Easy Brownie Cake Recipe with Sprinkles | British + Co

If there’s one sweet treat we’ll always be in the mood for, it’s most definitely ooey-gooey. homemade brownies. And while it’s hard to imagine making this favorite dessert even better, we may have just cracked the code with this dusty brownie cake pops recipe.

It uses the same ingredients as your classic brownie recipe, but adds a playful twist with popsicle sticks and chocolate ganache frosting. These brownie bites are perfect for any last minute summer party ideas you may be dreaming, or if you need to sneak into something not so-healthy dessert recipes for lunch in your child’s lunch box to motivate them to go back to school. Do you have children who like to be in the kitchen with you? Involve them by inviting them to pour the sprinkles for a colorful finishing touch. Keep reading for the full brownie cake pops recipe and enjoy!

Sprinkle Brownie Cake Pops Ingredients

For 12 to 16 people

brownies

  • 1/2 cup oatmeal
  • 1 cup cocoa powder
  • 3/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon pink salt
  • 1/2 cup salted butter, melted
  • 1 egg
  • 2 teaspoons vanilla extract

Chocolate ganache

  • 1/2 cup dark chocolate chips
  • 1 teaspoon butter or coconut oil
  • Sprinkles, for garnish
  • Popsicle or candy sticks

How to make brownie-dusted cake pops at home

directions

  1. Preheat the oven to 350 degrees. Prepare an 8-inch baking dish by lining it with parchment paper.
  2. Add the oatmeal, cocoa powder, coconut sugar, baking soda and salt to a large mixing bowl and whisk the dry ingredients together until well blended.
  3. Pour the melted butter over the dry ingredients and stir until you get a moist dough. Add egg and vanilla extract and continue whisking until combined.
  4. Next, pour the brownie batter into the prepared baking dish, using a spatula to spread it evenly if needed. Bake brownies for 20 minutes for fudge brownies.
  5. While the brownies are baking, melt the dark chocolate chips with butter or coconut oil in a pan. It’s important to let the brownies cool completely before trying to cut them and dip them in the melted chocolate. If you’re in a hurry, place the brownies on a rack (lift them up by the parchment sides), then place the rack in the freezer for 20 minutes. Cut them into 12-16 squares once they are completely cooled.
  6. Place a wire rack on top of a baking sheet. Take a brownie square and dip the top half in the chocolate ganache. Place it on the wire rack and lightly sprinkle sprinkles over the chocolate. Repeat this with each brownie square, then carefully place the popsicle or candy sticks into the bottom half of the brownie. Let the ganache harden before placing the brownie in a lunch box or storage.
  7. These brownies can be kept in an airtight container for up to a day on the counter, then stored in the refrigerator. They are naturally gluten-free and nut-free, perfect for lunches in the classroom and for sharing!

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Photos and recipe by Sarah Anderson.

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