Eyeball Brownie Pops Recipes

EYEBALL CAKE POPS

Steps:

• For the cake pops: Line a baking sheet with parchment paper and set aside. Combine the cake crumbs and frosting in a large bowl. Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls.
• Roll the mixture into 12 balls and place on the prepared baking sheet. Freeze until almost solid, 20 to 30 minutes.
• For the decoration: When ready to decorate, melt the white chocolate discs in a double boiler and keep warm. Melt the red and black chocolate discs in small bowls in the microwave. Remove the cake pop balls from the freezer and insert a plastic or metal fork into each. Dip the tines of another fork into the red chocolate and wave over the bowl of white chocolate to make flecks and drizzles. Insert cake pops into the white chocolate and swirl to coat completely. Let any excess drip off, then place a green chocolate disc in the center to form the iris of the eye. Set down on the prepared baking sheet and allow to set while you repeat with the remaining cake balls. Dip the back of a skewer into the black chocolate and make a large dot in the center of the green on each pop. Clean the skewer, dip into the white and make a small dot to the side of the black. Allow to set completely at cool room temperature or in the refrigerator until ready to serve.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla and salt, and whip on low speed until incorporated. Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter.
• Use immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.

CAKE EYEBALLS

Steps:

• Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely.
• Break off sections of the cake and crumble in a large bowl. When finished, you should have a bunch of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible. (Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.)
• Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet. This is important: Pop 'em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them.
• When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate. With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet. Let set at room temperature, 10 to 15 minutes. Decorate with gel icing to look like eyeballs.

EYEBALL BROWNIE POPS

Steps:

• Heat oven to 350°F. Grease bottom only of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box for 9-inch pan, using water, oil and eggs. Cool completely.
• Line cookie sheet with waxed paper. Using cookie scoop, scoop brownies into 36 (1 1/2-inch) balls. Roll between hands to smooth edges; place on cookie sheet. Refrigerate to keep chilled.
• Line a second cookie sheet with waxed paper. In medium microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. Remove several brownie balls at a time from refrigerator. Dip tip of lollipop stick about 1/2 inch into melted coating and insert stick straight into brownie ball no more than halfway. Dip brownie pop into melted coating to cover, letting excess drip off; place on cookie sheet. Immediately adhere green gummy candies and press brown candies in center for pupils. Let stand until set. Use food decorating pen to draw veins on eyeball pops.

EYEBALL 'BOX' BROWNIE BITES RECIPE BY TASTY

Steps:

• Prepare 2 boxes of brownie mix according to instructions on box. Pour into a greased 9x9-inch (23x23-cm) square pan. Bake according to instructions on box.
• Cut each tray of brownies into 25 small squares. Form each brownie square into a ball, rolling in palms until smooth.
• In a microwave-safe bowl, add the white chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
• In a microwave-safe bowl, add the milk chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
• Turn a plastic sandwich bag inside out and hold it from the inside with one hand. Spoon the milk chocolate into the bag. Turn the bag back out making sure chocolate does not fall out the opening. Seal it closed. Cut the corner of the bag, keeping in mind the more you cut off the larger your piping hole will be.
• Coat the brownie balls in the melted white chocolate using a fork. Place on a parchment paper-lined baking sheet and chill until chocolate has hardened, about 20 minutes.
• Place one of the white chocolate brownie bites onto a clean surface.
• Take one of the fruit bite size candies and crush it flat with the bottom a lid or bowl.
• Using the milk chocolate piping bag make a large dot on the center of the brownie bite.
• Press the crushed candy down onto the chocolate enough so the the chocolate makes a ring around the outside of the candy.
• Create another smaller dot on top of the center of the candy.
• Enjoy!

BROWNIE BALL POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-inch square pan with shortening or cooking spray.
• Make brownies as directed on box, using water, oil and egg. Bake as directed on box. Cool completely, about 1 hour.
• Place pan of brownies in freezer 30 minutes. Cut brownies into 15 rectangular bars, 5 rows by 3 rows. Roll each rectangle into a ball. Gently insert lollipop stick into each ball.
• In small microwavable bowl, microwave candy melts uncovered on Medium (50%) about 1 minute; stir until smooth. If necessary, microwave in additional 5-second increments. Dip each brownie ball, one at a time, into melted candy melts, coating entire ball; immediately sprinkle with decors. Stand in foam block to dry completely.

EERIE EYEBALL POPS

Steps:

• Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
• Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
• Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.

BROWNIE POPS

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.

BLOODSHOT EYEBALLS

Steps:

• In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. , In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set. , In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.