Halloween Brownie Pops (Video)

Halloween brownie pops are fun to make! Make a mummy, ghost, or pumpkin! No frosting or cream cheese, just mashed-up fresh brownies! This post contains affiliate links.

You might also like our Halloween Rice Krispies Pops, our Halloween Pop Tart House, or our Halloween sugar cookies!

Watch our step by step video!

Brownie cake pops are easy to make and taste incredible. I like these MUCH better than cake pops because they are literally just brownies. Brownies are super moist and soft and don’t need to be mixed with a container of frosting so the flavor really comes through. Decorated in Halloween shapes—they are just as adorable as they are delicious. I’ll show you how to make a mummy, a ghost, and a pumpkin!

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 Pops Ingredients

(scroll to the end of the post for a printable version)

• 1 box fudge brownie mix (18 oz.)
• eggs, melted butter*, and water (according to box)
• 12 oz. chocolate candy melts*
• sprinkles, eyes, other edible decorations
• lollipop sticks

*Most boxed brownie mixes call for oil. I highly recommend swapping it out for melted butter. The brownie pops come out less greasy with melted butter.

NOTES

1. *You’ll need 12 oz. of chocolate candy melts for each batch. If you want to make a batch with a variety of shapes and flavors of chocolate you can use 6 oz. of white chocolate, 4 oz. of orange, etc., and divide it up accordingly.
2. You can make brownie pops with candy melts or chocolate chips. I’ve made them with both and don’t really have a preference. When I use chocolate chips I’ll usually add a small amount of coconut oil (1 teaspoon per cup of candy melts) to the bowl before heating. I think it helps them melt down smoother.

How to Make Halloween Brownie 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 line your pan with parchment paper and lift 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 small cookie scoop (1″).

Note: a small cookie scoop will yield 28 brownie pops. A medium cookie scoop yields 18 pops.

(mummy and ghost shape)

For pumpkins: roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.

For ghosts and mummies: roll into a ball then pinch the top a bit to create a more oval shape then place on a parchment paper or wax paper lined cookie sheet.

Freeze for 15 minutes. You want to chill the brownie pops, not freeze them solid.

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.

Ghost & Mummy Brownie Pops

Dip the tip of a lollipop stick in white chocolate. Insert the lollipop stick into the top of the mummy pop, sliding about halfway into the pop. Let the pops sit for a few minutes to allow the chocolate to harden. This will make them easier to dip!

Dip 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.

Add eyes.

Place back onto the cookie sheet and let the mummy pops harden.

NOTE: if pops are hard to dip (if the brownie pops have softened too much) simply place them back into the freezer for 10 minutes after inserting sticks then dip.

Add a couple of spoonfuls of melted white chocolate into a sandwich bag. Cut a small slit across one corner then drizzle over mummy pops to create the classic “mummy” look.

For the ghosts, simply dip in white chocolate and add black candy pearls for the eyes and mouth.

Pumpkin Brownie Pops

Dip lollipop sticks 1 1/2″ into melted green candy melts. Slide lollipop sticks into the brownie balls. There will be a bit of the green sticking out above the pop—this is your pumpkin stem! 🙂

Allow chocolate to harden before dipping brownie pop into orange candy melts.

Dip or spoon orange candy melts over each pumpkin pop. Tap the stick against the side of the bowl to allow excess chocolate to drip off.

NOTE: if pops are hard to dip (if the brownie pops have softened too much) simply place them back into the freezer for 15 minutes after inserting sticks then dip.

Place back onto the cookie sheet and let the pumpkin pops harden.

Add a couple of spoonfuls of green candy melts into a sandwich bag. Cut a small slit across one corner and use the green candy melts to create vines or leaves on the pumpkin pops.

Halloween Brownie Pops

These Halloween pops are just fun. Dipped in chocolate and sprinkled with Halloween sprinkles.

Dip the tip of a lollipop stick in melted chocolate. Insert the lollipop stick into the top of the brownie pop, sliding about halfway into the pop. Let the pops sit for a few minutes to allow the chocolate to harden.

Dip or spoon melted chocolate over each pop. Tap stick against the side of the bowl to allow excess chocolate to drip off.

