Brownies made fun!! Turn your basic brownie mix into fun Acorn Brownie Pops! These are so easy to make and the kids love them!
I enjoy working with great companies like Mussleman's. They are helping me maintain my waistline, one dessert at a time!
Acorn Brownie Pops
Feel free to make a bunch of acorns or make some brownies. I split the batter in half and made both. I love my Square Cupcake Pan for projects like this. I simply filled the squares with the remaining batter and baked them. Easy peasy.
Of course, I saved all those calories IN the brownies, so I decided to add them back on top 🙂 In the form of lots and lots of frosting!
One more note about baking with applesauce – If you regularly make cake pops, you’ve seen yellow sticks. The yellow stick are caused by the oil used in baking your cake. If you replace the oil with applesauce, your yellow stick problem will go away.
Acorn Brownie Pops
For the Brownies
- 1 19 oz box of your favorite Brownie Mix
- 1/2 C unsweetened applesauce
- 2 Tbls water
- 1 egg
For the Acorns
- Peanut Butter Candy Melts
- Dark Chocolate Candy Melts
- Chocolate Sprinkles
- Chocolate Candy or Pretzel Stick
For the Frosting
- 1/2 C butter
- 1 1/2 C powdered Sugar
- 1/4 C cocoa powder
- 2 – 4 Tbls milk
- Mix the brownie mix, unsweetened applesauce, water and egg until combined. Transfer into the brownie pop mold and bake ad directed (350 for 20 minutes).
- Bake the remainder of the mix in a cupcake pan.
- Cool the brownies completely.
- Melt the peanut butter and chocolate candy melts in the microwave following the directions. Do not overheat. Stir the mixture to make sure that it is smooth and completely melted. Dip the rounded end of the “pop” into the peanut butter, shake off the excess coating and then insert a lollipop stick either at an angle or right up the middle. Stand the pops up to dry letting the peanut butter harden before dipping it into the chocolate.
- Use the lollipop stick as a handle to dip the top of the acorn into the dark chocolate. Holding the pop upside down, shake off the excess coating then sprinkle on some chocolate sprinkles and add a little stem. Stand up to dry.
- Cream the butter in a stand up mixer. Alternate adding the milk and powdered sugar and cocoa powder. Whip it until it’s smooth and creamy. Pipe some on to each brownie, add some festive sprinkles and serve.
- Refrigerate the frosted brownie 4 hours if you are going to stand the pop in the brownie.
I know you want more Brownie Recipes.