Brownie Pops Three Ways Recipes

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TRADITIONAL BROWNIE POPS



Traditional Brownie Pops image

Brownies on a stick-fun to make and delicious to eat! Just cut brownies, add a stick and dip in chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6oz)
2 teaspoons shortening
Assorted Betty Crocker™ Decor Selects decors or sprinkles

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
  • Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie Pop, Sodium 75 mg, Sugar 16 g, TransFat 0 g

BROWNIE POPS



Brownie Pops image

Brownie lollipops - a delicious brownie-candy combination! Easy to make and versatile enough to decorate for any occasion! Substitute white chocolate coating for chocolate if you like. Decorate with sprinkles or your favorite topping.

Provided by michellekb

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 4h10m

Yield 25

Number Of Ingredients 14

½ cup butter
1 cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, chopped
2 eggs
¾ cup all-purpose flour
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
1 (1 ounce) square unsweetened baking chocolate, chopped
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
½ cup confectioners' sugar
1 ½ cups chocolate confectioners' coating
¼ cup bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  • Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
  • Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
  • Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
  • Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
  • Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 20.8 g, Cholesterol 29.5 mg, Fat 12.2 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 7.2 g, Sodium 69.8 mg, Sugar 11.2 g

BROWNIE POPS



Brownie Pops image

Make and share this Brownie Pops recipe from Food.com.

Provided by KGCOOK

Categories     Bar Cookie

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 5

1 (22 1/2 ounce) box Betty Crocker fudge brownie mix, with syrup
24 craft wooden popsicle sticks
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
4 teaspoons shortening, divided in half

Steps:

  • Heat oven to 350°F.
  • Line a 13 X 9 inch pan with foil so foil extends over sides of pan.
  • Spray foil with cooking spray.
  • Make brownie mix following package directions on box for a 13 X 9 inch pan.
  • Cool completely for 1 hour.
  • Place brownies in freezer for 30 minutes.
  • Remove brownies from pan by lifting foil carefully.
  • Peel foil from sides of brownies.
  • Cut brownies into 24 equal sized squares (Each square should be about 1 1/2 X 3 1/4-inch).
  • Gently insert sticks into each brownie, peeling foil from bars.
  • Place on baking sheet and freeze 30 minutes.
  • Pour chips into separate bowls adding 2 teaspoons shortening to each bowl.
  • Microwave uncovered on high for about 1 minute.
  • Stir until smooth.
  • If necessary, microwave an additional 5 seconds at a time till smooth.
  • Dip top 1/2 to 1/3 of each bar in either chocolate or white chocolate.
  • Decorate with assorted candy sprinkles or decors.

TRIPLE CHOCOLATE BROWNIE COOKIES



Triple Chocolate Brownie Cookies image

Mmm! Triple chocolate brownie cookies with cereal. Store in a tightly covered container.

Provided by Carol Houghtlen

Categories     Brownies

Time 40m

Yield 42

Number Of Ingredients 6

13 ½ ounces brownie mix
½ cup unsalted butter, melted
1 large egg
1 cup chocolate flavored crispy rice cereal
1 (6 ounce) package semisweet chocolate chips
⅔ cup quick-cooking oats

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
  • Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
  • Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 36.3 mg, Sugar 2.5 g

BROWNIE POPS



Brownie Pops image

A great kid-pleasing, fun dessert. Adults love them too. From Betty Crocker. Cook time includes baking and freezer time.

Provided by SweetSueAl

Categories     Dessert

Time 32m

Yield 24 serving(s)

Number Of Ingredients 7

1 (22 1/2 ounce) box brownie mix, with chocolate syrup pouch, 1 box (1 lb, 6.5 oz, Betty Crocker)
3 eggs
oil
water
24 craft sticks (flat wooden sticks with round ends)
1 cup semi-sweet chocolate chips (6 oz)
2 teaspoons shortening

Steps:

  • Preheat oven to 350 degrees. Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
  • Make brownie mix as directed on box for 13x9 inch pan. Cool completely, about 1 hour.
  • Place brownies in freezer for 30 minutes.
  • Remove brownies from pan by lifting foil; peel foil from sides of brownies.
  • Cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches.
  • Gently insert stick into end of each bar, peeling foil from bars.
  • Place on baking sheet, freeze 30 minutes.
  • In microwavable bowl, microwave chocolate chips and shortening on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time.
  • Dip top 1/3 to 1/2 of each brownie into chocolate.
  • Decorate with sprinkles, candy, etc.
  • Lay flat on waxed paper or foil to dry.

Nutrition Facts : Calories 168.1, Fat 7.3, SaturatedFat 2.2, Cholesterol 26.4, Sodium 94.9, Carbohydrate 26.1, Fiber 0.4, Sugar 3.9, Protein 2.2

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