Snowmen Brownie Pops – soft gooey brownies covered in white chocolate. Have fun & decorate with coloured fondant, glittery sweets & sparkles for a cute edible Christmas gift!
For me, a big part of Christmas is the giving of homemade edible gifts. Luckily I’ve been able to get ahead with making various chutneys, chilli sauce and chilli jam earlier in the season but I always like to add some kind of cake or sweet treat to my gift hampers nearer to Christmas.
In previous years I’ve added mini Christmas cakes, mince pies and mini stollens but this year I wanted to go with a sweet treat that would be more suitable for children too. As I’ve been making rather a lot of brownies lately for part of recipe testing of a new project I’m working on (watch this space) brownies were in abundant supply. So it seemed natural to use my leftover brownies to have a go at making snowmen brownie pops – snowmen themed treats are all over Pinterest at the minute.
It’s not really a recipe as such, more a matter of giving you the basic tips and then you can be as creative as you like with the decorating. You’ll see from the photos, I’m not a cake decorator. Some of my Twitter and Facebook friends are dab hands at it and even professional cake decorators but me, “I don’t do cake decorating”. You can decorate your snowmen with red sugar laces for a scarf or you could even give him ear muffs. Or maybe replace the fondant carrot noses, coal buttons and eyes with sugar balls if you don’t fancy making them with fondant, it really is up to you.
The Snowmen Brownie Pops really are easy to make. The brownies are so soft and rich there’s no need to add other ingredients as you might if you were making regular cake pops. Simply mash up the brownies and shape into balls. The top ball forms the head and is slightly smaller than the bottom one which forms the body. I found it easier to assemble the snowmen on the sticks rather than on a work surface and then skewering the little fellahs. Slide the head onto your stick, followed by the body before slightly flattening “the feet end” against a flat surface so your little man can stand up. Next, pop your creations into the freezer for a couple of hours
Once your snowmen are suitably chilled, dip them in melted white chocolate. I did add a small amount of vegetable oil to the white chocolate so it was easier to work and no worries about tempering. All you need to do next have some fun decorating your little creations and I’m sure the kids would love to help too.
- Small tray of brownies (approximately 1 large square per snowman)
- 300g white chocolate
- 1 tablespoon rapeseed oil
- Small amounts of red, black & orange fondant icing
- Greaseproof paper
- 6 pop sticks
- Add your brownies to a large bowl and mash together with your hands before shaping into 12 balls - 6 larger balls (2½ inch) and 6 smaller balls (2 inch).
- Stack two balls, smallest one first, then a larger one onto the end of each pop stick to make a snowman.
- Place brownie pops onto greaseproof paper, flattening the bottom larger ball slightly until pop can stand on it’s own.
- Place your "men" in the freezer for a couple of hours until completely frozen.
- Break the white choclate into small pieces and place in a large bowl over a pan of simmering water, making sure the bottom of the bowl isn't touching the water.
- Add a tablespoon of rapeseed oil and stir to coat the chocolate.
- Once the chocolate has melted, give it a good stir before dipping the frozen brownie pops one at a time. Shake off excess coating and place dipped brownie pop back onto greaseproof paper to set.
- Once the brownie pops are completely dry, have fun and decorate - use a small amount of melted white chocolate to stick your decorations to the snowmen.
- Pop your snowman into a cellophane bag and tie with ribbon.
- Snowmen Brownie Pops will keep for up to a week stored at room temperature.
Pin Snowmen Brownie Pops for later:
I’m entering Snowmen Brownie Pops into a few food challenges this month:
- Corina’s Cook Once Eat Twice over at Searching For Spice.
- Treat Petite co hosted by Stuart over at Cakeyboi and Kat from The Baking Explorer, hosted this month by Kat.
- Charlotte’s December Food Calendar over at Charlotte’s Lively Kitchen.
- Choclette’s We should Cocoa challenge over at Tin & Thyme.
And linking to: