Expectedly, these brownie pops have all the characteristics of a brownie. However, they come with many creative possibilities in terms of decoration and topping. Additionally, there isn’t any extra work on our end. Simply poke a cake pop stick in before the brownies become slightly harder after cooling.
The only trouble here is getting a mini brownie pan. However, I believe that these are getting more common and I do see quite a few of them in stores! Then, you could work with your favourite brownie recipe for this idea, or the recommended one here.
One thing I paid attention to for success is for the brownies to be firmer. If the brownies are too gooey or soft, they will either fall apart when the stick is in. Else, the stick might not hold too! As such, cake-y brownies are a better fit for successful brownie pops.
When finishing with designs, I picked a simple white chocolate glaze to provide some sweetness to the brownie pops. A glaze or a topping is also very easy, and friendly should you want to stick on extra nuts or a crunch.
A final point to take note would be to bake the brownies just nice. I know the tip for gooey, boast-worthy brownies are to underbake it. However, that would require some experimentation to work with or go around to hold the stick in place.
Without further ado, here’s my recommended steps and recipe for my brownie pops!
Brownie Pops Recipe
by Javier Tan July-09-2022
Inspired by the likes of cake pops, these Brownie Pops are even easier to make and with more fun. No frosting required!
- 1 and 1/4 Cup or 150g of Unsalted Butter
- 2/3 Cup or approx 150g Dark Chocolate Chips
- 1/2 Cup or 100g of White Sugar
- 55g Egg, large, 2
- 1 Tsp or 5ml of Vanilla Essence
- 1/4 Tsp or approx pinch of Salt
- Pinch of salt
- 1 and 1/3 Cup or 150g of All-Purpose Flour, Sifted
- 3 Tbspns or 20g of Cocoa Powder, Sifted
- Additional chocolate chips / nuts for glaze or filling
- Cake pop sticks or ice cream sticks
- Preheat your oven to 180 degrees C and coat your mini brownie pan with flavourless oil or melted butter.
- Firstly, melt the dark chocolate and butter together using a microwave or double boiler method.
- Next, set aside to cool for 15 minutes.
- Subsequently, whisk in the sugar until well-combined.
- Then, whisk in the eggs, vanilla and salt until the batter is of a single consistency. Here, the eggs will bind everything together.
- Sift in the flour and cocoa powder.
- Whisk in the flour and cocoa powder until well-incorporated.
- Then, bake for about 14 – 17 minutes or until slightly shrunk from the edges. You might have to adjust the timing depending on the size of the mini brownie pan.
- Set aside to cool for 20 minutes before placing the cake pop stick into the edge of the brownie. Make sure the stick is inserted flat or horizontally, and into at least 75% of the brownie.
- Serve with glaze and enjoy!
- Prep time: 1 hour
- Cook time: 20 mins
- Total time: 1 hour 20 mins
- Yield: 12 Brownie Pops!
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Serve fresh at room temperature (on the day itself) or in a fridge (up to a week, however take out 30 minutes prior to serving to soften).
- If storing at room temperature, keep in an airtight container up to a week.
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
– Bakeomaniac, Javier Tan