I needed something easy to make but interesting for our Memorial Day picnic at church recently. I had eaten some brownie pops that my best friend sent me from Shari’s Berries for Valentine’s Day and was craving them again. The brownie pops they created were adorably cute (and extremely delicious) lady bugs where the head was a dipped cherry. My brownie pops were very simple since I didn’t have a lot of time to make anything complicated, but it would be fairly easy to do more with these. If you are looking for a place to order from though, I can tell you the quality from these and the chocolate covered strawberries she sent me were great.
- Brownies (I just made a box mix) – make sure you bake them for the bare minimum time so they are still gooey.
- Powdered sugar
- Dipping chocolate – there are many brands, follow the instructions for melting the pieces. I used Marzetti’s chocolate fruit dipping pieces because that was what I had at home.
- Cookie sheet covered in wax paper
Cut off the edges and scrape the brownie out of the pan immediately after removing it from the oven. Put it in the refrigerator for a few minutes to cool it off, enough so you can handle it, but take it out while still warm.
Refrigerate or freeze the balls when done to firm them up.
Take 1/2 of the balls for dipping in chocolate and the other 1/2 for dipping in powdered sugar.
Using tooth picks, roll the balls in your chocolate dipping sauce.
Put them on the waxed paper covered cookie sheet to drip. After you are finished dipping all the chocolate balls, put this pan in the refrigerator to firm up the chocolate completely.
Take the rest of the balls and roll them in the powdered sugar.
Tip: The chocolate covered balls did eventually start to get a bit sticky in our summer heat, though the powdered sugar ones did fine. But this would probably be better for an indoor party.