Halloween Brownie Pops
This very easy to make little treat gave me renewed hop for making more cake pops. It was so much easier to bake a pan of brownies and cut them into squares to roll up into a ball. Seriously, I wish I could do that with cake pops, only without the mess For this treat I used the same brownies recipe from my Happy Ending Brownies and then some Wilton Candy Melts
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 1 1/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- 1/2 to 1 C. Wilton Milk Chocolate Candy Melts, melted according to directions
- decorative sprinkles
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.
Melt half of your wafers in a bowl.
Cut into 12 one inch squares, then fold in the corners of the square to start forming the ball. Dip candy stick into the chocolate then quickly push the stick 2/3 deep into the ball. Set on parchment on a cookie sheet and chill until the chocolate is set.
Melt the rest of your chocolate. (I always melt more than I need to just in case)
Spoon the chocolate over your pop and shake off excess, then immediately put the sprinkles on while the chocolate is still runny. Set back on parchment and chill for 30 minutes.
Make sure you pull your pops out of the fridge about 20 minutes before serving, this way the chocolate will temper and be softer to the bite