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Steps
1
Heat oven to 350°F. (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
2
Place brownies in freezer for 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.
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Find candy sprinkles at craft stores or wherever cake-decorating supplies are sold.
To give your Brownie Pops some more visual contrast, use white vanilla baking chips instead of the chocolate chips. Or melt dark and white chocolate for variety.
To line pan with foil, turn pan upside down. Tear off a piece of foil longer than pan. Smooth foil around the pan bottom, then remove. Turn pan over, and gently fit shaped foil into pan. When brownie has cooled completely, lift out of pan by foil “handles,” peel back foil, and cut into pieces for your easy Brownie Pops.
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