brownie pops


I made brownie pops this week as a birthday surprise for a friend of mine, and wrapped them up like a present for her to open at our weekly community group. Fortunately, she was willing to share her gift with all of us! I made a pan of fudgy cocoa brownies one day ahead, then formed pops and coated them with melted Hershey’s Chocolate Mint Chips. See my step-by-step method below for these fun and portable individual desserts!

Brownie Pops
One batch (8-inch pan) of brownies (I used this recipe)
Lollipop sticks
1 cup (6 ounces) mint chocolate chips or chocolate of your choice
Decoration or sprinkles (optional)

Line a baking sheet with waxed paper or parchment. Crumble the cooled brownies in a medium bowl, then roll crumbs into small balls, about 1 1/4″ in diameter. Put a lollipop stick in each ball; place balls on prepared baking sheet and chill in the freezer for 1 hour.

Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth, then reduce heat to low so that coating will retain its consistency. Remove pops from the freezer in batches, dipping each one in melted chocolate. Tap pops gently against the side of the pan to remove excess coating; smooth coating with an offset spatula for even coverage. If using decoration (I embellished with edible glitter stars), apply while coating is still wet, then place pops upright in a styrofoam base to set for 2 hours.

Once pops have set, they are ready to be served or packaged individually – use pops as a centerpiece or give as a party favor…the possibilities are endless! Store at room temperature in a cool spot to prevent melting.

Yield – 30 brownie pops (serving size: 1 pop)
Calories – 110
Carbs – 15

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