This recipe for Easy Fudge Brownie Pops is coated in chocolate and walnuts and diet friendly! This recipe was so quick and easy to make and the brownie recipe is one of the best brownie recipes I have come across. These would be a great way to get romantic with chocolate on Valentine’s day and show the one you love just how much you do with all your heart!
The brownie itself would be great to eat just as brownies rather than the pop if you decided you didn’t want to go the extra effort, but I promise you, the extra effort is worth it! This was the easiest pop recipe I have ever made. I was happy with how the balls formed and didn’t break when dipping in the chocolate. That has been such a pain in the past for me and part of the reason I don’t make cake pops often. With this recipe however, I feel you cannot go wrong! These would be a great treat wrapped up as a valentine for your loved one!
When I first saw the recipe for these in the November 2014 issue of Cooking Light magazine, I knew that I would make them. A “healthier” recipe for a brownie pop? Oh yeah! Not only better for you calorie and fat wise, they were so darned cute, how could I not make them! I promptly “last minute charlie’d” a batch of these pops to ship off to Christopher and his girlfriend M and her little girl at Christmas. It made my heart melt to have M send me a photo of her daughter taking a bite of one of these pops!
These fudge brownie pops can lend themselves to so many different ways of coating them. These would be a unique and cool treat to send with your child to give as Valentines at school and instead of walnuts (since so many have allergies) you can use toffee bits or sprinkles! You would be the coolest mom in the class! Don’t like dark chocolate swap out the dark chocolate coating for milk or white chocolate coating. The size of this brownie pop is quite impressive and all for just 155 calories and just under 7 grams of fat per serving. If your counting points these are just 4 weight watcher points plus! I will definitely make these again. I love being able to give awesome treats that are not devastating to the diet and that I can have a little of also.
How would you decorate these adorable pops?
By Cooking Light (Nov 2014 issue) with slight adaptations
Easy Fudge Brownie Pops
Author: Grumpy’s Honeybunch
Serves: 16 pops
The recipe originally calls for using the same bittersweet chocolate for coating. Since I have issues with even, smooth coating when making pops, I found a candy coating made by Ghirardelli that is smooth and so easy to use when dipping pops! If you can find this, I highly recommend it!
2 ounces bittersweet chocolate, chopped fine
1 cup sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg white
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 tablespoons dark corn syrup
16 lollipop sticks
1/4 cup finely chopped walnuts, toffee bits or sprinkles
1/2 cup candy coating, melted
Preheat oven to 250 degrees.
Combine bittersweet chocolate and butter in microwave safe bowl and microwave on high for 30 second, or until mixture melts, stirring after 15 seconds. Add sugar, vanilla, egg, and egg white, mixing until well blended.
Lightly spoon flour into measuring cup leveling with a knife. Combine flour, cocoa, baking powder, baking soda and salt and add to chocolate mixture, stirring until just blended. Spoon batter into 8-inch square baking pan coated with cooking spray. Bake at 350 for 20 minutes. Cool completely in dish.
Crumble cooled brownies and place in a food processor. Process into fine crumbs. Add corn syrup and process until mixture forms a ball. Scoop brownie mixture using tablespoon (1 brownie pop = 2 tablespoons mixture). Roll into a ball. Insert stick into center of each ball. Place brownie pop in freezer for up to 30 minutes.
Place candy coating in microwaveable bowl and microwave per package instructions. Dip pops into melted chocolate and dredge in nuts or desired coating. Refrigerate until set.
Nutrition information calculated using MyFitnessPal.com recipe builder. My calculations differ from Cooking Light due to changes made in the recipe. Points Plus calculated using Weight Watcher’s online calculator.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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