Back to School Brownie Cake Pops

What you'll need


Working Method

For Leaves: Melt white coating chocolate then color with green gel color.  Pipe into leaf molds, let set up completely before unmolding. 

For Brownie: Prepare the brownie mix according to manufacturer’s instructions. Cool completely. Using baked leftover brownies, place brownies in food processor and pulse until finely ground.  Knead mixture together; brownies have enough moisture that you will not need another ingredient.  Using a #40 purple scoop, scoop the brownie balls.  Place in cooler for at least 2 hours to chill completely.  Once completely chilled, round balls then give them an apple shape and return to cooler.

To Finish Apple: Melt white coating chocolate; for every pound of melted white chocolate, add in 5 oz. shortening, then color with red gel color.  Dip one end of each stick in prepared red chocolate and stick into the “apples”, return to cooler to set up. One hour later, dip pops in prepared red chocolate and let set up, sticking into floral foam so that “apples” don’t have a flat side. Immediately place a little pretzel stem before chocolate has set, then dip the bottom tip of prepared leaf in red coating chocolate and place on top of “apple”.  Refrigerate to set.

Additional Info

Chef Tips

This recipe is a perfect use for leftover brownie scraps. Try our football brownies and then make these fun brownie pops with the scraps. 

Football Brownies:


Cake Pop, Red, BTS, Bite -Sized

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Back to School Brownie Cake Pops

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