Brownie Cake Pops

Baking By messy1 Updated 29 Feb 2012 , 2:50am by ptanyer

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messy1 Posted 29 Feb 2012 , 1:33am
post #1 of 3

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.

2 replies
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IvyCakes Posted 29 Feb 2012 , 1:49am
post #2 of 3

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.

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ptanyer Posted 29 Feb 2012 , 2:50am
post #3 of 3

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 browniesicon_smile.gif, and they are so much easier to transport with no crumbs all over the place.

Hope that helps!

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