Brownie cake pops are easy to make and taste incredible. Moist and delicious and no frosting or cream cheese, just mash up fresh brownies, roll them into balls and dip them in chocolate!
You might also like these treats: frozen chocolate bananas, our patriotic chocolate-covered shortbread cookies, or our homemade Almond Joy (or Mounds) bites!
Watch our step by step video!
Brownie Cake Pops
I’m about to state a very unpopular opinion, but I do not like cake pops. I don’t like cream cheese or frosting in a tub, both items that are generally mixed with mashed cake to create cake pops. I think they are fun to make and cute, but I just don’t care for the flavor. Now brownie cake pops? Those are a different story. No frosting, no cream cheese, just mashed brownies dipped in chocolate. Brownie pops taste insane. So chocolatey and soft. You’ll love them.
Brownie cake pops can get away with not using any add-ins because brownies are already moist and soft. I use fudge brownie mix and bake them 2-3 minutes less than the box suggests. This yields the perfect texture to mash and roll into balls. Easy peasy.
Brownie Cake Pop Ingredients
(scroll to the end of the post for a printable version)
- 1 box fudge brownie mix (18 oz.)
- eggs, oil, and water (according to box)
- 8 oz. chocolate candy melts
- 1 teaspoon coconut oil (optional)
- sprinkles
How To Make Brownie Cake Pops
Brownie cake pops are EASY to make.
Spray a baking dish (8″x8″ or 9″x13″) with nonstick cooking spray. If you’d like to lift the brownies from the pan, line it with parchment paper.
Bake brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.
Trim off the brownie edges if you’d like. I find that they are generally a little crispy and don’t roll into balls as easily as the center section, but it’s up to you.
Note: you can do this on a cutting board if you lined your pan with parchment paper and lifted the brownies out. Otherwise, just scoop all of the center portions of the brownies out and put them into a bowl, leaving the edge in the pan. You can snack on the edges while you make the brownie pops. Yum.
Using a fork, mash brownies in a bowl and mix until they are soft and scoopable. They should look like cookie dough.
Scoop balls of brownies using a medium cookie scoop (1.5″).
Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.
Insert a lollipop stick into the center of each brownie ball.
Note: if you’d like your brownie pops to be perfectly round you can fasten up something to poke the lollipop sticks into and have them stand upright instead of against the cookie sheet (which gives them a flatter looking top). A styrofoam block would work great for this. Later, after dipping them in chocolate, you can use the same holder to keep them upright while they dry. I’m too lazy for this.
Freeze for 1 1/2 hours.
Place chocolate candy melts in a microwave-safe bowl. I like adding a teaspoon of coconut oil because I think it gives the chocolate an even smoother consistency, but it’s completely up to you. Candy melts are easy to work with regardless. You can also use chocolate chips.
Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second intervals) and stir until melted and smooth.
Dip frozen brownie pops into chocolate. You can also spoon chocolate over them instead of dipping them. Tap the lollipop stick against the side of the bowl to allow excess chocolate to drip off.
Sprinkle brownie cake pops immediately with sprinkles or other toppings before the chocolate hardens. Place them back on the cookie sheet and allow them to set up completely.
Brownie pops can be stored at room temperature on the counter in an airtight container for up to 5 days. You can also store them in the refrigerator or freezer.
Brownie Cake Pops Recipe
BROWNIE CAKE POPS
Equipment
- lollipop sticks
Ingredients
- 1 box fudge brownie mix 18 oz.
- eggs oil, and water (according to box)
- 8 oz. chocolate candy melts
- 1 teaspoon coconut oil optional
- sprinkles
Instructions
- Spray a baking dish (8"x8" or 9"x13") with nonstick cooking spray. If you'd like to lift the brownies from the pan, line it with parchment paper.
- Bake a batch of brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.
- Trim off the brownie edges if you'd like. I find that they are generally a little crispy and don't roll into balls as easily as the center section, but it's up to you.
- Using a fork, mash brownies and mix until they are soft and scoopable. They should look like cookie dough.
- Scoop balls of brownies using a medium cookie scoop (1.5").
- Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.
- Insert a lollipop stick into the center of each brownie ball.
- Freeze for 1 1/2 hours.
- Place chocolate candy melts in a microwave-safe bowl. I like adding a teaspoon of coconut oil because I think it gives the chocolate an even smoother consistency, but it's completely up to you. Candy melts are easy to work with regardless.
- Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second increments) and stir until melted and smooth.
- Dip frozen brownie pops into chocolate. You can also spoon chocolate over them instead of dipping them. Tap the lollipop stick against the side of the bowl to allow excess chocolate to drip off.
- Sprinkle brownie cake pops immediately with sprinkles or other toppings before the chocolate hardens. Place them back on the cookie sheet and allow them to set up completely.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Leave a Reply