Buffet Recipes from Dennis Dean

Brownie Pops


  • One 9×13” Pan of Brownies – Use your favorite recipe, but remember the fudgier, the better
  • One Package Milk or Dark Chocolate Bark, or White Chocolate
  • Assortment of Sprinkles, Chopped Nuts, or Coconut (whatever topping you like)
  • Parchment Paper
  • Popsicle or Lollipop Sticks

Line a 9×13” pan with greased parchment paper, pour in brownie batter, and bake brownies to a slightly firm fudgy consistency.

Let brownies cool slightly and remove from the pan with parchment paper backing. With a greased knife, slice crusts off of the brownies, and slice the remainder of the brownies into approximately 24 squares. Allow brownies to cool further until they are comfortable to handle.

With greased hands, roll each brownie square into a ball shape, taking care to roll the crisp top parts into the center so that you have an even consistency on the outside of the sphere, which will result in a smooth chocolate coating.  After all brownies have been rolled into spheres, insert either popsicle sticks or lollipop sticks firmly into the center of each brownie ball. Place in freezer to firm them up.

Melt Chocolate Bark over a double-boiler until it is a smooth, even consistency, making sure to not allow any water into the chocolate, as it can cause it to seize up and make it difficult to dip the brownies in.

Take brownies out of the freezer and dip each individual brownie pop in the melted chocolate. It is easiest to dip it 2/3rds of the way and then roll them to completely cover up to the base of the stick. Let the chocolate set for about 10 seconds and roll in sprinkles or nuts as desired.

Set bottom-down on parchment paper to cool.

Makes approximately 24 brownie pops.