bowl or small vase filled with sugar.
Store standing in cups, flat on waxed paper, or place in a large airtight container in the refrigerator for up to five days or freeze for up to three months.