Stick to brownies the kids will love! Frosted and decorated, Brownies on a Stick become extra kid friendly.
Heat oven to 325°F (350°F for glass pan). Line a 9-inch square pan with foil, allowing some to extend over the edges of the pan. Grease the bottom and sides of foil with shortening or cooking spray. Make and bake the brownies as directed on the box. Cool completely on a cooling rack, about 1 1/2 hours.
Place the pan in the freezer for 30 minutes. Using the foil to lift, remove the brownies from the pan, and peel away the foil. Place on a work surface. Cut into 15 rectangular brownies as follows: Using a sharp knife, cut 3 horizontal rows. Cut each row into 5 rectangles. Gently insert a craft stick into the short end of each rectangle, pushing it about halfway into the brownie. Use a thin-bladed knife to make an opening if needed. Place on a large lined cookie sheet; freeze 30 minutes.
In a small microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds; stir. Continue heating in 15-second intervals, stirring after each, until melted and smooth. Working with 1 brownie rectangle at a time, grasp the brownie on each side (not the stick) and dip or spoon the melted chocolate mixture over one-third to one-half of each brownie; sprinkle with candy sprinkles. Place on the lined cookie sheet. Let stand about 1 hour or until chocolate is set. Store in a single layer in a covered container at room temperature.
For a simple variation, try white baking chips instead of chocolate chips for a sweet twist on the brownie pops. Match the sprinkles to the occasion for a fun, festive finish.
Find food-safe craft sticks in the craft aisle of large craft stores or in the baking section of some grocery stores. They're often labeled as “popsicle sticks.”
Make this ahead: bake the brownie a day in advance, let it cool completely, then cover and store at room temperature. When you’re ready to assemble, freeze in the pan for 30 minutes, lift out, and continue with the recipe.
