Spooktacular Halloween Brownie Pops

Posted on October 24, 2017


Store-bought candy is certainly a time-saving trick, but the real treat this Halloween is a kid-friendly, homemade dessert. Set aside a pocket of time with your kids and make these gooey, chocolatey, bite-sized brownie pops, that are guaranteed to be a hit. Top them with sprinkles or ghoulish grins and share them with family and friends. What fun way to enjoy the spirit of Halloween and spend time together having fun!

Spooktacular Halloween Brownie Pops

1 pan (13 x 9) brownies baked according to instructions and cooled
½ cup chocolate frosting
1 pound melting chocolate


40-50 lollipop sticks
1 styrofoam square
Decorative toppings (sprinkles, chopped nuts, coconut, cocoa powder, etc.)


Prepare a baking sheet by lining it with aluminum foil or waxed paper.  Place the prepared brownies in a large bowl and crumble them roughly with your hands. Add the chocolate frosting and mix it with the crumbled brownies until the mixture holds together, but still has a little crumb texture. Using a cookie scoop or teaspoon, form the mixture into small balls and roll them between your hands to get them as round as possible. Place them on the baking sheet and freeze for 3 hours or until firm.

Once the pops are frozen, remove them from the freezer and set aside while you melt the chocolate.  In a double boiler, melt the chocolate, stirring constantly until smooth. Dip one end of the lollipop stick into the melted chocolate. Using the dipped end of the stick make a small  hole in the brownie ball and hold in place until it sticks. Set aside to firm. Once all brownie pops have a lollipop stick, dip the brownie pops into the melted chocolate one at a time, letting the excess chocolate drip back into the bowl.  It’s important to dip the brownie pops when they are still cold to avoid them falling off the stick.  Before the chocolate sets and still has a tacky consistency, decorate with desired toppings and place in a styrofoam square to keep upright. The brownie pops can be served immediately or stored in an airtight container in the refrigerator for up to one week.

To print the recipe, click here.