BROWNIE POPS

I decided that in lieu of St. Patrick’s Day, I should make something GREEN . . . and pink and orange and purple!

  I really did start out –  just intending to make GREEN Brownie pops . . . see

 But . . . then those other colors were taunting me, and I caved!  These Brownie pops were fun to make.  They really were quite easy and are very yummy.  I threw all good sense out the window when I decided to jump in and make these.  You see . . . my husband doesn’t like brownies unless they are mostly nuts!  He’s nuts!  I ate one . . . said YUM . . . and gave the Brownie Bouquet away! 

Do you want to make these?  Here’s how:

Step one: Make the Brownies. 
Make them according to the recipe or package directions. Bake them on parchment paper so you can remove them from the pan completely. Moist, fudgy brownies work best. With a greased knife, cut off the crusts and cut into small bars. Let them cool to where they are easy to handle.

Parchment paper makes this process so simple.Cut Off All the Yummy edges.  

Cut Into small squares . . . like this

Step two: Mold the brownies into balls. 
If your brownies are moist and fudgy, they will cling together easily. Grease your hands to keep them from getting too sticky. Try to roll the top of the brownie into the center of your ball. The crackly top has dry edges that make it hard to make your ball nice and round.

just like this . . They really aren’t as dark as they seem to look.

Step three: Insert craft sticks into each ball.
Go ahead and puch them almost all the way down to the bottom. You want to make sure you dont lose your brownie ball while dipping. Let them cool completely before you start dipping them in chocolate.

Step four: Dip the brownies in melted chocolate.
To melt the chocolate wafers, microwave in 15 second intervals stirring after each until they are smooth. Do not over do it. If you cook the chocolate it will not set up very pretty. Dip the brownie pops into the melted dark chocolate completely. We dont want to see any of the brownie. Mugs work very well for these. They are the perfect size and the thick mug holds the heat in so that the chocolate stays warm for a while. Let the chocolate set before you start dipping the pops in the white chocolate. They will no longer look shiney and will get a dull appearance when the chocolate is set up.

I used Wilton Candy Melts, but you could also find these in bulk.  I like to dip things in mugs. 

Dip . . . Dip!

Lay each pop on Parchment Paper to cool and harden.  Don’t worry if they aren’t perfect.  Mine certainly were not!

Step five: Dip the brownies in melted white chocolate.
Only dip the pops 80% of the way into the white chocolate. It looks nice to see the dark chocolate layer peeking out. Let the white choclate set up a little bit before dipping them any sprinkles. If the chocolate is to drippy the sprinkles will drip right off your pop.

Get Your sprinkles ready.

 

Sorry, I had chocolate up to my ears, and didn’t get a picture of the white chocolate process.  It’s the same as the milk chocolate,

 but you only dip 80% of the brownie pop, leaving a bit of the Milk Chocolate showing.

Step six: Roll the brownies in sprinkles. 
Standard paper muffin liners worked well to set out all my sprinkles. Only dip them half way up the pops so you can still see the white chocolate layer. Roll them in the sprinkles if you have to. 

If you are not going to be serving them right away wrap each one individually in plastic wrap and then tie with ribbons.

A secret look inside!

I hope you all have a great St. Patrick’s day.  Make these with the kids . . . you will go nuts, and the kids will have a ball!

I still plan to post the Puff Pastry Marshmallow cups, but thought I’d be green first.

