These brownies are incredibly rich and moist, and impossibly easy to make: just roll 'em, dip 'em, and stick 'em! For easier handling, push the finished pops, standing upright, into Styrofoam and place in the refrigerator to chill.

Recipe by Cooking Light November 2014


Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary

30 mins
1 hr 20 mins
Serves 16 (serving size: 1 pop)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine 2 ounces chocolate and butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until mixture melts, stirring after 15 seconds. Add sugar, vanilla, egg, and egg white, stirring until well blended.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Scrape batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in dish. Crumble brownies.

  • Place crumbled brownies in a food processor; process into fine crumbs. Add corn syrup; process until mixture forms a ball. Scoop about 2 tablespoons brownie mixture with a spoon; roll into a ball. Insert a lollipop stick into center of each ball.

  • Place remaining 1 ounce chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until chocolate melts, stirring after 15 seconds. Dip balls into melted chocolate; dredge in nuts, pressing gently to adhere. Refrigerate until chocolate sets (about 20 minutes).

Nutrition Facts

155 calories; fat 6.8g; saturated fat 3.5g; mono fat 1.7g; poly fat 0.5g; protein 3g; carbohydrates 24g; fiber 2g; cholesterol 19mg; iron 1mg; sodium 83mg; calcium 24mg.