Best Rainbow Sprinkled Brownie Pops Recipes

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BROWNIE POPS THREE WAYS



Brownie Pops Three Ways image

A variation on the classic cake pop, these mix-and-match brownie pops are stuffed with one of three different fillings--cheesecake, cookie dough or marshmallow--then coated with white, milk or dark chocolate. A sprinkle of one of three fun toppings finishes them off.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 24 brownie pops

Number Of Ingredients 11

1 slice cheesecake
1/4 cup edible cookie dough
2 marshmallows
One 18.3-ounce box brownie mix, such as Betty Crocker or Duncan Hines (plus required ingredients)
1 cup white chocolate chips
1 tablespoon coconut oil
1 tablespoon finely crushed dehydrated strawberries
1 cup dark chocolate chips
1 tablespoon rainbow nonpareil sprinkles
1 cup milk chocolate chips
1 tablespoon finely crushed graham crackers

Steps:

  • Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
  • Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
  • Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
  • Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
  • Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
  • Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
  • Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.

RAINBOW BROOKIES



Rainbow Brookies image

Fudgy brownies and chewy sugar cookies come together with white vanilla baking chips and rainbow sprinkles to make your new favorite treat.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h15m

Yield 20

Number Of Ingredients 6

1 box (18.3 oz) Betty Crocker™ brownie mix fudge
Water, vegetable oil and eggs called for on brownie mix box
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup white vanilla baking chips
1/4 cup rainbow candy sprinkles

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line with cooking parchment paper.
  • Make brownie batter as directed on box. Spread evenly in pan.
  • Make sugar cookie dough as directed on pouch. Stir in white vanilla baking chips and candy sprinkles. Drop by spoonfuls on top of brownie batter.
  • Bake about 37 to 42 minutes or until brownies are set in middle and exposed sugar cookies are lightly golden brown. Cool 1 hour 30 minutes before serving. Cut into 5 rows by 4 rows.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g

BROWNIE BALL POPS



Brownie Ball Pops image

Start with a Betty Crocker® brownie mix to create these fun treats for family and friends. They're simple to make and spectacular to serve!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 15

Number Of Ingredients 5

1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
15 white lollipop sticks
1 package (14 oz) red candy melts or coating wafers
Red Betty Crocker™ Decor Selects decors or sprinkles

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-inch square pan with shortening or cooking spray.
  • Make brownies as directed on box, using water, oil and egg. Bake as directed on box. Cool completely, about 1 hour.
  • Place pan of brownies in freezer 30 minutes. Cut brownies into 15 rectangular bars, 5 rows by 3 rows. Roll each rectangle into a ball. Gently insert lollipop stick into each ball.
  • In small microwavable bowl, microwave candy melts uncovered on Medium (50%) about 1 minute; stir until smooth. If necessary, microwave in additional 5-second increments. Dip each brownie ball, one at a time, into melted candy melts, coating entire ball; immediately sprinkle with decors. Stand in foam block to dry completely.

Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Brownie Pop, Sodium 180 mg, Sugar 44 g, TransFat 0 g

EYEBALL BROWNIE POPS



Eyeball Brownie Pops image

Make your Halloween dessert extra special by making these eyeball brownie pops dipped in candy coating and decorated with candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 36

Number Of Ingredients 7

1 box (1 lb 3.5 oz) chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
16 oz vanilla-flavored candy coating (almond bark)
36 paper lollipop sticks
36 green ring-shaped gummy candies or fruit-flavored ring-shaped hard candies
36 brown miniature candy-coated chocolate candies
Red food decorating pen or 1 tube (0.68 oz) red decorating gel, if desired

Steps:

  • Heat oven to 350°F. Grease bottom only of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box for 9-inch pan, using water, oil and eggs. Cool completely.
  • Line cookie sheet with waxed paper. Using cookie scoop, scoop brownies into 36 (1 1/2-inch) balls. Roll between hands to smooth edges; place on cookie sheet. Refrigerate to keep chilled.
  • Line a second cookie sheet with waxed paper. In medium microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. Remove several brownie balls at a time from refrigerator. Dip tip of lollipop stick about 1/2 inch into melted coating and insert stick straight into brownie ball no more than halfway. Dip brownie pop into melted coating to cover, letting excess drip off; place on cookie sheet. Immediately adhere green gummy candies and press brown candies in center for pupils. Let stand until set. Use food decorating pen to draw veins on eyeball pops.

Nutrition Facts : Calories 171, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 49 mg

SALTY PEANUT BUTTER BROWNIE POPS



Salty Peanut Butter Brownie Pops image

Turn Betty Crocker® fudge brownie mix intro mouth-watering peanut dessert pops.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 48

Number Of Ingredients 8

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
8 oz semisweet baking chocolate, chopped
2/3 cup creamy peanut butter
48 paper lollipop sticks
Block of plastic foam
3 tablespoons chopped salted cocktail peanuts
1 teaspoon coarse sea salt

Steps:

  • Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool. Use foil to lift brownies out of pan; trim edges.
  • Line cookie sheet with waxed paper. Shape baked brownies into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • In microwavable bowl, microwave chocolate and peanut butter uncovered on High 1 minute, stirring once, until melted and smooth. Dip tip of 1 lollipop stick into chocolate mixture and insert stick into 1 brownie ball no more than halfway. Repeat. Return brownie pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each ball into chocolate mixture to cover; tap off excess. Insert opposite end of stick into foam block. Sprinkle tops with peanuts and salt. Refrigerate until set.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg

RAINBOW-SPRINKLED BROWNIE POPS



Rainbow-Sprinkled Brownie Pops image

We're off to the edge of the rainbow, and everyone's invited! These colorful brownie cake pops are everything you want in a brownie-inspired bite, and are super fun to make. A few simple steps, a little helping hand and voila! Sharing is optional, of course.

Provided by By Jessica Walker

Categories     Dessert

Time 3h

Yield 25

Number Of Ingredients 7

1 box Betty Crocker™ family-size fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 bag (14 oz) dark cocoa candy melts
25 white paper lollipop sticks
Betty Crocker™ assorted candy sprinkles

Steps:

  • Make and bake brownies as directed on box, using oil, water and eggs. Cool at least 1 hour.
  • Line cookie sheet with waxed paper. In large bowl, crumble baked brownies. Using 1 1/2-inch cookie scoop, scoop out brownie mixture; roll into balls. Place on cookie sheet. Freeze 1 hour.
  • In 1-quart microwavable bowl, microwave candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth.
  • Remove balls from freezer. Dip tip of each lollipop stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
  • When all brownie balls have sticks, gently swirl 1 ball into melted candy to coat well; allow candy to drip back into bowl. Place stick in polystyrene foam. Sprinkle top with candy sprinkles. Repeat with remaining cake balls and melted candy. Let candy harden before serving.

Nutrition Facts : ServingSize 1 Serving

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