Eyeball Brownie Pops

Eyeball Brownie Pops

Make your Halloween dessert extra special by making these eyeball brownie pops dipped in candy coating and decorated with candies.

Prep Time

55

Minutes

Total Time

2:55

Hrs:Mins

Makes

36

servings

1
box (1 lb 3.5 oz) chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
16
oz vanilla-flavored candy coating (almond bark)
36
paper lollipop sticks
36
green ring-shaped gummy candies or fruit-flavored ring-shaped hard candies
36
brown miniature candy-coated chocolate candies
Red food decorating pen or 1 tube (0.68 oz) red decorating gel, if desired
  1. Heat oven to 350°F. Grease bottom only of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box for 9-inch pan, using water, oil and eggs. Cool completely.
  2. Line cookie sheet with waxed paper. Using cookie scoop, scoop brownies into 36 (1 1/2-inch) balls. Roll between hands to smooth edges; place on cookie sheet. Refrigerate to keep chilled.
  3. Line a second cookie sheet with waxed paper. In medium microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. Remove several brownie balls at a time from refrigerator. Dip tip of lollipop stick about 1/2 inch into melted coating and insert stick straight into brownie ball no more than halfway. Dip brownie pop into melted coating to cover, letting excess drip off; place on cookie sheet. Immediately adhere green gummy candies and press brown candies in center for pupils. Let stand until set. Use food decorating pen to draw veins on eyeball pops.
Makes 36 servings (1 pop)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Use any type of cake decorating writing pen to add details to these brownie pops.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 171
    • Total Fat 8g
      • (Saturated Fat 4g,),
    • Sodium 49mg;
    • Total Carbohydrate 25g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.