Easy Brownie Cake Pops Recipe
These Brownie Cake Pops put a fun twist on your classic cake pop. The center is fudgy with a rich chocolate flavor in each bite. It pairs perfectly with the crunchy chocolate coating and sprinkles.
Everyone loves a cake pop.
But have you ever thought about using brownies instead of cake?
These Brownie Cake Pops have everything you love about a fudge brownie, but on a stick!
In my opinion, it’s like getting the perfect bite of brownie every time.
And the best part is that they are incredibly easy to make.
Ingredient Notes
- Brownie Mix – You can use any brownie mix as long as it is equivalent in weight/size
- Salted Butter – Unsalted butter works as well. However, make sure to add pinch of salt
- Cream Cheese – Make sure the cream cheese is softened to room temperature so that it blends easily with the butter
- Cocoa Powder – An unsweetened cocoa powder is preferred since this recipe already has so much sweetness to it (not complaining).
- Powdered Sugar – It is always best to add less powdered sugar to start because you can’t take it out once you add it in. Any brand should work for this recipe.
- Vanilla Extract – Any vanilla extract or paste will work in this recipe. Use what you have on hand at home or most accessible at the grocery store.
- Chocolate Candy Melts – These candy melts are used for both connecting the cake pop stick with the cake pop ball and for coating the chilled brownie cake pops
- Sprinkles – Used for decoration and pretty much any sprinkle will work that is on the smaller side. My favorite to use are non-pareil rainbow sprinkles, seen in the picture below
Highlights to Know About these Cake Pops
Easy to Make. These Brownie Cake Pops are simple and easy to assemble.
By using a box mix for the brownies, this recipe is incredibly easy. You can also use store-bought frosting instead of making the frosting from scratch.
The texture. Moist, fudgy and absolute perfection!
The brownie center flawlessly contrasts the crunch of the chocolate shell and sprinkles on the outside.
Irresistible flavor. Every bite is a chocolate lover’s dream.
A chocolate explosion on the inside with the fudge brownie and on the outside with the chocolate coating.
Process to Make Brownie Cake Pops
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
If you use gluten-free brownie mix, then this recipe is gluten-free friendly!
No, you can use store-bought chocolate frosting instead. Substituting at a 1:1 ratio should work, however, start with 3/4 cup and add more from there.
Store in an airtight container in the fridge for up to 14 days.
You can, however, it will take longer for the chocolate to set and won’t create as much of a crunch as the candy melts shell would.
Yes, wrap each cake pop in plastic wrap then aluminum foil before storing in an airtight, freezer-safe container. Freeze for up to 6 weeks for ultimate freshness.
Brownie Cake Pops
Ingredients
- 18 oz Box Brownie Mix
- 12 oz Chocolate Melting Wafers
- Sprinkles, for decoration
Chocolate Cream Cheese Frosting
- 4 oz Plain Cream Cheese, softened to room temperature
- 4 tbsp Salted Butter, softened to room temperature
- 1 3/4 cup Powdered Sugar
- 1/4 cup Cocoa Powder, unsweetened
- 1 tbsp Heavy Cream
- 1 tsp Vanilla Extract
Instructions
- Bake the brownies according to the package instructions
- Let cool completely
- While cooling, make the frosting
- To a large mixing bowl, add the butter and cream cheese
- Use an electric hand mixer to blend until smooth and creamy
- Add in the powdered sugar, cocoa powder, heavy cream and vanilla extract
- Mix again until combined, scraping down the sides as needed
- Once combined, set aside
- Cut off the edges of the brownie, if they are too crunchy/hard they won't blend well to form into balls
- Break the remaining brownie into pieces and add to a large mixing bowl
- Add 1 cup of frosting
- Use the electric hand mixer to combine
- Add an additional 1/4 to 1/2 cup of frosting (add 1/4 cup at a time) until the dough comes together smoothly and can be rolled into a ball
- Scoop 1.5 tbsp of brownie dough into a ball and place on a baking sheet lined with parchment paper
- Repeat until all the dough has been used
- Put the tray in the fridge to chill for 15 minutes
- Melt 1/4 cup of the chocolate melting wafers in a microwave safe bowl (about 30 seconds in the microwave)
- Dip the end of the cake pop stick into the chocolate and press it into the brownie ball. Place back on the parchment paper
- Repeat for all brownie cake pops
- Put the tray back into the fridge to chill for another 30 minutes
- After 30 minutes, melt the remaining chocolate wafers. Start with 30 seconds, then do 15 second increments to avoid overheating the chocolate
- Dip each cake pop into the chocolate before placing it back on the parchment paper and immediately top with sprinkles
- Repeat until all cake pops are coated in chocolate
- Let the chocolate set by putting in the fridge for about 15 minutes to create a crunchy outer shell
- Enjoy!