Frankenstein Brownie Pops Recipes

FRANKENSTEIN BROWNIE POPS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool completely, about 1 hour. Refrigerate 1 hour or freeze 30 minutes. Use foil to lift brownies out of pan. Cut into 6 rows by 3 rows. Insert craft stick halfway into 1 end of each brownie.
• Line cookie sheet with waxed paper. In medium microwavable bowl, microwave candy melts uncovered on High 1 to 2 minutes; stir until smooth. Stir in oil until blended. Dip flat back side of each brownie pop in candy; place dipped side up on cookie sheet. Refrigerate 10 minutes or until set.
• Spoon candy coating over remaining sides of brownie to cover completely; let excess drip off. Smooth coating with knife. Immediately attach candy eyeballs. Place 1 licorice piece on opposite sides of each pop to look like neck bolts; refrigerate until set.
• Pipe purple icing on pops to look like hair using small plain tip. Pipe black icing to look like scars and mouth. Let stand until set.

BROWNIE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
• Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
• Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
• Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
• Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

HALLOWEEN PUSH-IT-UP BROWNIE POPS

Steps:

• Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray; lightly flour cups.
• Make brownie batter as directed on pouch, using oil, water and egg. Spoon batter evenly into muffin cups, filling each just over half full.
• Bake 12 to 14 minutes or just until brownies are set and spring back when touched lightly in center. Cool completely before gently removing from muffin cups.
• Meanwhile, mix food color into frosting until desired orange color. Place frosting in large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Set aside.
• Press 1 cooled brownie into bottom of each push-up pop container. Pipe small amount of frosting on top of each brownie. Add second brownie to each container; pipe frosting onto brownies. Top each with 1 upside-down brownie. Place caps on pop containers. Refrigerate until ready to serve.