I am so excited to share these Chocolate Dipped Brownie Pops for Halloween with you today as part of #HalloweenTreatsWeek.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.
As we welcome in the month of October, we will be sharing Halloween themed recipes ALL WEEK LONG in effort to get your creative juices flowing in plenty of time to shop and gather your supplies for your Halloween treat plans at the end of the month. A bonus? We plan on rewarding you with giveaways for hanging out with us.
To kick things off, I’ve taken my most favorite homemade brownie recipe, stuck a popsicle in them, dipped the squares into chocolate and sprinkled on the Halloween fun. You can call them brownie lollipops, brownie pops, brownies on a stick, or simply Halloween Chocolate Dipped Brownies, because it really doesn’t matter what you call them, you’ll be bringing the fun to your Halloween festivities. You may not be bringing the BOO, but you’re for sure bringing the WAHOO.
The sprinkles are what make the brownies so special. Ordinarily, I’m not a huge sprinkle fan. I know I’m in the minority camp by saying that, but while I love decorating with sprinkles, I just don’t love eating them.
With that being said, these custom sprinkle mixes from Sweets & Treats Boutique had me thoroughly convinced to get my sprinkle on. I don’t know that photos do these little guys justice, but y’all- there’s tiny baby ghosts and pumpkins in the sprinkle mix. And…..tiny iridescent pearls in that there sprinkle mix? Why, yes. Yes, I think I might be interested. Let’s all agree right now that it’s the cutest darn sprinkle mix you’ve ever seen!
Chocolate Dipped Brownie Pops for Halloween
- For the Brownies:1/2 cup Hershey’s cocoa
- 1/2 teaspoon baking soda
- 2/3 canola oil (divided)
- 1/2 cup boiling water
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- For Coating the Brownies:
- 1 bar of semi-sweet chocolate (8 ounces)
- 1 tablespoon vegetable oil
- Preheat oven to 350 degrees. Lightly spray an 8×8 inch baking pan (you may also use a 9×13 pan, just know the brownies will not be as thick) with non-stick cooking spray and place a piece of parchment paper inside the pan with a bit of overhang. The overhang will serve as your handles, so leave enough to lift the brownies once layered.
- In a <g class=”gr_ gr_344 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”344″ data-gr-id=”344″>medium sized</g> bowl, stir together the cocoa and baking soda. Blend 1/3 cup of the canola oil into the cocoa until well mixed and shiny. Carefully add the boiling water and stir until the mixture thickens.
- Add the sugars and stir in the remaining 1/3 cup of canola oil and eggs; mix until smooth. Slowly add the flour, vanilla and salt. Fold in the chocolate chips.
- Pour into prepared baking pan and bake at 350 degrees for approximately 40 minutes or until a toothpick in the center comes out slightly wet. *If you wait until a toothpick comes out clean, you’ll have dry brownies.
- Allow the brownies to cool completely.
- Break the chocolate into small pieces and place in a microwave safe dish (I use a 2 cup measuring cup) with the vegetable oil. Microwave the chocolate in <g class=”gr_ gr_268 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace” id=”268″ data-gr-id=”268″>20 second</g> intervals until the chocolate is smooth, stirring in between each heating.
- Cut the brownies into the desired size “pop” and place a wooden popsicle stick in the center. Use the popsicle stick to dip the brownie into the chocolate, gently tapping the excess chocolate. Immediately sprinkle while the chocolate is still wet. Place on a piece of parchment paper.
- Place in the refrigerator to quickly harden the chocolate. Serve.
And if you read my post yesterday about my pops of orange to my rather bland and boring kitchen, well then, my friends you could say I’ve taken that same approach to what could’ve been some boring (but not bland!) looking brownies. Tie a bit of ribbon to your popsicle stick and I doubt anyone will disagree that your Halloween Chocolate Dipped Brownies aren’t the star of the show.
Here’s an image to PIN so you have it for later:
Don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla.
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations
Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop
Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Be sure to check out all the amazing blogger recipes participating in this year’s #HalloweenTreatsWeek celebration:
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
Melting Ghost Hot Chocolate from Big Bear’s Wife
Day of the Dead Mexican Chocolate Cupcakes from Pook’s Pantry
Devilish Halloween Deviled Eggs from Pastry Chef Online
Candy Corn Layer Cake from ReciPEAs
Cauldron Cupcakes from Mrs. Happy Homemaker
Black Velvet Cake from Sugar Dish Me
Frankenstein’s Monster Pudding Cups from I am a Honey Bee
Purple Velvet Halloween Layer Cake from Love and Confections
Chocolate Dipped Brownie Pops from Southern From Scratch
Creepy Crawly Dirt Cup Pudding Parfaits from 4 Sons R Us
“Guts” Cinnamon Rolls from A Blender Mom
Vampire Ice Cream Floats from Daily Dish Recipes
Mummy Bites from Eat Move Make
Monkey Brain Bread from Pint Sized Baker
Halloween Cookie Pizza from Grumpy’s Honeybunch
Boo Berry Pie from Kudos Kitchen
Monster Donuts from The Baking Fairy
Boogeyman Brew from Who Needs A Cape?
Purple People Eater Thumbprints from The Spiffy Cookie
Hocus Pocus Halloween Decorated Pretzels from Lady Behind The Curtain
Black and Orange Cookies from Karen’s Kitchen Stories
Skeleton Popsicles from A Kitchen Hoor’s Adventures
Monster Mash Cake from Mildly Meandering
Graveyard Skillet Brownies from Strawberry Blondie Kitchen
Blood-Red Pomegranate Margarita from The Redhead Baker
“Pumpkin” Snoballs from The Beard and The Baker
Halloween Chocolate Cherry Hand Pies from House of Nash Eats
Halloween Dunkaroo Dip from Savory Experiments
Bloody Eyeball Cherry Cheesecake Cupcakes from Katie’s Cucina
Eye Scream Sundae from For the Love of Food
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.