Frankenstein Brownie Pops

Frankenstein Brownie Pops

Make your Halloween treat extra special by making these Frankenstein brownie pops – a tasty dessert.

Prep Time

45

Minutes

Total Time

3:20

Hrs:Mins

Makes

18

servings

1
box (1 lb 2.3 oz) fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
18
craft sticks (flat wooden sticks with round ends)
2
bags (10 oz each) spooky green candy melts or coating wafers
2
teaspoons vegetable oil
36
candy eyes
36
licorice bites
1
tube (4.25 oz) purple decorating icing
1
tube (4.25 oz) black decorating icing
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool completely, about 1 hour. Refrigerate 1 hour or freeze 30 minutes. Use foil to lift brownies out of pan. Cut into 6 rows by 3 rows. Insert craft stick halfway into 1 end of each brownie.
  2. Line cookie sheet with waxed paper. In medium microwavable bowl, microwave candy melts uncovered on High 1 to 2 minutes; stir until smooth. Stir in oil until blended. Dip flat back side of each brownie pop in candy; place dipped side up on cookie sheet. Refrigerate 10 minutes or until set.
  3. Spoon candy coating over remaining sides of brownie to cover completely; let excess drip off. Smooth coating with knife. Immediately attach candy eyes. Place 1 licorice piece on opposite sides of each pop to look like neck bolts; refrigerate until set.
  4. Pipe purple icing on pops to look like hair using small plain tip. Pipe black icing to look like scars and mouth. Let stand until set.
Makes 18 servings (1 brownie pop)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Refrigerating the baked brownies before cutting and decorating helps firm them up and secure their shape.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 313
    • Total Fat 12g
      • (Saturated Fat 7g,),
    • Sodium 123mg;
    • Total Carbohydrate 51g
      • (Dietary Fiber 1g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 3 Other Carbohydrate;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 3 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.