Brownie Holi-Pops (Gluten-Free Recipe)

Brownie Holi-Pops (Gluten-Free Recipe)

Coated brownie bites on a stick—a holiday favorite for both young and old.

60 min. prep time
40 pops
151 Rating


Brownie Mixture

3/4 cup Land O Lakes® Butter, divided
3 (1-ounce) squares unsweetened baking chocolate, divided
1 cup sugar
3/4 cup Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free vanilla
1/4 teaspoon salt
1/2 cup powdered sugar


16 ounces vanilla or chocolate-flavored candy coating (almond bark)
40 lollipop sticks


Holiday nonpareils, jimmies and/or decorator candies


Heat oven to 350°F.

Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat 3-5 minutes, stirring constantly, until melted. Add sugar, flour, eggs, vanilla and salt; mix well.

Spread batter evenly into greased 8-inch square baking pan. Bake 23-27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.

Place remaining 1/4 cup butter and 1 ounce chocolate in 2-quart saucepan. Cook over medium heat
3-5 minutes or until melted. Finely crumble cooled brownie into large bowl. Add butter mixture and powdered sugar; mix well.

Shape mixture into 1-inch balls; place onto waxed paper-lined baking pan. Cover with plastic food wrap; refrigerate
at least 2 hours or until firm.

Melt candy coating according to package directions; keep warm. Remove 1/3 of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.



Recipe Tip

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking

.- A food processor bowl fitted with metal blade can be used to finely crumble brownie.

- Craft foam and lollipop sticks are available at most craft stores. Pushing lollipop sticks into craft foam will ensure holi-pops will be round.

Nutrition Facts (1 pop)

Calories: 140

Fat: 8g

Cholesterol: 20mg

Sodium: 50mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 1g

Recipe #14860B©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this recipe but substituted oat flour for the gluten-free blend. (We are wheat-free not gluten-free.) I also added a teaspoon of xanthum gum. I had to substitute alternative butter for the butter because of dairy allergies. They were excellent! I made these and a batch of the wheat ones and brought them to a Christmas party and also Christmas eve. No one could tell the difference. These will be added to our yearly Christmas party menu!

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