Decadent Brownie Pops

Total Time:
1 hr 25 min
35 min
30 min
20 min

about 34 pops

  • 2 (11 1/2-ounce) bags milk chocolate morsels (recommended: Nestle or Hershey's)
  • 1 recipe Decedent Brownies, at room temperature, recipe follows
  • Various toppings: chopped peanuts, coconut flakes, mini chocolate chips, sprinkles, etc.
  • Special equipment: 30 to 40 (6-inch) candy/lollipop sticks
  • Decadent Brownies:
  • 1 1/4 sticks unsalted butter, plus more, softened, for pan
  • 1 cup unsweetened natural cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1 1/3 cup sugar
  • 1 1/4 teaspoon pure vanilla extract
  • 2 eggs, at room temperature
  • 2/3 cup all-purpose flour
  • 1 1/2 cups semisweet chocolate chips
Watch how to make this recipe.
  • Melt the chocolate in a heatproof bowl over simmering water. Dip 1 candy/lollipop stick into the melted chocolate (this will help the brownie adhere better to the stick). With clean hands, or wearing rubber gloves, scoop out 1 heaping tablespoon of brownie. Mold the brownie onto the stick, making sure the brownie is somewhat secure. Carefully dip/paint each stick individually with melted chocolate with the help of a spoon, allowing some of the chocolate to get onto the stick. This will act as glue and keep the pop from falling apart when you bite into it. Dip into different toppings, as desired. Place onto a parchment-lined baking sheet.

  • Once all the pops are finished, place into the refrigerator for about 30 minutes to set.

  • Cook's Note: Try to get someone to help dip the brownies into the chocolate while you are molding. The heat from your hands helps the brownies stick better to the pop and is better to dip quickly, rather than the brownie drying out and falling apart in the chocolate.

Decadent Brownies:
  • Preheat your oven to 325 degrees F.

  • For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.

  • While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.

  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.

  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.

  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter.

