Father’s Day Brownie Pops
Ingredients
Scale
- 13 oz frosted brownies (I used Publix brand, but any frosted brownie works!)
- 1 bag Ghirardelli Dark Chocolate Melting Wafers
- 1 bag Ghirardelli White Melting Wafers
- Blue Chefmaster Candy Color OR Blue Candy Melts
- Lollipop sticks
Instructions
- In a large mixing bowl, crumble the frosted brownies until they form a thick, dough-like consistency. You’re aiming for a soft, moldable texture—almost like batter.
- Using a cookie scoop, portion out 1½ tablespoon-sized balls. Roll each one between your hands to form a smooth sphere.
- Place the brownie balls on a parchment-lined baking sheet. Insert a lollipop stick into the center of each ball. Freeze for at least 30 minutes to firm them up.
- Once chilled, melt the Ghirardelli Dark Melting Wafers according to the package instructions. Dip each brownie pop into the dark chocolate, covering it fully. Gently tap off the excess chocolate and return the pops to the baking sheet. Refrigerate until the coating is fully set.
- While the dark chocolate sets, melt the Ghirardelli White Melting Wafers. If using Chefmaster candy color, tint the white chocolate with your desired shade(s) of blue. Alternatively, melt blue candy melts.
- Dip each chilled pop halfway into the blue coating to create a two-tone effect. Place back on the baking sheet and refrigerate again until set.
- Once the chocolate is firm, bring to room temperature before serving.
Find it online: https://lifeandsprinkles.com/fathers-day-brownie-pops/