Halloween Brownies That’ll Stand Up and Scare

September 30th, 2009 by Desiree Smith

At Halloween, it’s always more fun to give treats that get in the spirit, are a little different, match your personal style and taste good—not just the same pre-wrapped candy. That’s why brownies pops are a hit. Everyone loves that fudgy flavor and brownies are so easy to make. Also if you use the Wilton Brownie Pops Pan, they are unusual plus it’s a breeze to add some really spooky decorating touches for Halloween.

Halloween brownie popAs you can see from the video, this silicone Brownie Pops Pan bakes up perfect little stand-up brownies that pop neatly out of the pan—not the typical squares you’re used to. Just add a lollipop stick and get ready to have fun decorating.

You can dip them in melted Candy Melts and add some Halloween Sprinkles or Sugars. Brownie pops are also perfect for adding fun faces in piped candy or icing. You can do spiders, pumpkins, ghosts or whatever creepy Halloween shape you like (the video shows some examples). And if you’re having a Halloween party, these brownie pops are ideal for your treat table. Everyone can grab their favorite design….don’t do too many different choices or everyone will want one of each.

They’re great for giving at school or the office too. Just wrap them in a treat bag for a fun surprise that will make Halloween a little sweeter.

Happy Baking, Decorating and Memory Making.

Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

59 Replies

  1. Jane Dumin says:

    Thank you for making a brownie pop pan. It will make things easier for the holidays.

  2. cat says:

    Are the melting pots a product by Wilton?

    • Nancy Siler says:

      Yes the Wilton Melting Pots are a Wilton product. Like Martha said they are great. I love using mine for dipping fruit, cookies, pretzels and chips. You can melt Candy Melts or chocolate in them or keep the chocolate warm while you’re working.

  3. Julie says:

    I must be doing something wrong b/c every batch I’ve made has been a waste. The brownie would never set up enough on the tipped end. Therefore, I never had a consistent sized brownie pop. Any suggestions?? I love the idea but am really frustrated.

    • Nancy Siler says:

      It sounds like you may not be baking the brownie pop long enough. You bake them for about 20 minutes, put in your cookie stick and bake another 15-20 minutes. Or if you want them to sit flat on a serving plate don’t put the sticks in until after they are baked. Then insert into the tip end and secure with some melted chocolate. They will sit flat using the latter way. The baking time seems long but it works.

      • WendyT says:

        I have baked my pops for 30 minutes, but they are still not working when I dip them in the chocolate. When I dip them, I have a Wilton Melting pot, they fall apart. Any suggestions?

        • Nancy Siler says:

          Bake your brownie pops for 15-20 minutes, or until top is crusted over; insert stick.  Continue baking an additional 20 minutes or until brownies test done. Make sure that the brownie pop is completely cooled before dipping.

    • Vicki says:

      I agree. What a waste.

  4. Martha says:

    cat, the melting pot is a Wilton product. I have three of them and I love them because there are two heat settings. You can melt on high and then keep your chocolate at the right temp on the warm setting.

  5. DecalDude says:

    Nice article Nancy. My Halloween party will be AMAZING this year. THANKS!

  6. Tanya says:

    I recently purchased the brownie pop pan at a JoAnn Fabrics. The display had a poster showing ghosts made from the brownie pop pan. The ghosts did not have sticks, were smooth, and had various faces.

    I can’t seem to find the recipe or decorating ideas for them on the website. Can you direct me? Did you dip them in melted candies, use fondant, or how did you cover them? What did you use to make the faces on those small items?

    • Nancy Siler says:

      Those are the brownie pops coated in white candy melts (coated twice for smoother finish) Pipe faces as desired using royal icings. Click on this link for a photo of the idea: Ghost Brownie Pop

      • Karen says:

        Would coating them in white chocolate yield the same results?

        • Patty says:

          Karen- I’ve coated them in melted white choc. chips and the taste of the
          white chocolate is too over-powering for the taste of the brownies.
          (I made my brownies using the Ghiradelli chocolate recipe.) I’m
          planning to use the white Wilton candy melts instead.

