Brownie Pops

[Photographs and original illustrations: Cakespy]

Brownie Pops

About This Recipe

Yield:36 to 40 pops
Active time:30 minutes
Total time:3-4 hours
Special equipment:Lollipop sticks or popsicle sticks


  • 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)


  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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