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1
Take the entire batch of brownies and crumble it up with your hands until it is a big, messy lump of brownie crumbs. It should be fairly easy to clump together. If it is too crumbly, you can add 1/8 cup of melted butter to the mix; that should do the trick.
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2
Using your hands, roll the deconstructed brownie into small balls, about 1 or 1 1/2 inches in diameter.
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3
Press a lollipop stick into each ball, and then place them on a baking sheet lined with parchment or waxed paper.
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4
Put the rolled brownie pops into the refrigerator for 2 hours, or the freezer for 30 minutes, to chill (this will ensure that they stay on the stick when you dip them later).
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5
Near the end of your chilling period, while the brownie morsels are still chilling, melt your chocolate chips or candy melts in a double boiler over low heat, stirring frequently until melted. Turn off the heat source.
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6
Remove your pops from the freezer or refrigerator a few at a time. Dip each one in the melted candy mixture; tap against the side of the pan so that the excess candy mixture can drip off. If your coverage is not completely even, use the back of a spoon to smooth it.
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7
If you are garnishing with sprinkles, apply them at this point.
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8
Place the dipped pops on waxed paper to set for about 2 hours before serving.
