Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.1 cup unsalted butter, 2 cups granulated sugar
- In a separate medium bowl, whisk together the cocoa powder, baking powder, and salt.1 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add this dry mixture to the butter and sugar mixture, stirring until just combined. Be careful not to overmix.
- Add the eggs one at a time, beating well after each addition until the batter is smooth and glossy. Stir in the vanilla extract.4 large eggs, 1 teaspoon pure vanilla extract
- Gently fold in the all-purpose flour until no streaks of flour remain. Again, avoid overmixing, as this can result in tough brownies.1 cup all-purpose flour
- Pour the batter evenly into the prepared baking pan. Spread it out with a spatula to ensure an even layer. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack. This is a crucial step for the cake pops to hold their shape. For best results, chill the cooled brownies in the refrigerator for at least 1 hour, or even overnight. This will make them firmer and easier to crumble.
- Once thoroughly chilled and firm, break the cooled brownies into small pieces in a large bowl. Using your hands or a food processor, crumble the brownies into fine crumbs. You want a texture similar to coarse sand.
- Add about 3-4 tablespoons of softened (but not melted) butter or cream cheese to the brownie crumbs. Mix thoroughly with your hands until the mixture holds together when squeezed. You want it to be moist enough to form cohesive balls but not greasy. Add a little more binder, 1 tablespoon at a time, if needed.3-4 tablespoons softened butter or cream cheese
- Roll small portions of the brownie mixture into 1-inch diameter balls. If the mixture is too sticky, chill it for 15-20 minutes. Place the formed balls on a parchment-lined baking sheet or plate and refrigerate for at least 30 minutes to firm up.
- While the cake pops are chilling, prepare your chocolate coating. In a microwave-safe bowl, combine the chocolate chips and optional coconut oil or shortening. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler.12-16 ounces semi-sweet or dark chocolate chips, 1 tablespoon coconut oil or vegetable shortening
- Insert lollipop sticks securely into each chilled brownie ball. Dip each ball into the melted chocolate, ensuring it's fully coated. Gently tap off any excess chocolate.
- Immediately after dipping, decorate the cake pops with your chosen sprinkles, nuts, or other toppings before the chocolate coating sets.Assorted sprinkles, chopped nuts, mini chocolate chips, or edible glitter
- Place the decorated cake pops upright on a foam block or in a tall glass lined with parchment paper to allow the chocolate to set completely. Once set, they are ready to be enjoyed.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2-3 months. Thaw at room temperature for 30-60 minutes before serving.