Brownie Pops

Helga Glaesel de Blandingagosto 19, 2011

This post is also available in ENGLISH (INGLÉS)

This is another take on our previous post: Chocolate-Peanut Butter Brownie Balls. This is ideal for children’s parties, or any celebration. Follow the steps accurately, and you are guaranteed results!

As with our Brownie Balls the chocolate flavor is outstandingly decadent. You can use your favorite brownie mix, or your own favorite recipe from scratch (or ours).

We made these a while back, after we got obsessed with things on a stick. We even got Bakerella’s book, but… we never got around to making more stuff. Next on our list are cake pops. We hope to be making them soon so we can share the goods with you.

Helga

Brownie Pops

Method Adapted from About.com

Ingredients:
1 pan (13×9) brownies, baked and cooled
½ cup chocolate frosting
1 lb semi sweet chocolate (such as Baker’s)
40-50 lollipop sticks
Decorative toppings

Preparation:

Prepare a baking sheet by lining it with aluminum foil or waxed paper.
Place the brownies in a large bowl, and crumble them roughly with your hands.
Add the chocolate frosting, and begin to mix it with your hands 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. My personal preference is to have some “crumb” left to the brownie, so that it is not just a gooey frosting ball. Of course, tastes vary, so add more frosting if you want a fudgier pop.
Using a tablespoon, form the mixture into small balls and roll them between your hands to get them round. Place them on the prepared baking sheet and freeze until firm, at least 2 hours. This will make them easier to handle.
Melt the chocolate in a double boiler until smooth. After the pops have been frozen, remove them from the freezer.
Use a skewer to poke a hole in the bottom of each brownie ball. Dip the end of a lollipop stick into the melted chocolate, then stick this end into the hole made by the skewer, to help hold the stick in place.
Dip the pops one at a time into the chocolate, holding the dipped pop over the bowl and allowing excess coating to drip back in the bowl.
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 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.