Fudgy Brownie Cake Pop Recipe
While many of us associate cake pops as a Starbucks staple, the little treats-on-a-stick have a scope much wider than that — you might find them at baby showers, birthday parties, your favorite local cafe, or bakeries.
- ¾ cup Dutch-pressed cacao powder
- ½ cup all-purpose flour
- ½ teaspoon salt
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup melted butter
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- 1 cup chopped dark chocolate
- 1 cup chopped white chocolate
- 4 tablespoons sprinkles, divided by type
- 2 tablespoons chopped nuts
- Preheat the oven to 350 F.
- Sift the cacao powder, flour, and salt.
- In a bowl, whisk the granulated sugar and brown sugar together.
- Add melted butter to the sugar mixture and whisk until it looks like wet sand.
- Whisk in eggs and vanilla until smooth, about 30-40 seconds.
- Fold in the sifted cacao/flour mixture and mix until no dry patches remain. It should be a smooth, shiny batter.
- Mix in the mini chocolate chips.
- Line an 8x8-inch baking dish with parchment paper.
- Transfer the batter into the baking dish and bake on the middle rack for 22 to 25 minutes, or until a toothpick comes out with a few crumbs but not wet.
- When ready, remove the brownies from the oven and let cool slightly.
- Once cooled enough to handle, use your hands to break the brownies down into crumbs.
- Scoop some of the brownie crumbs with a tablespoon-sized scooper or a regular spoon and shape into balls, about 1 ½ inches in diameter.
- Place the brownie balls in the fridge to firm up for 1 hour.
- Melt the white and dark chocolate separately over a double boiler.
- Transfer the melted chocolates to dishes deep enough for the brownie balls to submerge.
- Take a lollipop stick and dip the tip (about ½ inch) in one of the melted chocolates, then insert it into a brownie ball. Repeat with the rest.
- Place all the cake pops in the fridge for 5 to 10 minutes until the chocolate sets. This will prevent the brownie balls from sliding off the stick.
- Take the cake pops out of the fridge and dip to coat the whole ball in the melted chocolate. Coat with sprinkles of your choice or chopped nuts.
- Place the cake pops back in the fridge to set for about 10 minutes before serving and enjoying.
As Manolova prefers making these cake pops from scratch, this recipe starts with baking a pan of brownies. If you want to cut straight to the pop-making, however, you could use a boxed mix — to make the brownies taste bakery-made, simply swap the oil for butter. These pops are also a great way to use up any leftover brownies you may have on hand. They make for a decorative dessert and you can even color-coordinate them to fit the theme by using matching sprinkles.
Gather the ingredients for the fudgy brownie cake pops
The brownie batter is made from cocoa powder (Manolova prefers the Dutch-processed kind), flour, salt, granulated sugar, brown sugar, butter, eggs, vanilla, and mini chocolate chips. To coat the cake pops, you'll use dark chocolate, white chocolate, sprinkles, and nuts.
