RAINBOW-SPRINKLED BROWNIE POPS
We're off to the edge of the rainbow, and everyone's invited! These colorful brownie cake pops are everything you want in a brownie-inspired bite, and are super fun to make. A few simple steps, a little helping hand and voila! Sharing is optional, of course.
Provided by By Jessica Walker
Categories Dessert
Time 3h
Yield 25
Number Of Ingredients 7
Steps:
- Make and bake brownies as directed on box, using oil, water and eggs. Cool at least 1 hour.
- Line cookie sheet with waxed paper. In large bowl, crumble baked brownies. Using 1 1/2-inch cookie scoop, scoop out brownie mixture; roll into balls. Place on cookie sheet. Freeze 1 hour.
- In 1-quart microwavable bowl, microwave candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth.
- Remove balls from freezer. Dip tip of each lollipop stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
- When all brownie balls have sticks, gently swirl 1 ball into melted candy to coat well; allow candy to drip back into bowl. Place stick in polystyrene foam. Sprinkle top with candy sprinkles. Repeat with remaining cake balls and melted candy. Let candy harden before serving.
Nutrition Facts : ServingSize 1 Serving
SPRINKLED BROWNIE POP
Pops are fun for kids and adults of all ages, especially when made with a brownie!
Provided by Pillsbury Kitchens
Categories Dessert
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Carefully insert craft stick in 1 end of brownie. In small microwavable bowl, microwave white vanilla baking chips uncovered on High 25 to 30 seconds, stirring once, until softened and chips can be stirred smooth. Spoon over top half of brownie. Immediately sprinkle with candy sprinkles.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 7 g, TransFat 0 g
BROWNIE POPS THREE WAYS
A variation on the classic cake pop, these mix-and-match brownie pops are stuffed with one of three different fillings--cheesecake, cookie dough or marshmallow--then coated with white, milk or dark chocolate. A sprinkle of one of three fun toppings finishes them off.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 24 brownie pops
Number Of Ingredients 11
Steps:
- Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
- Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
- Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
- Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
- Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
- Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
- Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.
SPRINKLED BROWNIE POP
Steps:
- • Insert craft stick into one end of brownie. • In a small bowl, microwave white vanilla baking chips on high for 25 seconds until softened and chips can be stirred until smooth. • Spoon melted chips over top half of brownie. • Immediately top with candy sprinkles and refrigerate.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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