How can you make popsicles better? By making the popsicle a brownie, dipping them in white chocolate and covering them in sprinkles! Brownie Pops - as I like to call them - are far superior to regular popsicles.
The brownie recipe I chose to use for these pops is my brownie pie recipe as the brownies - although fudgy and chewy - are more stable and hold their shape really well. This is important as the brownies need to be able to hold up on the lollipop or popsicle stick and not fall off, crumble or slide down the stick.
Flourless brownies, for example, would NOT be suitable for this recipe!
Brownie Pops are very easy to make and are super fun too. There are just a a couple of things you need to do in order for these to work properly.
First: Ensure your brownies have cooled completely before slicing and placing on the popsicle sticks. This is because warm brownies are far more crumbly, fudgy and gooey and they will be far too soft and they will flop off the stick and make a mess.
Second: I recommend using wider, wooden popsicle sticks (as you can see in the photos) rather than say chopsticks or lollipop sticks. Brownies are quite heavy and you want a big enough base to hold the brownies.
Once you have your brownie pops, it's time to decorate! I chose to dip mine in white chocolate and cover them in sprinkles for a pop of colour. You could use any flavour chocolate and top them with different toppings.
Some toppings I want to try:
- Crushed Oreos
- Popping Candy
- Crushed Maltesers
Brownie Pops are a fun party treat, a fun craft project or just something a little bit different for dessert.
As always, be sure to #lightscamerabake on Instagram so I can see all your wonderful creations! I would also love to know what sort of topping you would like to try on these brownie pops. Let me know in the comments below.
For the Brownies;
- 1 Cup Butter (220g)
- 1 and ¼ Cups Dark Chocolate, Chopped (225g)
- 1 and ½ Cups Caster Sugar (300g)
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 and ¾ Cups All Purpose Flour (220g)
- ¼ Cup Cocoa (24g)
- ⅛ teaspoon Salt
- 1 and ⅓ Cups White Chocolate, Melted (250g)
- ¼ Cup Sprinkles (40g)
- 20 Wooden Popsicle Sticks
- Preheat oven to 170°C (350°F) and line a 9"x9" baking tin with baking paper.
- Melt butter and chopped chocolate over a low heat in a saucepan.
- Combine melted chocolate with sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract
- Mix in sifted flour, cocoa and salt until evenly combined but don’t over mix.
- Pour in an even layer in the prepared pan and bake for 25-35 minutes. Brownie should be firm around the outer edges but still squidgy and wobbly in the middle.
- Allow the brownies to cool completely before slicing into 16 or 20 pieces.
- Put the brownies on the ends of the popsicle sticks so the sticks are up halfway through the brownies.
- Melt the white chocolate and place in either a bowl or a cup
- Place the sprinkles in a bowl.
- Dip the corner or the top half of each brownie in the white chocolate and sprinkle over the sprinkles
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