Recipes and Cooking Brownie Surprise Pops By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 17, 2021 Print Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 45 mins Bake Time: 12 mins Cool Time: 10 mins Total Time: 45 mins Yield: 20 pops Jump to Nutrition Facts Ingredients Unsweetened cocoa powder 3 ounce unsweetened chocolate, chopped (1/2 cup) ⅓ cup butter 2 tablespoon milk ½ cup granulated sugar ⅓ cup packed brown sugar 1 egg ½ teaspoon vanilla ⅔ cup all-purpose flour ⅛ teaspoon salt ¼ cup chocolate-hazelnut spread 20 rounded paper lollipop sticks 1 recipe Chocolate Yum Frosting Hazelnuts (filberts) or desired nuts, toasted and finely chopped Multicolor sprinkles (jimmies) Chocolate Yum Frosting ⅓ cup butter 6 tablespoon unsweetened cocoa powder 2 tablespoon light-color corn syrup 2 cup powdered sugar 2 tablespoon milk Directions Preheat oven to 350°F. Grease twenty 1 3/4-inch muffin cups. Lightly dust muffin cups with cocoa powder; set aside. In a small saucepan heat and stir chocolate, butter, and milk over medium heat until chocolate melts and mixture is smooth. Remove from heat. Stir in granulated sugar, brown sugar, egg, and vanilla until thoroughly combined. Stir in flour and salt. Divide half of the batter evenly among the prepared muffin cups. Spoon 1/2 teaspoon of the chocolate-hazelnut spread over batter in each muffin cup. Spoon the remaining batter over the hazelnut spread in muffin cups. Bake in the preheated oven for 12 to 15 minutes or until brownies are set. Cool on a wire rack for 10 minutes. If necessary, run a narrow metal spatula around the edges of the muffin cups to loosen brownies. Remove brownies from muffin cups. Transfer brownies to a wire rack; cool completely. Insert a lollipop stick in the side of each brownie. Spoon Chocolate Yum Frosting over each rounded top. Sprinkle with finely chopped nuts or sprinkles. Chocolate Yum Frosting In a small saucepan combine butter, cocoa powder, and corn syrup. Heat and stir over medium heat until butter melts and mixture is smooth. Whisk in powdered sugar and milk. Stir in additional milk, 2 teaspoons at a time, until icing reaches drizzling consistency. TO STORE: Layer pops between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Print Nutrition Facts (per serving) 208 Calories 11g Fat 29g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 208 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 27mg 9% Sodium 69mg 3% Total Carbohydrate 29g 11% Total Sugars 21g Protein 2g Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 87mg 2% Folate, total 12.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.