Halloween brownie pops are easy and fun to make—turn fudgy brownies into mummies, ghosts, or pumpkins. No frosting or cream cheese needed—just mashed-up fresh brownies!
You might also enjoy our Halloween Rice Krispies Pops, Halloween Pop Tart House, or Halloween Sugar Cookies for more seasonal treats.
Watch our step-by-step video
Brownie cake pops are simple to make and taste amazing. I prefer these to traditional cake pops because they’re made entirely from brownies—moist, rich, and full of chocolate flavor. Decorate them as mummies, ghosts, or pumpkins for an adorable Halloween treat. Below I’ll walk you through the process for each design.
I use a fudge brownie mix and bake it 2–3 minutes less than the box recommends so the center stays soft enough to mash and roll into balls. That gives the perfect texture for shaping.
Ingredients
(Scroll to the recipe card at the end for a printable version.)
- 1 box fudge brownie mix (18 oz.)
- Eggs, melted butter, and water (follow the box directions; I recommend using melted butter instead of oil for a less greasy finish)
- About 12 oz. chocolate candy melts (white, orange, and green if making different designs)
- Sprinkles, candy eyes, or other edible decorations
- Lollipop sticks
Notes:
- Plan on 12 oz. of candy melts per batch. If you want multiple colors, divide the amount (for example, 6 oz. white + 4 oz. orange + 2 oz. green).
- Chocolate chips can be used instead of candy melts; add about 1 teaspoon of coconut oil per cup of chocolate to help it melt smoothly.
How to Make Halloween Brownie Pops
These brownie pops are straightforward to prepare.
1. Prepare and bake the brownies in an 8″x8″ or 9″x13″ pan according to package directions, removing them from the oven 2–3 minutes early for a softer center. Let the brownies cool in the pan for about 1 hour.
2. If you prefer, trim the edges (they tend to be crispier). Either lift the whole slab from the pan using parchment paper or scoop the fudgy center into a bowl, leaving the edges behind to snack on.
3. Mash the brownies with a fork until the texture is soft and scoopable, resembling cookie dough.
4. Use a small cookie scoop (about 1″) to portion the mixture into balls. A small scoop yields roughly 28 pops; a medium scoop makes about 18.
(mummy and ghost shape)
5. Shape the pieces: roll into smooth balls for pumpkins; for ghosts and mummies, roll into a ball and pinch the top slightly to form an oval. Place shapes on a cookie sheet lined with parchment or wax paper.
6. Chill the shaped pops in the freezer for about 15 minutes—just enough to firm up, not freeze solid. If they get fully frozen, the coating can crack when dipped.
7. Melt candy melts in the microwave: heat 30 seconds, stir, then continue in 15-second intervals until smooth. If using chocolate chips, add a small amount of coconut oil to help melting.
Ghost & Mummy Pops
1. Dip the tip of a lollipop stick into white chocolate and insert it about halfway into a pop. Let it set for a few minutes so the stick is secure for dipping.
2. Dip each pop into the white coating or spoon chocolate over it. Tap the stick on the bowl edge to remove excess.
3. Add candy eyes (and a mouth for ghosts) while the coating is still wet, then set the pops on the lined tray to harden.
Tip: If the pops soften while you’re working, return them to the freezer for 10–15 minutes after inserting the sticks, then dip.
4. For mummy bandages, put a few spoonfuls of melted white chocolate into a small bag, snip a corner, and drizzle back-and-forth across the pop to create the wrapped look.
Pumpkin Pops
1. Dip the tip of each stick 1½” into melted green candy melts and insert into a brownie ball. Leave a little green showing at the top to form the stem.
2. Let the green harden, then dip or spoon orange candy melts over each pop. Tap off excess and place back on the tray to set.
Tip: If pops soften while assembling, chill them for 10–15 minutes before dipping.
3. To finish, place green candy melts in a small bag, snip a corner, and pipe leaves or vines over the stem area.
Decorated Halloween Pops
For assorted Halloween designs, dip brownie pops in your chosen chocolate color, add sprinkles, candy eyes, or other decorations while the coating is still wet, and let them harden on the lined tray.
Insert the stick by dipping its tip in chocolate, let it set, then fully coat each pop by dipping or spooning. Tap off excess chocolate and add decorations before the coating firms.
Store finished brownie pops in an airtight container at room temperature for up to 5 days, or refrigerate or freeze for longer storage.
Recipe Card
Halloween Brownie Pops
Fun and festive brownie pops shaped like mummies, ghosts, and pumpkins. No frosting mixed in—just mashed brownies and candy melts.
Ingredients
- 1 box fudge brownie mix (18 oz.)
- Eggs, melted butter, and water (according to box)
- 12 oz. chocolate candy melts (white, orange, green as desired)
- Sprinkles, candy eyes, and other edible decorations
- Lollipop sticks
Instructions
- Spray an 8″x8″ or 9″x13″ pan with nonstick spray and line with parchment if you want to lift the brownies out.
- Bake the brownies according to package directions, removing them a few minutes early for a softer center. Cool in the pan for 1 hour.
- Trim edges if desired. Scoop the center into a bowl, mash with a fork until the mixture is scoopable and dough-like.
- Portion with a small (1″) cookie scoop for about 28 pops; a medium scoop yields about 18.
- Shape into balls for pumpkins or oval shapes for ghosts and mummies. Place on a lined cookie sheet and chill for 15 minutes—do not freeze solid.
- Melt candy melts in the microwave in 30-second bursts, stirring, then in 15-second intervals until smooth.
Ghost & Mummy Pops
- Dip the stick tip in white chocolate and insert into the top of each pop. Let set to secure the stick.
- Dip or spoon white coating over each pop and tap off excess. Add eyes and other details, then let harden.
- For mummies, drizzle additional white chocolate with a snipped bag to create bandages. For ghosts, add black candy pearls for eyes and mouth.
Pumpkin Pops
- Dip stick tips into green melts and insert into pops so a bit of green remains as a stem. Let harden.
- Dip or spoon orange coating over each pop, tap off excess, and let set.
- Pipe green leaves or vines with green melts in a snipped bag to finish.
Storage
Store in an airtight container at room temperature up to 5 days, or refrigerate or freeze for longer storage.
Notes
- Use about 12 oz. candy melts per batch. Split colors as desired for variety.
- Chocolate chips work fine—add a little coconut oil to smooth the melt.
- Chill pops briefly before dipping if they soften while you work to avoid cracking the coating.