Mini Flower Pot Brownie Poppers {Gluten Free}

It’s Officially Spring! I always feel like such a champion when I’ve made it through another Utah winter. The warmer temps mixing in, longer days, and all the flowers, blooms, and grass greening up makes everything so wonderful!y

My daughter has a March birthday and this year she wanted all things flowers, garden, and fairies. We brainstormed and came up with these fun Brownie Popper Flower Pots.

Don’t they just scream SPRING!

These are really fun to make, and my daughter loved helping! These would be a fun little project to do with your kids. How fun would they be on your Easter table!?

Start out with some chocolate frosting (we made our own, recipe below), chocolate sprinkles and some gluten free Brownie Poppers from New Grains Bakery (found here and here).

Warm up the chocolate frosting (recipe below) so it is workable. Dip/spread the topside of the brownie popper into the warmed chocolate frosting.

Yummy Chocolatey deliciousness!

Next, dip the same side of the brownie popper into a bowl of sprinkles.

Now the “dirt” frosting is ready for flowers!

Place that cute little brownie popper into a mini terra cotta pot. Secure a flower with a little dab of chocolate frosting. We used real violas (yes, they are edible), and also some edible royal icing flowers. These, these or these

Aren’t they the cutest little spring treat?

 

Mini Flower Pot Brownie Poppers

New Grains Gluten Free Brownie Poppers (found here or here)
Chocolate frosting *recipe below
Chocolate sprinkles
Fresh violas, or candy flowers , or these, these
Mini 1 1/2 inch Terra-cotta flower pots

Slightly warm up your chocolate frosting so its a bit melty and pliable. Place frosting in a small ramekin. Pour chocolate sprinkles into an additional small ramekin. Dip the top of the brownie poppers into the frosting, the immediately dip it into the sprinkles. Place in a mini terra-cotta pot. Secure fresh violas or candy flowers with a bit of frosting. Enjoy!

Chocolate Powdered Sugar Frosting

1/4 cup butter
3 Tbsp. cocoa powder
3 cups powdered sugar
1/4 cup milk

Add butter to a small sauce pan and melt. Add cocoa powder and whisk until smooth. Remove from heat. Add powdered sugar one cup at a time, stirring well. Add the milk a little bit at a time until you have a good dipping/spreading consistency. (If its too runny, the frosting and sprinkles will just run off of the brownie popper.)

*This makes enough frosting to make cupcakes and brownie poppers. Half the batch if only doing brownie poppers.

 

XO,

Carly

*This post is sponsored by New Grains Bakery. All recipes and opinions are my own.