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3.1 16
Good news: The brownies turned out great - baked them for 25 minutes & checked them at 20 minutes. Bad news: The milk chocolate chips melt, but the chocolate is so THICK I can't put the brownie pops in OR spoon the chocolate over the pops. HELP! Can someone tell me what I'm doing wrong!!!!????? I have let the chocolate simmer longer over boiling water - it doesn't help at all. I have watched the show several times & can't figure out how to get the chocolate to thin out and be easier to work with. Any advice? Thanks! item not reviewed by moderator and published
Awesome! I have another very 'decadent' brownie recipe made with Dove chocolate that is very similar in taste but these are much simpler to make. I love love love these! I did not make the "pops" I just made a pan of brownies. The website must have been updated since the other reviews because the bake time in the directions (which I followed exactly only says to bake for 20-25 minutes. Also, she does use a 1/2 sheet pan in the show but the directions here say to use a 9x13. I suggest baking for only 20 minutes because brownies are best when slightly underbaked ; item not reviewed by moderator and published
I haven't made these yet...but I just wateched the show over again and realized that she said to cook the brownies for 20-25 minutes, not the 30-35 minutes that the online recipe states. That may be why some people's brownies came out too hard and crunchy. Whoever typed up the recipe for Food Network made a boo boo! item not reviewed by moderator and published
IT WAS AWESOME!!! : item not reviewed by moderator and published
good recipe...but also feel needs less time to bake...did 30 min and they were too hard.... impossible to roll into balls...never came together....fell apart..... question: did you need to roll balls while still warm???? would that help make them stay together??? I followed the recipe as written; it came into a ball well, baked off, let cool completely as written...but then impossible to make into pops.....any ideas of where I went wrong???? I love her show!!!!! item not reviewed by moderator and published
OMG - this is the most delicious brownie I have ever eaten! The recipe is easy to follow and not difficult to make - I agree, they are very rich and decadent...if you are a milk drinker, you'll want to make sure you have a nice cold glass on hand when you enjoy these brownies. I was testing the recipe in preparation for a baby shower I'm hosting - they will definitely be on the dessert menu! Follow Ann's recipe as written and you'll be successful item not reviewed by moderator and published
Afterthought... Be sure that you are using 1 stick + 2 TBLS of butter. The first time I made them, I used a little too much (I used a half of the 2nd stick of butter. I caught my mistake in time, but still used a tad too much and the mix did not come together completely - although the brownies were still terrific. When I used the exact correct amount the 2nd time - I made them twice in one weekend (we loved them that much - the fudgy mixture balled together immediately. The 2nd time we also added dark chocolate chips to half of the batter, & peanut butter chips to the 2nd half - YUMMMMM! item not reviewed by moderator and published
I followed the recipe exactly, but for some reason my brownies came out too dry. I used a jelly pan - isn't that what Anne used in her show? Not sure why mine turned out so dry and crumbly. Very disappointed! item not reviewed by moderator and published
Not sure yet. I have the butter, coco, sugar mixture still cooking for about 40 minutes and it hasn't come together yet:( Well I never did get brownies...I decided not to continue with the recipe. I will buy a box mix and then continue with the peanut butter etc to make the chocolate peanut butter salty brownie recipe. I have baked several recipes by Anne and had wonderful success. Maybe it's the cheap brand of sugar! I will bake more of her her! item not reviewed by moderator and published
i'm NOT a baker but i saw these and had to try, LOVED EM!!! came out wonderfully. so delish. followed the recipe as is and didn't seem to have any issues. love her recipes and show! making some of her peanut butter brownies as we speak... item not reviewed by moderator and published
I read the other reviews, but thought I'd give it a try anyway-generally I like Anne's recipes. I did end up with chocolate covered pops, but it certainly was a lot of trouble to get them. It took a while to make a ball-I just stirred until it stuck close together, I won't use a whisk next time it gets pretty clumpy. I also didn't cook the brownies 30-35 minutes I cooked them closer to 20 or so and mixed the brownies back into a "dough" after they cooled a little bit, like that there was no gooey middle or crunchy edges to worry about ( it made it much easier to roll the balls out). They tasted really good, very chocolatey much more like fudge covered in melted chocolate than a brownie. If you like super chocolate things you should give it a try-otherwise make Anne's apple turn overs with caramel much easier and VERY good. item not reviewed by moderator and published
I agree - this recipe didn't turn out at all - it's a simmering mess in my oven right now and a total waste of ingredients. At the very least it should be pulled from the site. item not reviewed by moderator and published
I watched this show and made the decadent brownies the next day. I had no problems with the recipe exactly as written. It takes a *lot* of stirring over simmering water to get it to pull away (more than 10 minutes, probably closer to 20) but it finally did so. It seemed a bit more grainy than I expected at this stage but when I continued on with the next steps of the recipe it all smoothed out wonderfully. I did the brownies as an experiment to make sure they had the right taste and texture, next time I will go on to make the Pops. I did roll one brownie into a ball just to test and it made a nice perfect ball so I'm confident these will work out. Great recipe but it does require a bit of patience to get the desired results. item not reviewed by moderator and published
Something is not right with the directions of this recipe. I whisked the butter/cocoa/sugar mixture for over 1/2 hour and it never pulled away from the bowl into a ball. I made the recipe anyway, and the brownies were dry. I wish Food Network would respond to ratings problems like other food sites. item not reviewed by moderator and published
I thought they are terrible!!!!Not only did I waste the evening making them and ruined a pot and wasted all the money on the ingredients... Maybe she should have kept the recipe for fudge because they sure weren't brownies!! Don't waste your time making these.I don't know how she could say these turn into brownies really bad..will never trust one of her recipes again!!!!!! item not reviewed by moderator and published
To get the "fudge" part of the brownie to come together I put the sugar and the salt in a pot with 1/4 cup of water and melted them together until all the sugar dissolved and the water had evaporated out. Then I added the mixture to the melted butter and cocoa powder in a bowland let it cool for a couple of minutes until the fudge had come together. I then continued with the recipe. The brownies turned out fine- they were "fudgy" but to me tasted no better than a boxed Ghirardelli brownie. I then proceeded to make the cake pops-DISASTER The brownie wouldn't stay on the stick no matter how hard you pressed them together. The chocolate was very thick an added to the destruction of the pops. If you were even able to get a pop past the stick and chocolate stage to dip it in toppings- then I'm sure that it would've fallen apart at that stage for you too. The best method I found was to put the pops with the sticks in the freezer until hard and then dip them into the choc. Frustrated! item not reviewed by moderator and published
Is JUST A GUESS...BUT I have an icing recipe that spreads over the sides of a cake, then hardens. That recipe melts butter into choclate. It hardens when cooled/ chilled. Just like butter does. Start with 1T. Butter, to the icing.. if anyone else has ideas, please respond. Hopefully F.N. will help too item not reviewed by moderator and published

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