Owl Brownie Pops Recipes

BROWNIE POPS

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• Place brownies in freezer for 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.

BROWNIE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
• Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
• Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
• Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
• Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

FROSTED OWL BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan, and peel foil away. Drop 1 cup frosting by spoonfuls over top of brownie and spread. Using sharp knife cut into 6 rows by 4 rows.
• Twist cookies open, leaving creme on one side of each. Set aside remaining cookies without creme for another use. Place 2 tablespoons frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Pipe small dot of frosting in center of each cookie; place 1 brown Reese's™ Pieces™ in center to make pupil. Press 2 cookies onto each brownie square for eyes; press 1 orange candy in center to make beak. Place 2 peanut butter cup quarters, cut side-down, at top of brownie for eyebrows.
• Let stand about 30 minutes or until frosting is set. Store in airtight container at room temperature.

OWL BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan. Frost brownies with frosting. Use sharp knife to cut brownies into 6 rows by 4 rows, making 24 brownies.
• Attach 2 peach ring candies to each brownie for eyes; place 2 candy eyeballs in centers. Attach 1 piece candy corn for nose. Place 2 peanut butter cup quarters, cut side-down, at top of each brownie for eyebrows.