Brownie Pops Recipe

Brownie Pops Recipe

The Spruce / Abbey Littlejohn

Prep: 60 mins
Cook: 5 mins
Total: 65 mins
Servings: 48 servings
Yield: 48 pops
Nutrition Facts (per serving)
97 Calories
6g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 97
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 8%
Cholesterol 13mg 4%
Sodium 67mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 1g
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 38mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brownie pops are fun, playful candies that combine two favorite tastes into one great candy. Brownies and chocolate frosting are mixed and formed into balls that are placed on sticks and dipped in chocolate. These “pops” taste like decadent fudgy brownies and make perfect party food or favors!

My favorite part is that they taste great with store-bought brownies (or brownies from a mix), so there's not a lot of advanced prep that needs to happen in order to make these perfect pops. Try adding in fun mix-ins too, like chopped nuts or mini chocolate chips. 

Hungry for more? Don't miss the full list of cake pop candies here.

Ingredients

  • 1 (9 x 13-inch) pan brownies

  • 1/2 cup chocolate frosting

  • 1 pound chocolate candy coating

  • Sprinkles, or nuts, or coconut, or other decorative toppings, optional

Steps to Make It

  1. Gather the ingredients.

    Brownie Pops Recipe ingredients

    The Spruce / Abbey Littlejohn

  2. Prepare a baking sheet by lining it with aluminum foil or waxed paper.

    parchment paper lined baking sheet

    The Spruce / Abbey Littlejohn

  3. Place the brownies in a large bowl, and crumble them roughly with your hands.

    crumbled brownies in a bowl

    The Spruce / Abbey Littlejohn

  4. Add the chocolate frosting, and begin to mix it with your hands or spatula into the brownies, working until the brownies are crumbs and the mixture is evenly moistened. You want the brownie mixture to easily hold together when you press it into a ball, but still retain a little texture.

    chocolate and brownie mixture in a bowl

    The Spruce / Abbey Littlejohn

  5. Using a cookie scoop or teaspoon, form the mixture into small balls and roll them between your hands to get them round.

    brownie mixture rolled into balls on a plate

    The Spruce / Abbey Littlejohn

  6. Place them on the prepared baking sheet and freeze until firm, at least 2 hours.

    brownie balls on a baking sheet

    The Spruce / Abbey Littlejohn

  7. After the pops have been frozen, remove them from the freezer.

    frozen brownie balls on a baking sheet

    The Spruce / Abbey Littlejohn

  8. Melt the chocolate candy coating in the microwave and stir until completely smooth.

    melted chocolat in a bowl

    The Spruce / Abbey Littlejohn

  9. Use a skewer to poke a hole in the bottom of each brownie ball. Dip the end of a lollipop stick into the melted coating, then stick this end into the hole made by the skewer, to help hold the stick in place.

    brownie balls with sticks inside

    The Spruce / Abbey Littlejohn

  10. Dip the pops one at a time in the coating, holding the dipped pop over the bowl and allowing excess coating to drip back in the bowl.

    chocolate dipped brownie pop

    The Spruce / Abbey Littlejohn

  11. While the coating is still tacky but no longer dripping, sprinkle the desired toppings (nuts, coconut, sprinkles, etc) on the brownie pop before setting it on a baking sheet to finish setting. Alternately, you can stick the pops upright in styrofoam to allow them to finish drying.

    Brownie Pops on a baking sheet

    The Spruce / Abbey Littlejohn

Tips

  • To prevent cracks from forming in the chocolate coating, you want to dip the brownie pops when they have lost some of their coldness from the freezer, but do not allow them to get so warm that they fall off the lollipop stick when being dipped. A moderately cool temperature is best.
  • Brownie pops can be served immediately, or they will keep in an airtight container in the refrigerator for up to one week. The chocolate coating will get softer as time progresses. Allow to come to room temperature for best taste and texture when serving.