Brookie Cake Pops
November 13, 2017
Our new line of shiny metallic dessert stands worked so well with the theme! The reflective surface of this 12 Inch Shiny Metallic Mirror Top Cake Stand (Silver Plated) made these cake pops truly fit for a princess... and my princess.
Brookie Cake Pops
Prep time: 30 minutes
Cook Time: 24 minutes
Serves 25-30 cake pops
- Boxed brownie mix (9x13 size), prepared according to package directions
- 1 cup + 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons milk
- 2/3 cups chocolate chips
- Pink and red food coloring (or colors that match your theme)
- 8 ounces chocolate almond bark or semi sweet chocolate chips
- 8 ounces white almond bark or white chocolate chips
- 1 Tablespoon coconut oil, divided
- Candy sticks, decorative candies (optional)
- Bake brownies according to package directions and allow to cool.
- Meanwhile, make cookie dough. In a small bowl whisk flour and salt and set aside. In a separate bowl, beat butter at medium speed until creamy, add sugars and beat on high for 2 minutes. Add vanilla and mix until combined.
- On low speed, slowly add in flour mixture and mix until just incorporated. Slowly pour in milk and beat for 2 minutes at medium speed. Stir in chocolate chips.
- Using a small cookie scoop, fill scoop with half cookie dough and half cooled brownie. Roll into a ball and place on a parchment paper-lined cookie sheet. Repeat until cookie dough runs out (you’ll have leftover brownie...snack for later). Place in the refrigerator to harden; about 15-20 minutes.
- While brookies are hardening in the fridge, in three separate bowls, place chocolate in one and divide white chocolate equally between the other two bowls. Add 1 teaspoon of coconut oil to each bowl and microwave (stirring every 30 seconds) until just melted.
- To the melted white chocolate, add pink food coloring to one and red to another, one drop at a time, until desired shades of pink and red are achieved.
- Remove cake pops from refrigerator and insert a candy stick first into the melted chocolate* (about ½ inch) and then insert into each cake pop. Next, dip each cake pop into the melted chocolate to completely coat the cake pop and hold over bowl until excess chocolate runs off and back into the bowl. Place each cake pop back on cookie sheet. Refrigerate to harden; about 5 minutes.
- After chocolate has hardened, divide cake pops into two groups. You may need to reheat white chocolate if it has hardened during this time. You’ll dip the first group of cake pop at an angle into the pink chocolate, letting excess chocolate run off into bowl and place back onto cookie sheet. You’ll repeat this step with the other group and this time at an angle into the red chocolate.
- To add decorative candies to resemble Minnie’s polka dots and Mickey’s trouser buttons, I used small white pearl dots for Minnie and yellow candy dots for Mickey. It helps using clean tweezers to pick up the candies, dip slightly into the coordinating melted chocolate to act as the “glue” then place the candies onto the cake pops. Refrigerate to set and serve chilled.
*By inserting the candy stick first into the melted chocolate then into the cake pop, the cake pop will hold onto the stick better without slipping off once the melted chocolate hardens.