Directions

1. Pre-heat the oven to 180°C / Fan 160°C. Grease and line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

2. Place the brownie mix in a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the egg, add to the mix and stir together well. Spread the batter into the tin and smooth the top. Bake for approximately 18-22 minutes. When it’s done, leave to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack.

3. Place the cherry pieces on kitchen roll to remove excess moisture and attach to cocktail sticks. Melt a small amount of the chocolate in a heatproof bowl over simmering water and dip the cherries in the melted chocolate. Place on one side to set, then remove the cocktail sticks.

4. Cream the butter or dairy free alternative until light and fluffy, then add the icing sugar and milk or almond milk and crumble the brownie into a large bowl. Add the buttercream and mix until evenly blended. Using the palm of your hands roll enough of the brownie mixture to make a 2.5 cm ball, placing a chocolate cherry piece made earlier in the middle as you roll. Lay the cake balls on a lined baking tray and repeat until all the mixture has been shaped. Put the tray in the fridge to chill for at least 20 minutes.

5. Melt the remaining chocolate and dip the end of the lollipop stick, then, while the chocolate is still wet, attach it to the cake pop. Once the cake pop is secured to the stick, carefully dip in the melted chocolate, repeat with each cake pop. Sprinkle with your choice of decorations and leave to set in the fridge by standing up in a pierced polystyrene cube or something similar.