Today’s Gluten Free Brownie Pops are a terrific example of a fun new way to present an old favorite! After nearly 15 years of writing #ChocolateMonday posts every week, you know I am always on the lookout for fun and different recipes to share with you.
Brownies are always a hit with all generations … is there anyone who doesn’t love brownies? These are so rich and chocolatey, soul satisfying and the perfect ending to any meal or served as an after-school snack.
If you’ve got kids or grandkids, you know that everything tastes better on a stick! No question, they will be thrilled if they can pick up their food and nibble on it without using utensils. Everything on a stick is more fun!
I found a recipe by Erin McDowell on PureWow. She took the recipe a step farther than I did by dipping her brownies in melted chocolate. They are definitely more elegant looking that way, but my gluten-free version brownies were somewhat delicate and I didn’t want to risk them falling off the sticks!
Part of the challenge was that the only sticks I could find at my local craft store were the kind you use for lollipops but traditional flat popsicle sticks like Erin used would definitely hold the brownies more securely with no chance of them spinning.
I like that I can make these a day ahead, wrap them in plastic wrap, and twist the ends around the sticks. This keeps them fresh and saves you last minute baking on the day of your family reunion, birthday party, or potluck supper.
When you have so few ingredients, it is extra important to use the highest quality you can afford because each one will shine in the finished product.
These brownies are packed with chocolate flavor from 2 cups of unsweetened cocoa powder! There is no doubt that these Gluten Free Brownie Pops will satisfy even the most ardent chocolate fans.
Enjoy this fun new way of serving brownies, perfect for any gathering, especially parties!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Gluten Free Brownie Pops:
- Vegetable oil, unsalted butter, sugar, brown sugar, eggs, vanilla, all-purpose flour or GF flour blend, cocoa powder, baking powder, salt, white chocolate
PRO Tip:
Use traditional popsicle sticks, the kind with flat sides, so the brownies don’t spin. I couldn’t find them for this project and used the round lollipop ones. It was a little tricky getting them to sit the way I wanted.
How to make Gluten Free Brownie Pops:
- Mix together the brownie batter and pour into parchment-lined pan
- Bake 30 to 45 minutes, then cool completely in the pan
- Lift the brownies out of the pan and cut into squares
- Insert a stick into the edge of each brownie and drizzle with white chocolate for a fun treat
PRO Tip:
Drizzling with melted white chocolate is optional but it really brightens up the brownie pops. And if you want, you can sprinkle on additional decorations which will stick to the white chocolate if you do it quickly enough.
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Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Gluten Free Brownie Pops
Classic chocolatey Gluten Free Brownie Pops - our favorite chocolate treats served on sticks! Rich and indulgent, your kids and guests are going to love these!
Ingredients
- 3/4 cup vegetable oil
- 1 cup (2 sticks; 226g) unsalted butter, melted
- 1-1/2 cups (297g) granulated sugar
- 1-1/2 cups (320g) firmly packed brown sugar
- 6 large eggs (300g)
- 1 tsp pure vanilla extract
- 1-1/2 cups (180g*) all-purpose flour or gluten-free AP flour blend*
- 1/4 tsp xanthan gum (only if your GF flour doesn't contain it)
- 2 cups (168g) unsweetened cocoa powder (I used natural cocoa)
- 3/4 tsp baking powder
- 1/2 tsp salt
- Flat popsicle or lollipop sticks
- Melted white chocolate, for decorating
Instructions
1. Preheat the oven to 350°F (180°C). Butter a 9-by-13-inch (23x33cm) baking pan and line it with parchment paper, leaving an overhang on two ends to create a sling. Lightly butter the parchment.
2. In the bowl of your stand mixer or a large bowl if using a hand mixer, combine the oil with the butter, sugar, brown sugar, and vanilla extract. Beat on low until fully blended and smooth. When cooled so you can hold your hand on the bottom of the bowl, add the eggs and beat in. Don't add them too soon or you risk scrambling them.
3. In a bowl, whisk together the flour, cocoa powder, baking powder and salt, then slowly, adding them about 1/3 at a time, to the oil/sugar mixture, stirring on low to combine. Scrape the sides and bottom of the bowl.
4. Pour the batter into the prepared pan. Bake 18 to 20 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Watch carefully because every oven is different and yours may bake more quickly than mine did! Remove from the oven and cool completely in the pan on a wire rack.
5. When the brownies are cool, run a spatula around the uncovered edges and use the parchment sling to lift them out of the pan and place on a cutting board. Cut the brownies into about 15 pieces. Slide a stick into one side of each brownie and place on a parchment-lined baking sheet.
6. Drizzle the tops with melted white chocolate. Let the white chocolate set before serving. You can speed this up by transferring the brownie pops to the refrigerator for about 15 minutes. Serve cool or at room temperature.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Original recipe Erin McDowell on PureWow
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 78mgSodium: 147mgCarbohydrates: 39gFiber: 1gSugar: 19gProtein: 6g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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