Confession – I have always secretly scoffed at desserts on a stick because they are such a waste. You literally have two bites of cookie/brownie/whatever and then you toss the stick in the trash can. What is the point of going through all the trouble to buy and affix lollipop sticks to each cookie/brownie/whatever when it just gets thrown away…?
The answer is that it looks cute. Yup, that’s it. There’s something about a little bouquet of brownies on a stick (garnished with graham cracker crumbs) that apparently makes them way more appealing than old-school brownie squares… Alas, I have succumbed to the temptation of cute! It also helped that I got this brownie pop mold for my birthday (among a bunch of other baking stuff, thanks Rachel!), so I had a great reason to try my hand at desserts-on-a-stick.
Recipe: Brownie Pops
- 1 8×8 pan size batch of brownie batter
- brownie pop mold
- 24 lollipop sticks
- graham crackers/sprinkles/desired garnish
- empty tissue box or foam block
- Spray the clean, dry brownie pop mold with non-stick baking spray for easy removal. Place the mold on a baking sheet, and fill each cavity 2/3 full with the prepared brownie batter.
- Bake 25-30 minutes or until brownies test done. Place the baking sheet on a cooling rack. Working quickly, melt a little chocolate and dip the ends of each stick into the chocolate before inserting into the center of each mold. The sticks should stay standing straight. Let the brownie pops cool completely on the cooling rack.
- Meanwhile, if you don’t have a foam block, use a serrated knife to poke small holes into the bottom of an empty tissue box so you have a place to put the sticks. When the brownies are cool, dip the bottoms of each pop into melted chocolate and then roll the pop in graham cracker crumbs, sprinkles, or whatever your heart desires.
- Insert each stick into a slit in the tissue box or foam block and let dry.
Number of servings (yield): 24 brownie pops