Come back soon.

jonna

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  • Jen - March 16, 2010 - 5:07 pm

    These look wonderful!!! Yum! This would be such a cute bouquet for Easter…done all in Easter egg colors. Another great recipe, thank you!ReplyCancel

  • Audrey Crisp - March 16, 2010 - 6:53 pm

    These look amazing!!! Great post as usual!ReplyCancel

  • Bran - March 16, 2010 - 7:07 pm

    MOM YOUR AMAZING!!! Holy cow- seriously those are beautiful. I just love them. HOW COULD YOU ONLY EAT ONE AND GIVE THEM ALL AWAY!!! You have so much will. I don’t know where I missed out on that. I have very little when it comes to such sweet goodness. Those are so pretty, I think they would be adorable for wedding desserts…Great Post!ReplyCancel

  • Ally @ Sweet & Savory - March 16, 2010 - 7:46 pm

    What a great, cute snack! I could imagine making these for a baby or wedding shower!ReplyCancel

  • sweetlife - March 16, 2010 - 9:02 pm

    how cute, I love cake pops!!

    sweetlifeReplyCancel

  • Paula - March 18, 2010 - 9:19 am

    They look SO good!
    I’ll definitely make them this weekend, thanks for sharing all your great recipes 🙂ReplyCancel

  • lynn@queenofthecastlerecipes - March 18, 2010 - 5:19 pm

    These are absolutely gorgeous! Thanks for the step by step on how to make ’em.ReplyCancel

  • ingrid - March 24, 2010 - 9:25 pm

    Jonna, how many brownie pops were you able to make out of one batch of brownies? How many days in advance can I make these? I’ll tell you why I ask….I’m making a dessert table for my brother’s wedding-ish reception, party. Thanks ahead of time for the info.

    Btw, I love your blog and all your photos.
    ~ingridReplyCancel

  • Cassie - June 23, 2010 - 12:40 pm

    Going to try these for the 4th of July – any suggestions on how to make them without the stick?

    -CassieReplyCancel

  • Susie - January 19, 2011 - 10:41 am

    I loved your ideas on the brownie pops. I’m going to try making them this weekend. I want to make them for a 80th birthday party, but I want to make sure they come out before I say anything. This is the first time I have seen your blog and I love it. You have very good ideas.
    **SusieReplyCancel

  • Elise - April 22, 2011 - 2:25 pm

    Did you make a 9×13 pan or 8×8 of brownies?

    How many brownie pops did your recipe make?

    Thanks.ReplyCancel

  • […] goggled the recipe and find a wonderful site called Get Off Your Butt and Bake, which had step by step instruction (mostly in photo form, thank goodness!), it sounded easy, so I […]ReplyCancel

  • The Ollinator - September 4, 2011 - 8:43 pm

    Having a problem with chocolate -Used milk chocolate melts not dark chocolate. Milk chocolate would not melt to the right consistency. It was always too thick. The pop would come off the stick and the chocolate was so heavy it was thick & goopy on the pop. I know it’s operator error… I’m thinking it has to be the dark instead of milk chocolate.. Any advise is helpful… you make it look so easy. But even the pics could not help a beginners like me. Thank you!ReplyCancel

    • Jonna - September 5, 2011 - 10:56 am

      Hi there,
      I used Milk Chocolate as well. If it seems too thick, just add a teaspoon of vegetable oil to the melted chocolate. Add more if needed to get the
      consistency that works well for you. Also, before sticking the sticks into the brownie or cake balls, dip the end of the stick in the melted chocolate, then
      into the balls. Refrigerate the balls with the sticks inserted, so that the chocolate sets up. This will help secure them, so that they don’t come off.
      Hopefully this will help for the next go round!
      JonnaReplyCancel

  • Carla - November 3, 2011 - 12:25 pm

    Jonna,

    I would also like to know how long these will keep. Do they keep in the refrigerator? They look amazing! I’ll probably make these tonight!ReplyCancel

    • Jonna - November 3, 2011 - 3:37 pm

      Hi Carla,

      I didn’t keep mine in the fridge, just in a tupperware type container. They didn’t last that long!
      JonnaReplyCancel

  • tmc - April 8, 2014 - 10:14 am

    I came on here to print off the sweet & sour recipe and ran across these brownie pops. I obsessed about them all weekend and made them yesterday. They were super easy and a great hit with everyone! They are very rich & need a big glass of milk to go with them. Quite impressive looking though and not hard at all.ReplyCancel