Brownies on a stick -- fun to make, and delicious to eat! Just cut brownies, add a lollipop stick, dip into chocolate and decorate.
Preheat the oven to 180°C (160°C for fan forced ovens). Lightly grease and line the base and two sides of a 20cm square cake pan with baking parchment. Open the brownie mix box, remove enclosed frosting sachet and reserve for another use. Make, bake and cool brownie mix as directed on box.
Place pan of brownies in freezer 30 minutes. Remove brownies from pan, and peel away parchment. Cut into 12 bars. Gently insert wooden craft stick or lollipop stick into end of each brownie. Place on baking sheet, and freeze 30 minutes.
Line baking sheet with foil. Melt dark or milk chocolate in heatproof bowl set over saucepan of simmering water. Melt white chocolate the same way. Dip 6 of the brownies into dark or milk chocolate to coat just over halfway, and the remaining 6 brownies into white chocolate.
Place on baking sheet; sprinkle with remaining ingredients. Leave in cool place until chocolate has set.
Keep brownie pops in airtight container in fridge. Allow to stand at room temperature 10 minutes before serving.
To colour the desiccated coconut, place a small amount of coconut in a sealable freezer bag with a few drops of food colouring gel or liquid. Rub the bag until the coconut takes on the colouring.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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