BROWNIE POP PAN RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

Steps:

• Preheat oven to 350 degrees F.
• In a stand mixer, add the first 5 ingredients and blend on high until combined well.
• In another bowl whisk together the next 5 dry ingredients.
• Pour this into the wet ingredients and blend on high until combined.
• Gently stir in the chocolate chips.
• Grease an 8 by 8 baking dish.
• Pour half the brownie batter into the pan. Set aside remaining batter.
• Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
• Pour half the cheesecake topping onto the brownie batter in the pan.
• Pour the remaining brownie batter over the the cheesecake topping.
• Finish with remaining cheesecake topping.
• Use a butterknife to swirl the batter and cheesecake topping together.
• Decorate with optional chocolate bar chunks or chips if desired before baking.
• Bake 30-35 minutes until toothpick in center comes out clean.
• Allow to cool for 15-20 minutes before slicing.