Brownie Cake Pops
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.
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!
Nutrition
Serving: 1cake pop, Calories: 231kcal, Carbohydrates: 36g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 102mg, Potassium: 57mg, Fiber: 1g, Sugar: 26g, Vitamin A: 105IU, Vitamin C: 0.01mg, Calcium: 9mg, Iron: 1mg