Heat oven to 325 degrees F.

Grease side and bottom of 9x9 inch pan with butter or oil.

In a bowl, combine brownie mix, water, egg and vegetable oil until well blended. Note: I’m only using ½ of the 20 oz pouch brownie mix.

Pour mixture evenly in pan.

Bake for 12 to 17 minutes. I used a toaster oven and it was done in 15 minutes.

Bake until toothpick inserted 2 inches from side of pan comes out almost clean.

Let it cool.

Use a spatula to loosen the edges of brownie and remove from pan.

Use a heart shaped cookie cutter. I used 2 sizes.

Gently insert skewer or cake pop sticks half-way at the bottom of brownie.

Heart Shaped Brownie Cake Pops

In a small bowl, add chocolate melts and place in the microwave.

Set time to 15 second intervals until melted. Stir until smooth. If there are small specks of melts left, blend well and it will eventually melt while hot. Don’t overheat, it will burn easily.

Take a brownie. Hold stick and dip brownie. Lift and tilt from side to side letting excess chocolate to fall back in bowl.

Sprinkle with your favorite topping while chocolate has not set.

Place in a tall glass or styro foam to dry for about 5 minutes.

If you like to decorate with white chocolate, take a fork or a pastry icing bag. Drizzle or pipe white chocolate over brownie cake pops.

Refrigerate for up to 3 days.