3 ounces bittersweet chocolate, finely chopped and divided
1/4 cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1 large egg white
3.4 ounces all-purpose flour (about 3/4 cup)
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray
1 1/2 tablespoons dark corn syrup
16 lollipop sticks
1/4 cup finely chopped roasted almonds

3 ounces bittersweet chocolate, finely chopped and divided 1/4 cup unsalted butter 1 cup sugar 1 teaspoon vanilla extract 1 large egg 1 large egg white 3 4 ounces all-purpose flour (about 3/4 cup) 1/2 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 tablespoons dark corn syrup 16 lollipop sticks 1/4 cup finely chopped roasted almonds

Preheat oven to 350°.
Combine 2 ounces chocolate and butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until mixture melts, stirring after 15 seconds. Add sugar, vanilla, egg, and egg white, stirring until well blended.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Scrape batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in dish. Crumble brownies.
Place crumbled brownies in a food processor; process into fine crumbs. Add corn syrup; process until mixture forms a ball. Scoop about 2 tablespoons brownie mixture with a spoon; roll into a ball. Insert a lollipop stick into center of each ball.
Place remaining 1 ounce chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until chocolate melts, stirring after 15 seconds. Dip balls into melted chocolate; dredge in nuts, pressing gently to adhere. Refrigerate until chocolate sets (about 20 minutes).