Brownie Cake Pops Recipe (Easy chocolate treat)
Rich, fudgy brownie cake pops coated in smooth chocolate and topped with sprinkles or nuts made with brownie box mix. Perfect bite-sized desserts for parties, holidays, or gifting, easy to make and fun to decorate!
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Baking Tray
- Lollipop sticks
Ingredients
- 1 box brownie mix (Dark chocolate)
- 2 eggs at room temperature
- ½ cup avocado oil
- 3 tablespoons water
- ¼ cup chocolate frosting
- 12 oz candy melts or chocolate milk, or dark
- Sprinkles for decoration
- Cake pop sticks or lollipop sticks
Instructions
- Prepare and bake the brownies according to package directions in a 9x9-inch pan. Let them cool completely.
- In a large bowl, crumble the brownies into fine crumbs. Remove any hard edges if desired.
- Add frosting a little at a time and mix until the mixture is moist enough to hold together when rolled.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 20–30 minutes.
- Melt a small amount of candy melts. Dip the tip of each cake pop stick into the melted chocolate, then insert into each brownie ball. This helps secure the stick.
- Melt the remaining candy melts or chocolate. Dip each chilled brownie ball into the coating, gently tapping off excess.
- While the coating is still wet, decorate with sprinkles, crushed nuts, or drizzle with contrasting chocolate.
- Place upright in a styrofoam block or cake pop stand to set.
- Enjoy once the coating is firm.
Notes
- Brownie base: You can use homemade brownies or a boxed brownie mix. Just avoid brownies with too many chewy edges, as the centers work best for rolling.
- Sticks: Lollipop or cake pop sticks work best, but paper straws are a fun decorative option for parties.
- Chocolate coating: Use melting wafers, almond bark, or tempered chocolate for a smooth finish. Adding 1–2 teaspoons of coconut oil helps thin thick chocolate.
- Decorating: Sprinkles, crushed nuts, shredded coconut, or candy drizzle all stick best while the chocolate coating is wet.
- Setting: If you don’t have a cake pop stand, a styrofoam block or even an upside-down colander works well to keep pops upright.
- Storage: Store cake pops in an airtight container at room temperature for 2–3 days, in the fridge for up to a week, or freeze (undecorated) for up to 2 months.
