Fudgy Brownie Cake Pops
Brownie cake pops turn a pan of rich brownies into a bite you can hold in one hand. They’re great for parties, bake sales, or an afternoon treat you can grab from the fridge.
Inside you get a dense, truffle-like center. Outside is a thin chocolate shell with whatever sprinkles you like on top.
Why These Brownie Cake Pops Work
The fudgy center stays moist for days because the frosting locks in the moisture. You end up with a deep, chocolatey truffle bite instead of dry crumbs.
These pops are also endlessly flexible. Swap the coating color or use white chocolate, and you get a completely different look with the same great texture.
Ingredients
- 1 baked 9×9-inch pan of brownies (about 2 cups crumbled): use your favorite recipe or a boxed mix, baked and cooled completely
- 3/4 cup chocolate frosting: store-bought or homemade; a thick fudge frosting works best
- 12 oz chocolate candy melts or high-quality semisweet chocolate: for a smooth, easy-to-dip coating
- Sprinkles or decorating sugar: optional, for a festive finish
- Lollipop sticks: you’ll need about 20 to 25
Variations / Substitutions
- Cream Cheese Frosting: gives the center a tangy note that balances the chocolate
- White Chocolate Coating: use white candy melts for a vanilla finish; bright sprinkles pop extra well here
- Peanut Butter Filling: swap half the frosting for creamy peanut butter to add a salty nuttiness
- Gluten-Free: make the brownies from your favorite gluten-free recipe
If you love brownies, try my Chewy Brownie Bites recipe next.
How to Make Brownie Cake Pops
Step 1: Crumble the Brownies
Break the completely cooled brownies into large chunks. Pulse them in a food processor until you have fine, even crumbs, about 2 cups total. You want a texture like damp sand with no big pieces hiding.
If you don’t have a food processor, crumble the brownies by hand into a large bowl, pressing any large bits between your fingers. The finer the crumb, the smoother your pops will be.
Step 2: Mix in the Frosting
Add the 3/4 cup chocolate frosting to the crumb bowl. Stir with a spatula until a thick, pliable dough forms that holds together when squeezed. The mixture will feel moist but not sticky.
Take a moment to taste and adjust. If the dough seems dry and won’t hold a ball, work in another teaspoon of frosting. If it feels greasy or overly soft, a spoonful of extra crumbs usually solves it.
Step 3: Shape and Chill the Balls
Scoop out level tablespoons of the mixture and roll them between your palms into smooth, tight balls. You should get 20 to 25 balls. Place them on a parchment-lined tray, then refrigerate for at least 30 minutes until firm.
This chill is the step that keeps the pops from falling apart later. The balls should feel solid to the touch and hold their shape when picked up.
Step 4: Melt the Coating
Melt the 12 oz chocolate candy melts according to the package directions, or do it in the microwave in 30-second bursts, stirring well between each round. Stir until the chocolate is completely smooth.
Dip the tip of each lollipop stick into the melted chocolate, then push it about halfway into a chilled cake ball. The chocolate acts as glue, and it sets within a minute or two, anchoring the stick in place.
Step 5: Dip and Decorate the Pops
Holding a stick, dip a cake ball straight down into the melted chocolate until it’s fully coated. Lift it out, let the excess drip off, then twirl the pop gently to even out the shell. Immediately top with sprinkles before the chocolate sets.
Stand the finished pops upright in a styrofoam block, a cardboard box with holes poked in it, or a tall glass filled with rice. Let them set completely at room temperature, about 10 minutes, or pop them into the fridge for 5 minutes to speed things up.
A Few Cake Pop Tips
- Cool the brownies completely.: Even a little warmth will melt the frosting and make the mixture too loose to shape.
- Use a food processor for the most uniform crumbs.: Hand-crumbling works, but a machine gives you consistently smooth pops.
- Don’t overmix once you add the frosting.: Stir just until combined; overworking can make the mixture greasy and heavy.
- If the coating is too thick, stir in a teaspoon of coconut oil or vegetable shortening.: This thins the chocolate for easier dipping.
- Have sprinkles ready before you start dipping.: The coating sets fast, so decorate each pop right after it comes out of the chocolate.
Storing Brownie Cake Pops
- Refrigerate:: Store the finished pops in an airtight container in the refrigerator for up to 5 days. Place a sheet of parchment between layers if stacking.
- Serve Cold:: These taste best chilled. If they’ve been at room temperature for a while, a quick 10 minutes in the fridge brings back the fudgy bite.
Frequently Asked Questions
Can I use leftover brownies instead of baking a fresh batch?
Yes, as long as they aren’t dried out. You may need an extra tablespoon of frosting to bring the crumb together if the brownies are a few days old.
Why did my cake pops fall off the stick?
It’s usually because the coating was too heavy or the balls weren’t chilled enough. Make sure the balls are very firm and use a generous dab of melted chocolate as glue before dipping.
Can I freeze these?
Yes, freeze the undipped cake balls on a tray, then transfer them to a zip-top bag for up to 2 months. When you’re ready, dip them straight from frozen and add 2 extra minutes to the setting time.
How do I get a smooth coating?
Thin the melted chocolate slightly with a teaspoon of coconut oil, and tap the stick gently against the side of the bowl after dipping to shake off excess. Work batch by batch, melting the chocolate as needed so it stays fluid.
Brownie Cake Pops Recipe
Ingredients
Method
- Crumble the cooled brownies in a food processor or by hand until you have fine, even crumbs.
- Stir in the chocolate frosting until a thick, uniform dough forms that holds together when pressed.
- Scoop tablespoon-sized portions, roll into balls, place on a parchment-lined tray, and chill for at least 30 minutes until firm.
- Melt the chocolate candy melts, then dip the tip of each lollipop stick into the chocolate and insert it halfway into a chilled cake ball.
- Dip each ball into the melted chocolate, tap off the excess, decorate with sprinkles, and let stand upright until the coating sets.
