How cute are these gluten free brownie pops? Brownies on a stick dipped in chocolate and sprinkles? Kids love ’em and so will you!
Back when my kids were little and in elementary school, I used to bake many things for their class parties and for their teachers on holidays. Everyone kinda knew me as the baker lady because I’d always bring in some kind of treat for someone. In fact, my kids both had Ms. Chappell for their 4th grade class and she got to know (and love) my cake pops so much that she would meet me in the summer to order cake pops for her grown son’s birthday!
These brownie pops were one thing I made several times for the last day of school parties. Back then of course they weren’t gluten free, but I’ve since made them to suit my gluten free needs. They’re such an easy treat because you can customize them, make them as homemade as you’d like, and easily decorate them to look like an ice cream bar!
What are Gluten Free Brownie Pops?
Gluten free brownie pops are simply a brownie cut into a square in which a popsicle stick is inserted. One corner is dipped in melted white chocolate and then sprinkles are added for a colorful pop. Kids love ’em, but so do parents! They’re such an easy way to make a festive treat quickly and with little effort. And for those who aren’t that skilled in decorating cookies and cakes, these treats make anyone look like a pro!
What You’ll Need
I’m a homemade kinda gal, but what’s great about these brownie pops is that they can also be made with a store bought gluten free brownie mix! So you can skip on down if you’re not interested in making your own brownies. And for those of you who want to make this easy brownie recipe, here’s what you’ll need:
- Vegetable, canola, or coconut oil
- Brown sugar
- Granulated sugar
- Vanilla extract
- Cocoa powder
Dipping in White Chocolate
Once the brownies are baked and cooled, refrigerate them so they’ll be nice and firm before cutting them. You should get 28 squares if you cut 7 rows of 4 brownies. Slide a popsicle stick into one end of a brownie at least halfway through (to get a sturdy grip for dipping). Dip one end of the brownie at an angle into the melted white chocolate coating. After letting some of the white chocolate drip off the brownie and back into the bowl, lift it upright and hold it there so some of the chocolate drips down the sides.
Adding Sprinkles to Gluten Free Brownie Pops
Once a brownie has been dipped in the white chocolate and it’s been allowed to drip down the sides, place it on a waxed or parchment paper-lined baking sheet. While the chocolate is not fully set, add your sprinkles as desired.
Other Brownie Recipes
These gluten free brownie pops are so easy to make and will be a hit with both kids and adults alike!
Gluten Free Brownie Pops
- 1 package gluten free brownie mix OR
- 1 cup (226 g) butter, melted
- 2 tbsp vegetable, canola, or coconut oil
- 1 cup (200 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (140 g) Kim's gluten free flour blend (a store bought blend may work, but hasn't been tested)
- 1 cup (115 g) unsweetened cocoa powder
- 1 tsp kosher salt
- 1 cup (170 g) semi-sweet chocolate chips, optional
Additional Items Needed
- 2 12-ounce bags (340 g each) white vanilla flavored candy coating wafers Wilton brand is NOT gluten free
- gluten free sprinkles
- popsicle sticks
- Preheat the oven to 350° F. Line a 9 by 13-inch rectangular baking pan with parchment paper (or spray with nonstick spray). The parchment helps you lift the brownies out of the pan and get nice square sides to them.
- In a mixing bowl, add the butter, oil, brown sugar, granulated sugar, eggs, and vanilla. Beat on medium high speed for 5 minutes, or until very thick and pale in color.
- Sift the flour, cocoa, and salt over the bowl and blend briefly on low to incorporate. Stir in the chocolate chips, if using.
- Pour the batter into the pan and smooth the top.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached.
- Remove the pan from the oven and allow to cool completely on a wire rack. Refrigerate brownies to make it easier to cut them.
Dipping and Adding Sprinkles
- Melt white chocolate in a tall measuring cup or bowl in the microwave, according to the package instructions. Pour sprinkles into a medium bowl.
- Remove the brownies from the fridge and pull the sides of the parchment up to remove the entire brownies in one slab. Cut into 7 rows of 4 brownies each.
- Push popsicle stick through one end of each brownie. Holding by the popsicle stick, dip half of brownie into melted white chocolate (I like to dip at an angle or one corner). Let the excess chocolate drip back into the bowl or cup. Sprinkle the white chocolate with sprinkles while it's still wet. Place onto a waxed paper-lined baking sheet to set.
- Brownie pops can be kept in a container at room temperature or in the fridge for a couple of days.