I’m not sure I have ever turned down a brownie. Call me a girl who just can’t say “no” if you must, but that’s the truth. The fudge-y chocolate treat is just too much for me to resist. Now, I’m a tidy girl and a tidy cook, but when it comes to a brownie my fastidious nature goes out the window. Chocolate on my fingers? No problem. I have a built-in solution for that and am not above licking my fingers to make sure I indulge in every morsel of happiness offered to me. However, put a brownie on a stick so that I can get my chocolate fix without leaving evidence behind for others to notice – even better!
Brownie pops are not just for those who don’t like to lick their fingers, however. They are cute and fun and make a great item to sell at a bake sale. They really are easy to make – you just need to make brownies – and then you can have some fun coating them. Use a 9-inch square baking pan and bake the brownies long before you plan to decorate them. The key to easy decorating is to have a brownie that has cooled completely and is well-chilled. The stick stays put in a cool brownie, but will slide right out of a warm brownie. So, make the brownies a day ahead of time if you can and keep them in your refrigerator.
Then, prepare for some quick and easy fun the next day. Gather your assorted toppings and melt some good-quality chocolate. Good-quality chocolate is, of course, a subjective matter. I like to use a chocolate that is at least 70% cocoa because not only is it delicious, but it can be quick-tempered if you are so inclined. Tempered chocolate keeps its shine and won’t turn cloudy, which is nice. This recipe includes instructions for a quick-temper method without the use of a thermometer, but if you just want to use chocolate chips and melt them quickly, go for it.