    • Candi says:

      I made the brownie pops and after they cooled I dipped them in melted white frosting. I used the canned kind from the store and melted it for about 10 – 12 seconds, stirred it, and dipped the brownies. It gave a smooth finish and was easy to decorate with the eyes, etc. I know this isn’t using homemade frosting but the nice part about it is that they don’t get hard. The frosting and brownie stay soft and delicious! It was easier for my kids to eat as opposed to dipping them in chocolate.

  7. Brownie lady says:

    What mix works best for the pops I used one with chocloate cunks and they were too moist. How many pops come form a package of mix

    • Nancy Siler says:

      Since Brownie Pops are so small, we have found in the extensive testing of this silicone mold that plain brownie mixes (no chocolate chunks/chips or nuts) work best.  And, while we’ve not had any problems in the test kitchen whether we make the mix according to fudgy or cake-like instructions, some people have had more success when they follow the cake-like directions. 

      One 8 x 8 inch size Brownie mix will make 24 brownie pops.

  8. Brownie lady says:

    how do you keep the brownie from doming Mine puffed and I had to rime off the crusty part.

  9. Nancy Krieger says:

    Everyone is having difficulty making these brownies in the suggested pan! I bought the pan but I don’t want to waste my time if the product doesn’t work. Please e-mail me with any helpful hints in making the brownie pops successfully. Thank-you .

    • Nancy Siler says:

      The pan is a great addition to your home because you can make bite sized (well big bites) brownies that are cute, taste great and everyone loves. When something is that small people think they don’t the brownies need to bake very long but they do need to bake about 40 minutes. I think most people having problems have underbaked.

  10. Lisa Gallagher says:

    I just bought the Brownie Pops pan and want to make them for my daughter’s school Halloween Party. Since I’ve just read all of the comments I’m definitely going to practice before the party. I want to make them so they stand up on the flat surface and the stick is coming from the top. In the video it was suggested to put a piece of candy in the center of the brownie during baking and then one comment suggested securing it with melted chocolate…does one work better than the other? I’m not an experienced baker/cake…

    • Nancy Siler says:

      I like baking the brownie pops without the sticks for around 40 minutes. Then after you trim the larger side/bottoms so they sit flat that’s when you insert the sticks in the rounded section and secure with a little melted chocolate. I use Wilton Dark Chocolate Candy Melts so you don’t get a “bloom” (the white that sometimes appears on untemperated chocolate) but you could use any real chocolate. Have fun. They will be a huge hit!

  11. Chris says:

    I saw a recipe for brownie spiders using the pop pan,& they looked smaller, the recipe was in the 10-17-09 edition of Family Circle, but they didn’t mention any cutting of the brownie, has anyone tried these & is that what was done??

    • Danielle says:

      I am having a hard time with them too. For starters, the brownies are NOT the same shape as the ones in the photo. I honestly find it hard to believe they used this mold. The pretzel legs won’t stand up in it, if they do the brownie crumbles. The size/ratio of mini m&ms to the size of the brownie is not the same as the photo.

  12. cheryl Berg says:

    hoiw and what do I use tio make brownioe spioders that are pictured without the stick? What is used foir legs?

  13. Lisa Gallagher says:

    I just did a practice run of the pop brownies. They turned out great. I think one trick is the amount of batter, the ones that were a bit over filled puffed up and needed a lot of trimming where the ones that weren’t over filled were perfect, may be just a little trim to make that stand straight. I made the cake like brownies and used the chocolate to hold that stick straight…all the hints worked great. Thank you so much…now I just have to work on my decorating skills! There going to be a big hit, I can’t wait!

  14. Diana Geis says:

    I am also having trouble with the mold….there were no real instructions with it maybe that would help having them printed on the package

  15. Vicki says:

    I bought FOUR brownie pop pans. I cannot get the brownies done enough to be little better than thick soup. Complete waste of $40.00. Come on Wilton, you could do a little better with the instructions…..oh, yeh….there were NO INSTRUCTIONS.

