Skip to Content
Menu

Frankenstein Brownie Pops

  • Save Recipe
  • Prep 45 min
  • Total 3 hr 20 min
  • Servings 18
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Make your Halloween treat extra special by making these Frankenstein brownie pops – a tasty dessert.
Updated May 5, 2015
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 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 Betty Crocker™ Candy Shop candy eyeballs (from 0.88-oz package)
  • 36 licorice bites
  • 1 tube (4.25 oz) purple decorating icing
  • 1 tube (4.25 oz) black decorating icing

Steps

  • 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 eyeballs. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Refrigerating the baked brownies before cutting and decorating helps firm them up and secure their shape.

Nutrition

313 Calories, 12g Total Fat, 2g Protein, 51g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
313
Total Fat
12g
0%
Saturated Fat
7g
0%
Sodium
123mg
0%
Total Carbohydrate
51g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">