The BEST Brownie Pops!

copy of 001

My husband and boys are forever asking me to make more brownies and more cookies! According to them, they haven’t had brownies in forever. Let me explain their use of the word forever. In this particular case it means approximately a couple of weeks. :)

With the weather just starting to change, and Fall coming very quickly, I was thinking Fall when I decided on brownie pops with some fun Halloween sprinkles. Mostly because the colors of the sprinkles are perfect for Fall.

Being that I had just made a different kind of cookie pop, for the Farmers Market a few days ago, I still had pops on the mind. So, let’s have some fun with brownie pops, shall we?

copy of 010

I admit we are not fans of cake pops, but we do like both brownie pops and cookie pops. I do make both depending upon the day or course. Plus they’re just a fun dessert to serve for just about any occasion. :)

 These brownie pops are so good and so easy, once you get going it all comes together in no time at all!

copy of 012

 The brownies are milk chocolate brownies, my favorite kind! You could use any flavor you want to. So I thought I would use do two different kinds of chocolate for dipping, to play up the flavor combos a little differently.

copy of 019

It’s very important not to over-bake the brownies. These work best when you cook your brownies a little on the softer side. Make sure they are done all the way of course, but make sure they are not over-baked.

Trust me on this!

copy of 006

 

The Best Brownie Pops!

Ingredients                                                    copy of 019

Family Size (13 x 9) Pillsbury Milk Chocolate brownie mix, or any you prefer

eggs, as called for on brownie mix

oil, as called for on brownie mix

Cold Stone Creamery Founder’s Favorite International Delight Gourmet Coffee Creamer, or any you prefer – water is also fine

CandiQuick – I like CandiQuick because it’s affordable, it is so easy to work with, and it truly does work quick – or any type of meltable chocolate

Other Items You May Want:

Popsicle Sticks – you can get fancier sticks at any craft store, but I like the simplistic and sort of rustic look for fall in general

Sprinkles – Pumpkin Mix

Sprinkles – Chocolate Jimmies/Sprinkles

Directions

1. Bake brownies as directed. Remember, you don’t want to over-bake these. Cut into squares, then in a large mixing bowl break the brownies into small pieces. The harder edges you will probably want to remove and save for brownie sundaes and various desserts.

2. Line a large cookie sheet with parchment paper or a silicone baking mat. Roll the broken brownie pieces into balls, about 1-1/2 tablespoons of brownie per ball. Insert popsicle stick into each ball. Freeze brownie balls for about 15 minutes, or until they’re fairly firm.

3. In a small bowl, mix the sprinkles half chocolate sprinkles and half Pumpkin Mix. Place half of the CandiQuick in a large microwave safe bowl and melt according to the instructions on the package. Remove 2-4 balls from the freezer at a time and dip into melted chocolate. Tap the stick against the bowl and let any excess chocolate drip or fall off.

4. Sprinkle immediately with sprinkles of choice and allow chocolate to set on lined cookie sheet. The CandiQuick truly does work fast, simply hold it for a few extra seconds and you will see brownie pop dry quickly, plus you won’t get a flat bottom if you hold the pop by the stick for just a few extra seconds.

Makes apx. 18 Brownie Pops.

Megamommy Note: Due to the natural texture of brownies (sticky and soft) you don’t need any extra frosting added to the crumbled brownies to form brownie balls. That’s also why it’s important to make sure the brownies are baked completely, but not overdone. If you choose to add frosting of some type, that’s up to you. But it really isn’t necessary. :)

Megamommy ѽ

 

Related Posts: