I am usually in the cookie section of this forum sight but I am trying to make cake/oreo/brownie pops for my twin granddaughters 6th birthday party. I have had pretty good luck with the cake and oreo ones but the brownie was really greasy. I just baked the brownie (fudgy directions) let cool slightly and cut into small squares. I took each square and rolled it into the ball. They were extremely greasy. Any suggestions on why this happened or if this is normal. I thought maybe I should bake the brownie mix using the cake like directions on the box. I had a couple of them crack after I dipped them into the almond bark and the grease was running out of the small crack. Any help would be appreciated. Thanks.
I think brownie pops are just greasy by nature. They always have been when I've made brownie truffles. When I've made them the grease has been most apparent if I form the balls after the brownie has cooled, and it's a lot harder to form it into a ball vs when it's piping hot. After I have them chocolate coated and they're ready for eating no one notices the grease, they tastes like normal brownies. Just be sure to have a good coating. I've read people saying, even with cake pops, there are grease spots when the coating cracks or there's a hole for grease to leak out of.
Have you tried a scratch brownie recipe. I absolutely love the Bakers One Bowl brownie recipe! It uses no oil, but butter instead. I think that this recipe would make great cake balls. I made muffin style brownies this past weekend, and they were so good (I am one of those people who like the edges of the brownies, and they are so much easier to transport with no crumbs all over the place.
Hope that helps!