212-ounce bags (340 g each)white vanilla flavored candy coating wafersWilton brand is NOT gluten free
gluten free sprinkles
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.