Brownie Pumpkin Pops

These fun autumn-themed cake pops are the perfect way to use up leftover brownies (if there is such a thing!). If you don’t want to part with your beloved brownies, you can make them with any type of cake. With their crispy chocolate coating they can be easily transported so make a great gift for sharing with friends and family.

Equipment

Lollipop sticks or cakepop sticks

Greaseproof paper

Food processor (if making chocolate ‘soil’)

Ingredients (makes six brownie pops)

• 300g leftover brownies or cake of your choice

• 100g buttercream (use your favourite recipe or shop-bought works perfectly well)

• 125g orange candy melts

• Two or three baked pretzels (I used Penn State)

• Edible leaves (such as mint leaves)

Steps

1. Add your leftover brownies or cake to a large bowl and break into large crumbs using your hands or a fork.

2. Add buttercream, a tablespoon at a time, mixing well between additions until you reach a soft rollable consistency.

3. Take small handfuls of the cake/buttercream mixture and roll into 4cm balls; transfer each ball to a lined baking tray or plate.

4. Slightly flatten each ball and then pop them in the fridge for 30 minutes to firm up.

5. Using a lollipop stick or cake pop stick, press grooves from the top to the bottom of the balls to create five to seven sections like a pumpkin.

6. Push a lollipop stick halfway into each brownie ball and return them to the fridge for another 30 minutes.

7. In a narrow heatproof jug or mug, melt the candy pops according to the packet instructions.

8. Holding the brownie balls by their stick, dip each one into the melted chocolate ensuring they are fully coated.

9. Place them, stick side down in a glass or cake pop holder if you have one and allow them to set.

10. Once the chocolate coated is hard, remove the sticks and decorate the pumpkin pops using small pieces of pretzel for the stalks and edible leaves, such as mint leaves.

To display them in miniature flowerpots, blend brownies or chocolate cake in a food processor and use the chocolate ‘soil’ to fill the pots.