Brownie Truffle Pops
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Brownie Truffle Pops

Brownie Truffle Pops

Use scraps of Pillsbury™ Baked Brownies and transform them into a stunning brownie pop!

Servings: 58 servings (1 serving = 1 brownie pop)
Prep
INGREDIENT
WEIGHT
MEASURE
Finishing
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Ready-To-Spread Chocolate Fudge Icing (11215)
6 lb
9 3/4 cups
Pistachios, roasted, chopped
2 oz
1/2 cup
Prep
  1. Invert thawed brownie sheet and remove parchment liner.
  2. Add to mixer bowl fitted with paddle attachment; blend on low speed for 2 minutes.
  3. Use a #40 scoop (approx. 1.15 oz) to deposit brownie mixture onto a parchment-lined full sheet pan.
  4. Refrigerate 30 minutes to chill the dough.
  5. Roll brownie scoops between your hands to form uniform balls; place 6-inch lollipop stick halfway into each piece.
  6. Freeze until firm, approx. 1-2 hours or overnight.
Finishing
  1. Heat icing in 1 cup batches, in microwave-safe container for 30 seconds, then 10 second intervals as needed. Do not overheat.
  2. Dip brownie pop in melted icing until covered, approx. 1.6 oz, allowing excess to drip off. 
  3. Sprinkle with a pinch (approx. 0.03 oz) of chopped pistachios.
  4. Insert dessert pops, standing upright, into a Styrofoam board or place on parchment-lined pan and allow to set.

  • Freeze completed pops then thaw for service if desired.
  • Use a variety of ingredients such as sprinkles, crushed pretzels, chocolate chips and graham crackers to make these unique.

  • Create brownie truffles by skipping the lollipop stick and using 2 forks to dip into melted icing.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 brownie pop
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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