Brownie Truffles (Brownie Pops)
Just like their cousin, cake pops/balls, I took this to a whole new level of divine!
- cooking spray
- 2 (18.3 ounce) packages fudge brownie mix (such as Duncan Hines®)
- 1 cup vegetable oil
- 4 eggs
- ½ cup water
- 6 ounces semisweet chocolate chips
- ½ cup heavy whipping cream
- 1 (16 ounce) package confectioners' coating (such as Wilton® Candy Melts®)
- lollipop sticks
- 1. Preheat oven to 350 degrees F (175 degrees C). Coat an 11x15-inch baking pan with cooking spray.
- 2. Empty brownie mix into a large bowl. Add vegetable oil, eggs, and water; stir with a wooden spoon until batter is well blended. Pour batter into the prepared baking pan.
- 3. Bake in the preheated oven until a toothpick inserted 1 inch from the edge of the pan comes out clean, 35 to 40 minutes. Let cool completely, about 30 minutes.
- 4. Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Cool, about 5 minutes.
- 5. Break brownies into pieces and place in a large bowl. Pour ganache evenly over brownie pieces; mix thoroughly.
- 6. Line a jelly roll pan with parchment paper. Press brownie mixture evenly into the pan. Freeze until firm, about 30 minutes.
- 7. Pour confectioners' coating into a microwave-safe bowl. Microwave at 50 percent power for 1 minute; stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted, 1 to 2 minutes more.
- 8. Roll brownie mixture into balls; insert a lollipop stick halfway into each. Dip balls one at a time into melted confectioners' coating to form a thin, even coating, letting the excess drip off. Stick into a styrofoam block; let stand until coating hardens, about 10 minutes.
serving: 36 brownie pops
calories: 284.4 kcal
carbohydrates: 32.7 g
protein: 3.4 g
saturated fat: 5.9 g
cholesterol: 28.6 mg
sodium: 132.6 mg
fiber: 1.2 g
sugar: 24.3 g