Brownie Cake Pops
With just a few simple ingredients, you can make Brownie Cake Pops for your next party. These are delicious, with rich fudgy brownies and cream cheese in a chocolate coating.
Ingredients
- 1 box brownie mix prepared according to package directions
- 8 oz cream cheese softened
- 12 oz semi-sweet chocolate chips
- 2 tablespoon butter
Instructions
- Prepare brownies as directed on the package. Once cooled, crumble brownies into a large bowl.
- Add the cream cheese and stir until blended with the crumbled brownies.
- With your hands, take 2 tbsps of brownie mix and roll into a ball. Place on a cookie sheet lined with a silicone liner or parchment paper. Chill cake balls in the refrigerator for about an hour.
- Add lollipop sticks after refrigerating.
- Add chocolate chips and butter to a microwave-safe bowl. Microwave in 20-second increments until melted and glossy.
- Dip cake pops in the melted chocolate and allow them to dry by sticking cake pop stick in a piece of styrofoam or garden foam.
Notes
- Keep cake balls cold before dipping in chocolate - this helps them hold together and makes the coating set faster.
- For brownie balls without sticks, just let them dry on parchment paper or a silicone mat.
- If the mixture is too sticky to roll, chill it for 20–30 minutes first.
- Leftovers: Store in an airtight container in the fridge and enjoy within 3–4 days (they’re great cold).
- To freeze, skip sticks and chocolate coating, place in a freezer bag, and freeze. Thaw in the fridge, then add sticks and dip in chocolate.
- You can use candy melts instead of chocolate chips.
- Decorate with sprinkles, toasted coconut, or mini chocolate chips.
- This recipe also works with any boxed cake mix - see my pumpkin spice cake pops for inspiration.
Nutrition Facts
Calories: 311kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 7mgSodium: 220mgPotassium: 171mgFiber: 2gSugar: 26gVitamin A: 66IUCalcium: 68mgIron: 2mg