    • Nancy Siler says:

      I am very sorry you didn’t enjoy success with the brownie pop pan. It’s
      best to use a basic recipe without added chocolate in a chip or chunk
      form to reduce “recipe softness” in the middle of the pop and bake for
      40 minutes at the temperature your recipe suggests. If you didn’t use a
      gooey recipe with extra chocolate and you baked for at least 40 minutes
      then possibly the brownie pops baked at too low a temperature or the
      oven temperature was different than your setting. You can determine
      oven temperature accuracy by using an oven thermometer. If you are
      still having issues, please let me know and we will have someone contact

      • Pat Fertitta says:

        I also baked 3 pans of the brownie pops last night and after 45 minutes at 350, they were still like thick soup in the middle. Just gave up and took them out of the oven. This morning when I popped them out of the molds, they were so hard I could have hurt someone with them. Need to make these for a company party on Wednesday but don’t know if I will. My oven temp is right on the button. HELP!

        • Nancy Siler says:

          Because the brownie pop pan is made from silicone, it is slightly slower to heat up and transfer that heat to your batter thus the baking time that may seem long for something that small. Silicone is also slightly slower to cool down so even though your brownie pops have been taken out of the oven they will still continue to “bake” from residual heat. My suggestion would be to bake them for 30-40 minutes and pull them out of the oven to allow for the cooling time even if they seem soft in the center. Good luck with your party!

          • Pat Fertitta says:

            Thanks. I am going to try again tonght. Is the 350 degree
            oven the correct temperature? That’s what it said on the box
            of brownie mix. I just can’t afford to keep experimenting.
            Would it be better to fill them 1/2 full rather than 2/3 full? I
            really want these to work out.

            • Nancy Siler says:

              If the box said 350 F then do 350 F. Try slightly more than 1/2 and no more than 35 minutes. Be sure to allow them to completely cool before removing.

              • Pat Fertitta says:

                Thanks. I will let you know the results on Saturday. They just look so cute in all the books and advertisements and I was so counting on them being a surprise for the staff party.

  16. Diana Geis says:

    Well I did try to bake them longer…it helped a bit and I do credit that to all of you on this blog for your info…but to help with the time factor and to be more productive than frustrated I will obviously need more than one……..thanks again all…at least all the flopped one will be gratefully paired with ice cream and hot fudge…

  17. Carol says:

    I was thinking of putting something in the middle of the brownine like a chocolate kiss, before baking, but this doesn’t sound like a good idea now that I am reading about not using the brownine mix with chocolate chunks. What about putting in a soft filling after baking – would that work?

    • Nancy Siler says:

      Even if you use a Bismark tip to add a soft filling, I don’t think you’ll be happy with the results. The brownie texture is dense so not able to accept as much filling like a softer texture cupcake would. I would not add a kiss in the center since there is not enough batter to surround the kiss and bake around it. Definitely don’t add the kiss if you are adding cookie sticks to the brownie. Add melted chocolate to the exterior after it’s baked for extra flavor.

  18. Patty says:

    I made these yesterday and I must say that the Wilton melting pot is awesome! So much better than microwaving or using a double boiler. No fear of scorching the chocolate!

    That said, how do you get the coating on smoothly and evenly? I always had a little swirl leftover from dipping. They were still cute, but not as professional as I wanted.

    • Nancy Siler says:

      I usually dip and then tap on the side of the Melting Pot so I get a smoother surface. Avoid being over critical on a slight swirl. Of course, you want it to look good but remember someone is going to eat it so it doesn’t have to be absolutely museum or photography perfect. I bet they look better than you think!

    • Pat Fertitta says:

      That was my question also. They look so smooth in all the pictures but the candy melts are a little too thick to coat evenly and not be all lumpy. Any suggestions would be helpful. Seems like the candy melts need to be a little thinner.

      • Nancy Siler says:

        You can either add some hydrogenated shortening to the Wilton Candy Melts to thin them or make a ganache. A ganache is 1/3-1/2 cup of heavy cream heated to just before simmering. Add finely chopped package of Wilton Candy Melts to them and allow both to sit covered for a few minutes. Stir well until creamy and use this for dipping the brownie pops. It makes a slightly thinner coating but is very smooth. A smooth surface can be achieved using the Candy Melts also.

