Halloween Whole Wheat Brownie Bars

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Rich, fudgy whole wheat brownies covered in chocolate, loaded with sprinkles and served like a lollipop - yum!


  • 1 cup unsalted butter
  • 4 eggs
  • 2 egg yolks
  • 2 tsp. vanilla extract
  • 2 boxes Hodgson Mill Whole Wheat Brownie Mix
  • 2 tsp. baking powder
  • 1 10-oz bag mini semi-sweet chocolate chips
  • 2 1/4 cups white chocolate candy melts, divided
  • 2 cups dark chocolate candy melts
  • 2 Tbsp. coconut oil
  • 18 lollipop or popsicle sticks
  • Assorted Halloween sprinkles and candy, for decorating



Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper (leave ends long to aid in removing brownies from pan.) Lightly grease paper with nonstick spray.

In a large saucepan, Melt butter, then set aside to cool for 5 minutes.  In a medium bowl whisk together eggs, egg yolks and vanilla, then whisk them into melted cooled butter.  Next, whisk in both boxes of brownie mix and additional baking powder.  Stir in mini chocolate chips.  Spread batter into prepared pan.

Bake at 350°F for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean.  Allow the brownies to cool completely in the pan.

Once cool, run a thin knife around the edge of the brownies if stuck to sides; invert pan over a large cutting board.  Remove paper and leave brownies upside-down - the smoother bottom surface works best for decorating.  Cut into 18 equal bars. 

Next, melt 1/4 cup of white candy melts in a small bowl in the microwave for a minute, or until completely melted.  Stir until smooth and then dip the tip of a decorative stick into the melted candy, and insert stick into the skinny end of a brownie, about two inches deep.  Repeat until each bar has a stick. Set bars aside until the candy has hardened and the sticks are secure, about 10 minutes. 

Place brownie bars on wire racks that are centered over a sheet of parchment or wax paper (to catch drips and make clean-up easier). Set out sprinkles and candy for decorations. Next, mix two cups of dark chocolate candy melts with one tablespoon of coconut oil in a microwave safe measuring cup or small bowl and heat on High in the microwave for one minute.  Remove from microwave and stir. Repeat at 30 second intervals until the candy is fully melted and smooth. 

Pour two tablespoons or more of the melted candy over each brownie bar and smooth over the top and sides with a small spatula or knife.  (Leave the bottom plain.) Decorate each brownie bar immediately while chocolate is wet. Repeat this process with half of the remaining brownie bars (9 total). 

Switch to white chocolate candy melts (following the same melting and spreading procedure) and finish decorating the remaining 9 bars.  

Allow bars to dry on wire racks until candy is firm, about 20 minutes.  The brownie bars can be kept in an airtight container for up to 4 days.

Notes: Any color or flavor of candy melts can be used.

Makes 18 brownie bars Print this Recipe

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