By Angela McGowan
I’ve been making lots of cake pops, and got the idea a few weeks ago to make brownie pops instead. They are just as easy, and taste even better.
Yield: Serves 6
Black and White Brownie Pops
Ingredients:
- 1 box (1 lb 3.1 oz) Betty Crocker™ Supreme frosted brownie mix
- Water, vegetable oil and egg called for on brownie mix box
- 1 bag (12 oz) white candy melts or coating wafers
- 1 cup Betty Crocker™ Decorating Decors chocolate sprinkles
- 20 paper lollipop sticks
- 1 large block white plastic foam
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pan). Set aside frosting from brownie mix. Make and bake brownie mix as directed on box, using water, oil and egg. Cool completely.
- Line cookie sheet with waxed paper. Crumble cooled brownies into large bowl. Add reserved frosting; mix well. Shape mixture by tablespoonfuls into balls; place on cookie sheet. Freeze at least 15 minutes.
- Melt candy melts as directed on bag. Place sprinkles in small bowl. Remove several brownie balls from freezer at a time. Dip tip of 1 lollipop stick into melted candy and insert stick about halfway into 1 brownie ball.
- Gently swirl each brownie ball in melted candy until coated; tap off excess. Roll in sprinkles. Poke opposite end of stick into foam block. Let stand until set.
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