Back to School Brownie Cake Pops

What you'll need


Working Method

Melt Van Leer shine, mix in green food coloring and pipe into leaf molds, let set up completely before unmolding.  Bake brownies 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 plum scoop, scoop the brownie balls. Place in cooler for at least 2 hours to chill completely. Once completely cool, round balls then give them an apple shape and return to cooler. Melt white wafers and melt in a red cocoa butter color. Dip the sticks 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 prepared leaf in red chocolate and place on top of “apple”.  

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:

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Back to School Brownie Cake Pops

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