Brownie Cake Pops with Cream Cheese
These easy brownie cake pops combine fudgy brownies and cream cheese for a rich, creamy center, then get dipped in a smooth chocolate coating. They’re a fun make-ahead dessert for parties and holidays.
Ingredients
- 1 box brownie mix (plus ingredients called for on the package)
- 8 oz cream cheese
- 12 oz semi-sweet chocolate chips
- 2 tablespoon butter
- sprinkles or other toppings (optional)
Instructions
- Bake the brownies. Prepare according to the package directions, then cool completely. Crumble into a large mixing bowl.
- Mix in the cream cheese. Stir or mash into the brownie crumbs until evenly combined and thick enough to hold its shape.
- Roll into balls. Scoop about 2 tablespoons at a time, roll until smooth, and place on a lined baking sheet.
- Chill. Refrigerate for about 1 hour, or until firm.
- Melt the chocolate. Microwave the chocolate chips and butter in 20-second intervals, stirring between each, until smooth.
- Add the sticks. Dip the tip of each lollipop stick in melted chocolate, then push it about halfway into a brownie ball. Let the chocolate firm up.
- Dip the cake pops. Coat each brownie pop in melted chocolate, then let the excess drip off.
- Decorate and set. Add toppings while the coating is wet, then stand the pops upright until the chocolate is fully set.
Notes
- Make sure the brownies are completely cool before adding the cream cheese. Warm brownies can make the mixture too soft and sticky.
- Keep the brownie balls cold before dipping so they hold their shape better.
- If the brownie mixture is too sticky to roll, refrigerate it for 20–30 minutes, then try again.
- Keep the brownie balls fairly small so they aren’t too heavy for the sticks. About 1½ inches across works well.
- Dip the tip of each lollipop stick in melted chocolate before inserting it. This helps anchor the stick inside the brownie ball.
- Melt the chocolate in short intervals and stir often so it doesn’t overheat. If it gets too thick, warm it briefly and stir until smooth.
- Store finished brownie cake pops in an airtight container in the refrigerator for 3–4 days.
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
