Brownie Cake Pops

Chocolate cake pops topped with a drizzle of white chocolate and round, rainbow sprinkles are on sticks with a white background.

My from-scratch brownie cake pops recipe is perfect for just about any celebration or holiday. Who doesn’t love a moist, rich chocolate brownie? And when they’re served in cake pop form and dipped in luscious chocolate, no one can resist!

Course: dessert

Cuisine: american

Keyword: brownie balls, brownie bites recipe, brownie cake pops, brownie cake pops recipe, brownie mix cake pops, frosting for brownies that will harden

Servings: dozen

Calories: 347kcal

Equipment

Ingredients

Brownie batter:

8 oz semisweet chocolate
¾ cup unsalted butter melted
1 ¼ cups granulated sugar
2 large eggs room temperature
2 tsp vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 tsp salt
cooking spray

Frosting:

125 g cream cheese room temperature
¾ cup unsalted butter room temperature
1 tsp vanilla extract
1 ½ cups powdered sugar
2 cups chocolate candy melts or pure milk chocolate melted
¼ cup white chocolate melted
rainbow sprinkles

Instructions

Make the brownies:

Preheat the oven to 350F.
Finely chop the semisweet chocolate and place in a microwave-safe bowl. Microwave for 30-second intervals until melted, stirring at each interval. Set aside.
Combine the butter and sugar in a bowl and beat with an electric mixer until well combined. Add the eggs and vanilla and beat until they look fluffy and creamy.
Add the flour, cocoa powder and salt and mix until just combined. Be careful not to overmix – it will overdevelop the gluten in the flour and they will develop a cakey texture.
Spray an 8-inch (round or square – both work!) cake pan with cooking spray. Alternatively, you could line it with parchment paper. Pour the batter into the cake pan and smooth the surface. Bake for about 30 minutes, until the surface looks crackly and a knife inserted into the center comes out clean.
Cool completely in the pan, then remove it from the pan and set aside.

Make the frosting:

Place the cream cheese and butter in a bowl and beat with an electric mixer until light and fluffy. Add the vanilla extract and mix until combined.
Add the powdered sugar ½ cup at a time, then beat for 2-3 minutes, until smooth.

Assemble:

Trim the crusts off the brownies. They are too firm to be used in the brownie pops, but super delicious, so save these for snacking! Crumble the rest of the brownies into a large bowl.
Add the frosting to the bowl then mix with an electric mixer until well combined. You can use a spoon here, but the electric mixer will help break apart any larger pieces and create a smooth, cohesive dough.
Roll the dough into balls and place on a baking sheet lined with parchment paper.
Dip the cake pop sticks into the melted candy melts or milk chocolate and stick them into the balls. Place the baking sheet in the fridge for the chocolate to harden.
Using the sticks as a handle, dunk the brownie pops into the melted chocolate and tap the stick on the edge of the bowl a couple times to allow any excess to drip off.
Stick the brownie pops into a block of stryofoam or a cake pop holder. A deep glass filled with rice also works! Drizzle some white chocolate on top and top with sprinkles.
Place the brownie pops in the fridge for the chocolate to set, about 30 minutes. Then enjoy!

Nutrition