At Greyston Bakery, we know that cake pops are a delightful treat, perfect for any occasion. That’s why we’re thrilled about National Cake Pop Day on February 1st and wanted to celebrate by sharing a little twist on this classic dessert.
Cake pops are a bite-sized dessert that is made by rolling baked cake mixed with icing into balls and then coating them in melted chocolate. While cake pops are typically made with cake, we’re big fans of this super easy brownie twist! By swapping out the cake for brownies, you’ll end up with a rich, chewy dessert that is sure to satisfy any sweet tooth.
Making brownie pops is surprisingly simple and easy. The best part about this recipe? You don't even need to bake brownies! Simply order your favorite individually wrapped brownies or blondies from Greyston Bakery and let's get cake popping! Here's a list of all you'll need:
- 1 eight-pack of Greyston 2.5oz Brownies (For added fun blend different Greyston Bakery flavors together. Think; Espresso Roast Brownie mixed with Double Chocolate Chip Blondie. That is some next level cake popping right there!)
- 1 can frosting (store bought)
- Candy melting wafers or chocolate wafers
- Vegetable Oil
- Your favorite toppings, colored sugars, sprinkles, candies, nuts, etc.
- Lollipop sticks
- Baking Pan (or medium size tray)
Parchment (wax) paper
To make your own brownie cake pops, simply crumble up your room temperature Greyston Bakery brownies or blondies into the smallest crumbs you can. Next, either by hand or using a mixer with a paddle attachment, add ¼ cup of frosting and combine. You do not want to add too much frosting in the beginning, since you can always add more later if necessary. The goal is to see a thoroughly combined dough form.
To check if the mix is ready, scoop a test ball with your hand to see if it holds together well. If it doesn’t, add 1-2 tablespoons of frosting at a time, mix, and test again until it is a uniform dough, but still firm. Each ball should be about 2 tablespoons in size.
With your brownie balls formed, insert a lollipop stick into each ball. Pro tip #1: Dip the tip of the stick into melted chocolate first to ensure they stick together. Place the brownie balls on a baking sheet lined with wax paper and place them in the freezer to chill for 1-2 hours or until they are firm. Pro tip #2: For perfectly shaped brownie spheres, halfway through the "chilling" it is helpful to reform the brownies and remove any dents while cold. Just be sure to keep the dough chilled!
Now you're ready to start dipping! In a microwave safe bowl or mug, microwave the melting candy coating or chocolate wafers in 30 second intervals. Stir in between bursts for smooth consistency and to avoid scorching. Once it’s liquefied, you can add a small amount of vegetable oil to thin out for coating.
You can immediately start to dip your brownie pops fully into the coating, tapping on the edge of the bowl to remove the excess.
Now it's time to get crazy with your toppings! Sugar, sprinkles, nuts, coconut - whatever your heart (or appetite) desires! You will need to add your toppings right away while the coating is still wet so that they stick.
If serving your pops upside down, go ahead and place back onto the parchment. Otherwise, dry them upright, by placing them onto a styrofoam or flower foam block or a dedicated cake pop holder.
After the chocolate has hardened, your brownie cake pops are ready to eat! If by some miracle you don't eat them all, you can store the brownie cake pops in the fridge for up to a week in an airtight container or freeze them for up to six weeks.
Need some visual guidance? Watch “How to Make Cake Pops | Easy Brownie Pops Recipe” on Youtube.
We hope you enjoy National Cake Pop Day by using this fun Greyston Bakery brownie recipe. We promise that your taste buds will thank you! And remember - when you buy Greyston Bakery products you're supporting our mission to provide job opportunities and training to individuals facing barriers to employment! Happy cake popping!