No need to make a huge fuss, but I’ve basically invented your new favorite dessert.
I mean…okay. You can make a fuss. Because these Cake Pop Brownies are most definitely extra fuss-worthy.
You know how everyone is always thinking that it’s too bad they can’t eat a cake pop and a brownie all at the same time? All the choices – it’s so stressful!
Well, stress no longer. I’ve solved that whole issue! And it’s a good thing because it was becoming a huge problem around here. Trying to decide between cake pops or brownies is like asking me to pick a favorite child.
Just kidding. Picking my favorite child is easy. If I haven’t had to clean up your poop, spend five hours watching You Tube tutorials on your math homework, or negotiated how many bites of your dinner you’re going to eat until my own food has gone cold, you’re my favorite child. See? Simple.
For this particular recipe, I went with boxed brownie mix. When there are a lot of steps involved, I cut corners where I can. And boxed brownies never get complaints with my crowd! But if you’re feeling particularly industrious, feel free to use this homemade brownie recipe, minus the frosting. It’s so easy and one of my all-time favorites!
Feel free to use your favorite cake/canned frosting for your cake pop layer. Strawberry and chocolate is such a good combo and I LOVE the color contrast, so that’s what I went with. But any flavor cake pop would be great!! Orange and vanilla would be a cool combo, kind of a cake pop brownie creamsicle.
However you make them, these fudgy brownies topped with a thick layer of cake pop and a thin, crunchy layer of chocolate coating are truly impressive and crazy delicious!
Cake Pop Brownies Recipe
- 9×13 Pan of Brownies Baked and cooled
- 1 Cake Mix Strawberry is pictured, plus eggs, oil, and water to prepare as called for on box
- 1 Frosting Traditional, not whipped
- 4 Salted Butter
- 2 Unsweetened Cocoa Powder
- 3 Whole Milk
- 1.5 Powdered Sugar
- Preheat oven to 350°F. Butter and flour a 9×13 pan and set aside.
- Prepare and bake cake as directed on box. Let cool completely. Crumble cooled cake into a large bowl, making sure there are no large chunks. Spoon entire can of frosting into the bowl, then combine thoroughly with a rubber spatula.
- Once a thick “dough” has formed, spoon it over the brownies and spread evenly. Cover and let cool for several hours, until chilled. Prepare fudge topping.
- Melt butter in a small saucepan over medium heat. Whisk in cocoa powder and milk until mixture is smooth, thick, and begins to bubble. Remove from heat and whisk in powdered sugar until smooth.
- Working quickly, pour fudge frosting over brownies, spreading to the edges. Immediately top with sprinkles, if desired. Cover and chill until firm, then cut into squares.