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Perfect Mummy Brownie Pops with White Chocolate Ganache

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These festive mummy brownie pops feature fudgy brownies coated in creamy white chocolate ganache with playful mummy wraps and candy eyes, perfect for Halloween parties or fun treats.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (170g) white chocolate chips or chopped white chocolate
  • 1/4 cup (60ml) heavy cream
  • 1 tablespoon (14g) unsalted butter (optional, for extra glossiness)
  • About 30 pairs mini candy eyes
  • Black edible gel or melted dark chocolate for mummy wraps (optional)
  • Brownie pop sticks or sturdy lollipop sticks

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, whisk melted butter and sugar until combined but not overly fluffy (about 1-2 minutes). Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  2. In a separate bowl, sift together flour, cocoa powder, and salt. Slowly fold the dry mix into the wet ingredients with a spatula until just combined. Do not overmix; streaks of flour are okay.
  3. Pour batter into a greased 9×9-inch baking pan, smoothing the top evenly. Bake for 20-25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Let cool completely in the pan.
  4. Once cooled, carefully lift brownies out and cut into approximately 1.5-inch (4 cm) squares. Insert a pop stick gently into each square about halfway through, being careful not to crumble the edges. Place on parchment-lined baking sheet.
  5. Heat heavy cream in a small saucepan over medium heat until just simmering (do not boil). Pour over white chocolate in a heatproof bowl. Let sit 1-2 minutes, then stir gently until smooth. Stir in butter if using for a glossy finish. Let ganache cool slightly to thicken, about 10 minutes.
  6. Dip each brownie pop into the ganache, tilting and turning to coat evenly. Allow excess to drip off. Place back on parchment paper.
  7. While ganache is still wet, use a spoon or small piping bag to drizzle thin lines of ganache or melted dark chocolate over the pops for the mummy effect. Add candy eyes while the chocolate is tacky so they stick.
  8. Let the coated pops set at room temperature for 30 minutes or refrigerate for 15 minutes to firm up the ganache before serving.

Notes

Use fudgy brownies rather than cakey for better stick stability. Chill brownies before inserting sticks to prevent crumbling. Timing ganache temperature is key: too warm and it runs off, too cool and it won’t coat smoothly. Use a small offset spatula or butter knife to smooth ganache for neat mummy wraps. Store pops in a single layer to avoid smudging. Wrap individually to freeze up to 1 month.

Nutrition

Keywords: brownie pops, mummy brownies, white chocolate ganache, Halloween treats, fudgy brownies, candy eyes, spooky dessert

Find it online: https://cookluma.com/perfect-mummy-brownie-pops-recipe-easy-homemade-white-chocolate-ganache-treats/