Brownie Pops

Cakespy

Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.

Brownie Pops
  • Yield:36 to 40 pops
  • Active time:30 minutes
  • Total time:3-4 hours

Ingredients

  • 1 batch (8x8-inch or 9x9-inch pan) of fudgy brownies, such as these.
  • 1 bag chocolate chips or candy melt wafers (12-14 ounces)
  • Sprinkles, to decorate (optional)

Directions

  1. 1.

    Take the entire batch of brownies and crumble it up with your hands until it is a big, messy lump of brownie crumbs. It should be fairly easy to clump together. If it is too crumbly, you can add 1/8 cup of melted butter to the mix; that should do the trick.

  2. 2.

    Using your hands, roll the deconstructed brownie into small balls, about 1 or 1 1/2 inches in diameter.

  3. 3.

    Press a lollipop stick into each ball, and then place them on a baking sheet lined with parchment or waxed paper.

  4. 4.

    Put the rolled brownie pops into the refrigerator for 2 hours, or the freezer for 30 minutes, to chill (this will ensure that they stay on the stick when you dip them later).

  5. 5.

    Near the end of your chilling period, while the brownie morsels are still chilling, melt your chocolate chips or candy melts in a double boiler over low heat, stirring frequently until melted. Turn off the heat source.

  6. 6.

    Remove your pops from the freezer or refrigerator a few at a time. Dip each one in the melted candy mixture; tap against the side of the pan so that the excess candy mixture can drip off. If your coverage is not completely even, use the back of a spoon to smooth it.

  7. 7.

    If you are garnishing with sprinkles, apply them at this point.

  8. 8.

    Place the dipped pops on waxed paper to set for about 2 hours before serving.

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