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Chocolate Chip Cookie Dough Stuffed Brownie Pops

Name: Chocolate Chip Cookie Dough Stuffed Brownie Pops
Prep time: 40 min
Total time: 1 h 35 min
Yield: 15
Ingredients: 1 box Betty Crocker™ chocolate chunk brownies; 1/3 cup vegetable oil; 1/4 cup water; 1 egg; 4 oz cream cheese, softened (from 8-oz package); 1/2 cup creamy peanut butter; 2 tablespoons packed brown sugar; 1 teaspoon vanilla; Pinch of salt; 1/2 cup powdered sugar; 1/3 cup miniature semisweet chocolate chips; 2 cups semisweet chocolate chips; 2 tablespoons vegetable oil; Desired toppings, such as candy sprinkles or chopped pecans; 15 paper lollipop sticks

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Chocolate Chip Cookie Dough Stuffed Brownie Pops

Prep 40 min
Total 1 hr 35 min
Servings 15

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These cookie dough-filled brownie pops dipped in chocolate would be a decadent treat for any event.

By Betty Crocker Kitchens

Updated Mar 17, 2014

Ingredients

Brownies

1 box Betty Crocker™ chocolate chunk brownies
1/3 cup vegetable oil
1/4 cup water
1 egg

Cookie Dough Filling

4 oz cream cheese, softened (from 8-oz package)
1/2 cup creamy peanut butter
2 tablespoons packed brown sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup powdered sugar
1/3 cup miniature semisweet chocolate chips

Chocolate Coating and Decorations

2 cups semisweet chocolate chips
2 tablespoons vegetable oil
Desired toppings, such as candy sprinkles or chopped pecans
15 paper lollipop sticks

Make With

Betty Crocker Premium Brownie Mix

Steps

1

Heat oven to 350°F. Line 13x9-inch pan with foil. In medium bowl, stir Brownie ingredients until well blended. Spread in pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool 5 minutes. Freeze about 15 minutes or until brownies are completely cooled and firm. Remove from pan; peel away foil. Set aside.
2

In medium mixing bowl, beat cream cheese and peanut butter with electric mixer on medium speed until blended. Add brown sugar, vanilla and salt. Beat until well blended; stir in miniature chocolate chips.
3

Cut brownies into 6 rows by 5 rows, making 30 squares. Spread about 1 tablespoon cookie dough filling on bottom sides of 15 brownie squares; top with remaining brownie squares. Insert lollipop stick through each brownie stack (the stick should go into all layers but not completely through bottom brownie, securing the brownie stack). Place on cookie sheet; freeze about 20 minutes or until brownie stacks are firm.
4

Place sheet of waxed paper on cookie sheet. In medium microwavable bowl, microwave 2 cups chocolate chips and 2 tablespoons vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted and smooth. Dip each brownie stack into melted chocolate. Using spatula or knife, evenly spread chocolate on brownies pops, scraping off excess chocolate. Immediately sprinkle with toppings.
5

Freeze about 15 minutes or until chocolate is set. Store in refrigerator until ready to use.

Tips from the Betty Crocker Kitchens

tip 1
To make these brownie pops more festive, try tying a ribbon around each of the lollipop sticks.

Nutrition

450 Calories, 24g Total Fat, 5g Protein, 53g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Brownie Pop

Calories: 450

Calories from Fat: 220

Total Fat: 24g; 37%

Saturated Fat: 9g; 46%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 200mg; 8%

Potassium: 270mg; 8%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 3g; 13%

Sugars: 21g

Protein: 5g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;