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Sunday, May 15, 2011

Mint Brownie Pops

I've wanted to try this ever since I made regular brownie "cake pops" for Emily to take to her class on her birthday. 

Same concept I used before, only this time instead of dipping them in chocolate candy melts, I used Andes mints!  It's pretty similar to making regular cake pops, only I don't mix any frosting into the brownies.  I just make sure I don't over bake them, and then after they're mostly cool I cover them with plastic wrap for a couple of hours.  This way they stay pretty sticky.  

Scoop up some brownie and roll it into a small ball.  Fill a cookie sheet with them, and dip the end of a lollipop stick into a bit of melted chocolate and poke it down into the brownie. 

 When the chocolate has set, holding the sticks in place, melt a bowlful of Andes mints.   I used my 1 cup Pyrex and it worked perfectly.  I microwaved at half power at 30 second intervals, stirring till melted and smooth.  
Then dip the brownies in the melted chocolate.

Then I wrapped up each one when they were all dry/cool--whatever you call it when the chocolate isn't melty anymore. 


  1. Those sound delicious! I love the way you packaged them. I never would have thought of using the andes mints.

  2. looks really good....I made chocolate covered cake truffles the other day but now I might need to do this, thanks for sharing!

  3. Oh my gosh! YUM!!! I wish I had some of these right now!!!

  4. mmmm... look yummy!

    I would love to have you share this at my For the Kids link party! Come join the fun!


  5. I'm drooling, those look delicious! Thanks for linking up to Weekend Warrior!


  6. Oh, yum! I love those Andes mints. These would be dangerous to my diet in our house!

  7. Oh Yummy! I might have to make these for my Farmers Market!

    I'm a new follower....I seen your FABULOUS video over on snap...

    I LOVED it! Good luck at the conference..hope to see you at SNAP!

  8. Could you use Andes baking chips instead