Football Brownie Pops

Football Brownie Pops

Note: You can use your favorite brownie mix made according to the directions on the box, you may need to add a small amount of chocolate frosting depending on the type of brownie mix.

For the Brownie pops we made we used the following Brownie Football recipe. We made the brownie recipe for a football shape brownie and used the leftover brownie parts to make these brownie pops, which turn out well for us because we didn’t need to many brownie pops.

Brownie Mix Football Pops

*1 box Brownie Mix, made according to directions or use the Football Brownie recipe below (At Walmart they sell Brownie in a cup if you wish to make small batch Perfect Size For 1, Duncan Hines 4 pouch)

*Chocolate Melting Wafers, melted we used Ghirardelli Dark melting Wafers, follow directions on package. Note: Melt 1 cup of wafers at a time and add 1/4 teaspoon of Coconut Oil.

*Store bought Cream Cheese Frosting, we used Betty Crocker for football laces

*Chocolate Frosting, only if needed if brownies aren’t staying together when forming into the football shape

*Lollipop Sticks

Directions:

Cut brownies about 1 heaping tablespoon or to desired size for brownie pop, form into a football shape. Continue until desired amount of footballs are made.

I like to melt 1 cup of the wafers at a time in glass Pyrex measuring cup in the microwave in 30 second increments. Melt until almost all wafers are melted then stir in coconut oil and stir until chocolate is melted and smooth. Using the 1 cup measuring cup makes it easy to dip footballs. First take the lollipop stick and press the stick into one of the ends of the formed football brownie, then remove from the football and dip that same stick end in the melted chocolate and then press back into the hole you made in the football. Allow the chocolate to set before dipping the whole football into the chocolate. Repeat for each football brownie. It’s a good idea to have a lollipop stand etc… to setup dipped footballs to dry. Note: You could also place them on parchment paper; it will make the football flat on one-side.

Allow the chocolate covered brownie pops to set. Then using a piping bag filled with frosting and a small round tip, pipe on laces as desired. Allow them to set, this could take up to 2 hours or more.

Brownie Football

Preheat oven 350*F.

9 or 10 inch tart pan (round) sprayed with cooking spray

Ingredients:

*6 tablespoons Butter

*3 cups Extra Dark Chocolate Baking Chips, like Guittard

*3 Large Eggs

*3/4 cup Sugar

*1/4 cup Brown Sugar

*2 teaspoons Vanilla or Mexican Vanilla

*1/4 teaspoon Baking Powder

*1/4 teaspoon Kosher Salt or Sea Salt

*Container Chocolate Frosting, Betty Crocker etc…, optional used after baking if needed to connect football halves

*Container of Cream Cheese Frosting, like Betty Crocker etc…, Piping on lines on football

Directions:

Melt Butter in a glass bowl in the microwave on low setting, cover with paper towel on the top of the bowl to catch splashes. Then remove bowl from microwave and Chocolate chips, stir until melted. Set aside to cool.

Sift together in a small bowl the flour and baking powder, then whisk in salt.

Beat together the eggs, sugar and vanilla, on medium speed until totally incorporated. Stir in the slightly cooled melted chocolate.

Add the flour mixture into the chocolate mixture and fold in just until combined.

Bake 30 to 40 minutes depending on the size of pan. Careful not to over bake, brownie will be dry. The center should be still soft. Remove from oven and cool.

Allow the brownie to cool completely before cutting. Cut a 2 to 3 inch strip down the center of the brownie. Set aside strip. (Note: We used this brownie strip to make brownie pops, see our Football Brownie Pops.) Makes 12 to 14 pops depending on the size.

Place the two brownie ends together, add frosting to one-side of the cut brownie half if desired. Press to halves together; Pipe on football laces and lines as desired.

Recipe adapted from Ina Garten Brownie Tart