Black-and-White Brownie Pops



brownie pops

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.

recipe photo

Yield: Serves 6

Black-and-White Brownie Pops

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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


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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*Nutritional Information is not guaranteed for 100% accuracy.

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black and white pops


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