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.
![Brownies being cut into little rectangles on a marble surface with lollipop sticks and a knife.](https://bluejeanchef.com/uploads/2019/09/Brownie-Pops-1280-166-819x1024.jpg)
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.
![Brownie pops being decorated with various toppings.](https://bluejeanchef.com/uploads/2019/09/Brownie-Pops-1280-192-819x1024.jpg)
Once you’ve decorated the brownie pops, they will need time to set up, but that doesn’t mean you shouldn’t do a little quality control, right? It’s a hard job, but no responsible cook or baker would expect someone to eat something they haven’t already tasted. 😉
![Brownie pops on a marble counter with red polka dot paper and some in cellophane wrappers.](https://bluejeanchef.com/uploads/2019/09/Brownie-Pops-1280-193-819x1024.jpg)