• 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 2 hours.
• 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.