  19. Lenore says:

    Followed everyones suggestions used Pillsbury fudge brownie mix filled cups 3/4 filled cooked for 20 minutes on 350 put sticks in and cooked another 20 minutes They came out perfect now i have to try decorating them I think I will dip in orange chocolate and put colored sprinkles on them Very cute but they take a lot of time unless you have more than 1 pan just finished dipping in chocolate and sprinkles very cute very time consuming but worth it

  20. gail says:

    can a regular cake mix be used with the brownie pop molds, if so, which is best/temperature/bake time w/wo stick? Thank you for your help!!

    • Nancy Siler says:

      Yes but use a pound cake mix or the directions on the cake mix box for a pound cake.

      Preheat oven and make up pound cake mix according to package directions. Spray brownie pop pan with nonstick cooking spray and place on a cookie sheet. Fill each cavity with 1-1/2 tablespoons cake batter. Bake 11-12 minutes, or until a skin has formed on top of each cake. For best results, bake a single brownie pop pan at a time to prevent overcrowding of the oven. Insert sticks straight down into each cavity taking care not to jostle them in the cake too much once inserted. The skin on top of the cake will break, and sometimes it will fold in on itself, but that’s fine. Return to oven and bake an additional 5-6 minutes, or until a toothpick inserted in center of cake comes out clean. Cool pops for 15 minutes before gently removing from pan; cool completely before dipping and decorating.

  21. carmen says:

    Ladies, I too have tried and tried to get these brownies out of the mold in one piece !! With a little help from my friend (hers ALWAYS turn out PERFECT) I am slowly getting the hang of it ! I have, like many of you, baked ALOT of not so perfect brownies ! But since practice makes perfect I keep trying. Rather than waste all my imperfections, I freeze them !! Then when I need a covered dish I pull them out and make a Trifle with them !! You will be amazed how fast people will devour your not so perfect brownie pops mixed with some pudding, whipped cream and candy bars !! The are also great with a little ice cream :0)

    • Nancy Siler says:

      They need to bake longer than you’d think. About 15-20 minutes, then position the cookie stick and bake another 15 minutes.

  22. Kim says:

    I do not want to put the brownies on sticks so I baked them without them. Could this be the reason the bottoms are uneven? I would like to have a nice flat surface, as brownies do not tend to trim up well. What do you sutggest? Thank you

    • Nancy Siler says:

      Baking with or without sticks should not make a difference. You can fill the cavities with less batter so they don’t bake up in a peak as much or if they do bake over the pan, then slice back and forth using a serrated knife to remove the excess.

  23. Stacey W. says:

    Do you have to use boxed mixed?

  24. kellye says:

    i love brownie pops! i’ve made hundreds for weddings and showers since purchasing the pans. i’ve found with practice that using a non-stick spray with flour makes the brownies much easier to get out of the pans. i’ve also learned that dipping the stick in melted chocolate helps to secure the stick.
    the pop pans are a great investment. just keep practicing.

  25. Pam says:

    I’m looking to make a batch of these for my daughter’s birthday soon. So cute! I’ve read the comments and suggestions and I’m hoping I can avoid personal user error. 🙂

    Since this is my first time trying to decorate, questions I still have are about the melting candies. One bag says it will decorate about 3-4 brownie pops, is that single or double dipping? Is it recommended to have 2 bags on hand to melt, even if I will only be using one? How do I store leftovers?


  26. Diane says:

    i finished the pops, they came out perfect the first time. now about the halloween decorations… I don’t have any of those candy melts. Can I use a Royal Frosting to dip them in? Will the frosting be hard enough to withstand going into a little plastic bag with tie?

    • Beth Somers says:

      You can used a thinned down version of royal icing, but it will take a full 24 hours to dry completely, so don’t put the pops into the plastic bags for 24 hours. Candy Melts dry within minutes, so they are more convenient to use. Royal icing will also be wetter than Candy Melts, so you will have to get rid of the excess by tapping the sticks against the side of the bowl longer, and you still may have drips.

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