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.

Scoop balls of brownies using a medium cookie scoop (1.5").

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.