NOTE: if pops are hard to dip (if the brownie pops have softened too much) simply place them back into the freezer for 15 minutes after inserting sticks then dip.

Sprinkle with Halloween sprinkles.

Place back onto the cookie sheet and let the pops harden.

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.

Halloween Brownie Pops Recipe and Tutorial

Halloween Brownie Pops

Halloween brownie pops are fun to make! Make a mummy, ghost, or pumpkin! No frosting or cream cheese, just mashed up fresh brownies!

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

freeze: 2 hours hours

Total Time: 2 hours hours 50 minutes minutes

Servings: 28 pops

Calories: 175kcal

Ingredients

• 1 box fudge brownie mix 18 oz.
• eggs melted butter, eggs and water (according to box)
• 12 oz. chocolate candy melts
• sprinkles eyes, other edible decorations

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 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.
• 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 small cookie scoop (1″).

  Note: a small cookie scoop will yield 28 brownie pops. A medium cookie scoop yields 18 pops.
• For pumpkins: roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.

  For ghosts and mummies: roll into a ball then pinch the top a bit to create a more oval shape then place on a parchment paper or wax paper lined cookie sheet.
• Freeze for 15 minutes. DO NOT freeze solid, just chill. If the brownie pops freeze all the way, the chocolate may crack when you dip them because of the temperature difference between the pops and the chocolate.
• 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.

Ghost & Mummy Pops

• Dip the tip of a lollipop stick in white chocolate. Insert the lollipop stick into the top of the mummy pop, sliding about half way into the pop. Let the pops sit for a few minutes to allow the chocolate to harden. This will make them easier to dip!
• Dip 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.
• Add eyes.
• Place back onto the cookie sheet and let the mummy pops harden.

  NOTE: if pops are hard to dip (if the brownie pops have softened too much) simply place them back into the freezer for 15 minutes after inserting sticks then dip.
• Add a couple of spoonfuls of melted white chocolate into a sandwich bag. Cut a small slit across one corner then drizzle over mummy pops to create the classic "mummy" look.
• For the ghosts, simply dip in white chocolate and add black candy pearls for the eyes and mouth.

Pumpkin Brownie Pops

• Dip lollipop sticks 1 1/2" into melted green candy melts. Slide lollipop sticks into the brownie balls. There will be a bit of the green sticking out above the pop---this is your pumpkin stem! 🙂
• Allow chocolate to harden before dipping brownie pop into orange candy melts.
• Dip or spoon orange candy melts over each pumpkin pop. Tap stick against the side of the bowl to allow excess chocolate to drip off.

  NOTE: if pops are hard to dip (if the brownie pops have softened too much) simply place them back into the freezer for 15 minutes after inserting sticks then dip.
• Place back onto the cookie sheet and let the pumpkin pops harden.
• Add a couple of spoonfuls of green candy melts into a sandwich bag. Cut a small slit across one corner and use the green candy melts to create vines or leaves on the pumpkin pops.

Halloween Brownie Pops

• These Halloween pops are just fun. Dipped in chocolate and sprinkled with Halloween sprinkles.
• Dip the tip of a lollipop stick in melted chocolate. Insert the lollipop stick into the top of the brownie pop, sliding about halfway into the pop. Let the pops sit for a few minutes to allow the chocolate to harden.
• Dip or spoon melted chocolate over each pop. Tap stick against the side of the bowl to allow excess chocolate to drip off.

  NOTE: if pops are hard to dip (if the brownie pops have softened too much) simply place them back into the freezer for 15 minutes after inserting sticks then dip.
• Sprinkle with Halloween sprinkles.
• Place back onto the cookie sheet and let the pops harden.

Notes

1. You'll need 12 oz. of chocolate candy melts for each batch. If you want to make a batch with a variety of shapes and flavors of chocolate you can use 6 oz. of white chocolate, 4 oz. of orange, and divide it up accordingly.
2. You can make brownie pops with candy melts or chocolate chips. I've made them with both and don't really have a preference. When I use chocolate chips I'll usually add a small amount of coconut oil (1 teaspoon per cup of candy melts) to the bowl before heating. I think it helps them melt down smoother.
3. 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.

Nutrition

Calories: 175kcal