WATCH: These Brownie Pops Are A Great Holiday Gift

A pretty food gift doesn't always need to be expensive. If you have some time on your hands and have a great brownie recipe (or know a fantastic boxed mix), you can easily make these adorable sprinkle-covered brownie pops. 

Plus, if you're feeling entrepreneurial, know that these delicious pops are pretty cost-effective, too. With this recipe, these brownie pops which typically sell for P50 each only cost P8 each to make. Can you believe that? You can even use this same recipe with cake, too. 

Make this pretty brownie pop recipe your go-to food gift this season. After all, it's the thought and the effort in creating these that will win your gift recipient's heart.

Brownie Pops Recipe

  • Takes 180 minutes plus freezing and cooling time
  • Makes 32-36 pops

For the Brownie:

  • 1 box (500 grams) fudge brownie mix
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon water
  • 3 large eggs 

For the Chocolate Ganache: 

  • 1/2 cup dark chocolate buttons
  • 1/4 cup all-purpose cream
  • 1 tablespoon unsalted butter 

For the Chocolate Coating: 

  • 1 1/2 cups (1 180-gram bag) milk chocolate buttons
  • 1/2 cup sprinkles and other edible decorations 
  • 1 Make brownies according to the box instructions: Preheat oven at 350 degrees Fahrenheit (180 degrees C).
  • 2 In a large bowl, using a wooden spoon, stir together brownie mix, melted butter, water, and eggs until smooth.
  • 3 Spread evenly in a greased and parchment-lined 8x8 inch pan. Bake for 25 to 30 minutes until a cake tester comes out clean.
  • 4 Flip your brownie onto a wire rack to cool down to room temperature. Once cool, crumble the brownies into a large bowl. Brownies with very crisp edges may be chopped. 
  • 5 To make the ganache: In another bowl, melt butter, cream and dark chocolate buttons using a double boiler. (If using a microwave, heat on High in 30-second intervals until melted, stirring in between, and until the mixture is smooth.)
  • 6 Add ganache to the brownie crumbs and mix with a spatula until well blended. The mixture should be a sticky dough.
  • 7 Using a small ice cream scoop or a tablespoon, portion the brownie dough into 32-36 pieces. Roll each into a ball and place on a parchment-lined tray. Freeze the brownie balls for at least one hour.
  • 8 To make the chocolate coating: Melt milk chocolate using a double boiler. Once melted, turn off the heat and keep chocolate warm. 
  • 9 Remove brownie balls from the freezer six at a time. Roll each ball again to smoothen the surface. Dip the tip of a lollipop stick into the melted chocolate and insert halfway through a brownie pop. Repeat with remaining balls. 
  • 10 To finish and decorate brownie pops, prepare sprinkles and another edible décor in small bowls and fill a tall, skinny glass with at least 3 inches of chocolate. (Refill glass with more melted chocolate as needed.) Holding a pop by the lollipop stick, dip the brownie ball into the chocolate until the brownie is completely submerged. Lift out of the chocolate, letting excess chocolate drip off. Twirl or tap stick against the rim gently and as needed to remove any excess chocolate. (A too thick-chocolate coating can slough off before the sprinkles can set.)
  • 11 While the chocolate coating is still wet, add sprinkles. (For a light finish, use your fingers to sprinkle on the decor. For a completely coated pop, dip the wet ball into the sprinkles bowl.)
  • 12 Let the decorated brownie pop dry completely on a Styrofoam block. Repeat with remaining brownie pops. Store in a cool place. 
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