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    Home » Recipes » Desserts » Cake

    Halloween Brownie Pops (Video)

    September 26, 2022 By Brandy Leave a Comment

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    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!

    halloween brownie pops

    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!

    chocolate, mummy, and pumpkin brownie pops

    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.

    halloween brownie pops on parchment paper

     

    mummy halloween brownie pop

    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.

    halloween brownie pops on parchment paper

    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.

    bowl of mashed up brownies

    Using a fork, mash brownies in a bowl and mix until they are soft and scoopable. They should look like cookie dough.

    cookie scoop of mashed brownies

    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.

    mashed brownies shaped into a ghost shape

    (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.

    balls of brownie bites on parchment paper

    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.

    mummy halloween brownie pop

    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!

    brownie pop dipped in white chocolate with candy eyes

    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.

    halloween mummy pop dipped in white chocolate and drizzled in white chocoalte

    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.

    hand pressing black candy sprinkles for ghost face

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

    pumpkin brownie pop

    Pumpkin Brownie Pops

    bowl of green melting chocolate with lollipop dipped

    Dip lollipop sticks 1 ½" 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.

    brownie pop dipped in orange melting candies

    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.

    hand pressing lollipop stick into pumpkin brownie pop

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

    hand adding green candy melts to create pumpkin stem on lollipop

    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.

    brownie pop dipped into chocolate

    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.

    brownie pop dipped in chocoalte

    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 on parchment paper

    Halloween Brownie Pops Recipe and Tutorial

    halloween brownie pops on parchment paper

    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 ½" 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
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    About Brandy

    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!

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