Snacks & Treats

The Sweetest, Easiest Brownie Pops

Feb 11, 2019

Cake pops have been all the rage for almost a decade — why not brownie pops? They’re easier to make than cake-and-frosting balls on a stick, and can still be decorated to suit the occasion. All you need is a batch of brownies, some heart-shaped cookie cutters and wood or paper sticks that are easy to find at craft and dollar stores. Sprinkles and other decorations optional.

This is my go-to cocoa brownie recipe — they’re dense and fudgy, delivering the ultimate chocolate hit. And the recipe can be easily doubled if you want a larger batch (just bake them in a 9x13-inch pan). Add chopped Oreos, chocolate chunks or nuts, if you like, but I love them plain. My favourite accessory is a scoop of ice cream and healthy pour of hot fudge sauce.

To make brownie pops, bake your brownies and cool them completely, or freeze them — they’re so dense, they’re easier to cut when they're on the cool side. Opt for the kind of cutter that’s open on both sides, allowing you to push them out with your fingers — the old-fashioned handled kind, like the one I used for this photo, can make it awkward. 

A tray of brownies with a heart cut out.

If you want to do a chocolate drizzle, put a small handful (a few tablespoons) of white or dark chocolate chips into a snack-size zip-lock baggie, seal and set in a glass or bowl of warm water to melt. Knead it occasionally with your fingers to get rid of any lumps.

A baggie of white chocolate chips sitting in a cup of warm water.

Snip off a corner and drizzle over the cooled brownies, and sprinkle with coloured sugar, sprinkles or tiny candies before the chocolate sets, if you like. So easy, and such a hit with kids on Valentines day - these are perfect for a party (Valentine’s Day or not), and could even be wrapped and tucked into lunch boxes on any special day.

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Heart-shaped brownies on sticks next to a baggie of melted white chocolate.

Easy Cocoa Brownies

  • 1/2 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 3/4 cup cocoa
  • 1/4 tsp. salt
  • 1/3 cup all-purpose flour

Preheat the oven to 350˚F.

In a microwave-safe bowl, melt the butter (or do it on the stovetop); stir in the sugar, then the eggs and vanilla. Stir in the cocoa and salt. Stir in the flour, just until combined.

Spread the batter into a buttered or parchment-lined 8x8-inch baking pan. (Alternatively, you could bake these in a cake pan and serve it in wedges, topped with ice cream and chocolate sauce.) Bake for 25 minutes, or until the edges start pulling away from the sides of the pan and the brownies are set but still slightly soft in the middle.

Transfer to a wire rack to cool completely, and then chill or partially freeze. Cut out heart shapes, and insert a stick in the pointy ends. Makes 6-8 heart pop (plus scraps to eat), or 9-16 regular brownies.

Heart-shaped brownies drizzled with white chocolate and small heart-shaped candy sprinkles.

This story was originally published in February 2017, and it was updated with video February 2019.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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