75 7 Reviews Brownie pops are coated brownie bites on a stick—a holiday favorite for both young and old. 1:00 Prep Time 4:00 Total Time 40 pops Ingredients Brownie Mixture1/2 cup Land O Lakes® Butter2 (1-ounce) squares unsweetened baking chocolate1 cup sugar3/4 cup all-purpose flour2 large Land O Lakes® Eggs1 teaspoon vanilla1/4 teaspoon salt1/2 cup powdered sugar 1/4 cup Land O Lakes® Butter1 (1-ounce) square unsweetened baking chocolateCoating16 ounces vanilla or chocolate-flavored candy coating (almond bark)Decorations40 lollipop sticks Holiday nonpareils, jimmies and/or decorator candies Directions Heat oven to 350°F. Grease 8-inch square baking pan; set aside. Line 15x10x1-inch baking pan with waxed paper; set aside. Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until melted. Add sugar, flour, eggs, vanilla and salt; mix well.Spread batter evenly into prepared 8-inch square baking pan. Bake 23-27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.Melt remaining 1/4 cup butter and 1 ounce chocolate as above. Finely crumble cooled brownies into bowl. Add butter mixture and powdered sugar; mix well. Shape mixture into 1-inch balls; place onto waxed papered prepared pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight 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 Tips - 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. Nutrition Facts (1 pop) Calories 140 Cholesterol 20mg Carbohydrates 17g Protein 1g Fat 8g Sodium 50mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating From the Test Kitchens... You could make the brownie Holi-pops filling or the brownie ball ahead of time and even freeze the ball. Then dip the pops into the chocolate coating 1 to 3 days ahead of when you will be serving them. Posted May 09, 2011 by Cindy Rating Can anyone please tell me how long these could sit around. I want to make them for a Sweet 16, but I'm wondering when they should be made. Please, thank you. Posted May 03, 2011 by Donna Rating I made these for a Christmas party and again for Christmas Eve. They were the highlight of dessert. I also made a batch of them allergy free with oat flour in place of wheat flour and alternative butter in place of butter, and added a teaspoon of xanthum gum. These tasted even better than the normal recipe. No one knew could tell the difference between the two kinds. Posted January 13, 2011 by lovetocook Rating I made these this past Christmas and they were wonderful. I dipped some in chocolate candy coating and also dipped some in leftover sugar cookie icing, both were delicious. They had a chocolate donut flavor to them and they were very popular at the holiday gatherings, disappeared very quickly! I made them my small kids and they enjoyed dipping them and decorating with sprinkles. Posted January 10, 2011 by Andrea Rating Has anyone tried this using skinny peppermint stick (chocolate coated or non) in place of the lollipop sticks? I wasn't sure how they'd hold up, but thought that it might make it more festive AND totally edible :-) Posted January 01, 2011 by beverly Rating This is a delicious and very tasty recipe. I plan on making it each Christmas! Posted December 20, 2010 by Heather Rating I added Grand Marnier to the step where you crumble the brownies in a bowl and mix with melted chocolate, butter, and powdered sugar. I also rolled the pops in toasted pecans or drizzled white chocolate on it. Posted December 20, 2010 by Michelle B. Rating I'm just starting to really cook so my family was shocked when I made them for thanksgiving! They are a little time consuming, but if you are looking for that wow factor with the family you have found what you need! They will look great and taste even better!! Posted December 19, 2010 by Rachael Rating From the Test Kitchens... This is a question we get asked often especially during the holiday season. The "Almond Bark" called for in this recipe is made from a vegetable oil base rather than cocoa butter (as in real white chocolate) and contains milk solids, flavoring and coloring. It may also be called "Vanilla Candy Coating", "Confectionery Coating" and interestingly enough "Summer Coating" and is typically sold in 1 pound blocks separated into 1 oz. sections in the baking section of grocery or discount stores. Some specialty baking manufacturers such as Wilton will also sell it in wafers. It is available under the Log House brand as well as private labels. Happy baking!! Posted December 17, 2010 by Cindy Rating What is almond bark? Posted December 15, 2010 by vanessa Rating Why do you leave out the most important nutrition fact esp. if you are a diabetic, the sugar grams? Posted December 14, 2010 by JIM Rating I made these and they are delicious,you just got to try them. Posted November 18, 2010 by Deidre C. Rating I would give it more than 5 stars if I could. It is something you can make anytime or for a particular holiday theme. When you bite into one, it's a wonderful tasty surprise to be eating a brownie and chocolate candy at the same time. What could be better. When I made these with a Halloween theme, everyone thought they were amazing. Everyone could not resist taking more than one. My 18 year old son said this recipe has bumped some other recipe out of his "Top 5 Favorite Foods." I definitely am keeping this at the front of my "brownie" tab in my recipe box. Posted November 16, 2010 by Kathy W. Rating This recipe came out looking exactly like the picture! I thought these were very easy to make and made a beautiful presentation. And the taste? FANTASTIC! You will want to eat more than one. They are so rich and chocolately and practically melt in your mouth. The candy coating had a very pleasant crunch to compliment the soft brownie. This recipe is definitely a keeper for me. Posted November 09, 2010 by Jean Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.