Brownie Pops Three Ways
- Level: Intermediate
- Yield: 24 brownie pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 259
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 3
- Cholesterol
- 6
- Sodium
- 116
- Total: 4 hr (includes chilling and setting times)
- Active: 45 min
Ingredients
1 slice cheesecake
1/4 cup edible cookie dough
2 marshmallows
One 18.3-ounce box brownie mix, such as Betty Crocker or Duncan Hines (plus required ingredients)
1 cup white chocolate chips
1 tablespoon coconut oil
1 tablespoon finely crushed dehydrated strawberries
1 cup dark chocolate chips
1 tablespoon rainbow nonpareil sprinkles
1 cup milk chocolate chips
1 tablespoon finely crushed graham crackers
Directions
Special equipment:
24 lollipop sticks- Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
- Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
- Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
- Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
- Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
- Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
- Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.