Start by preheating your oven according to the instructions on your brownie mix box. Line a baking pan with parchment paper so the brownies don’t stick.

In a large mixing bowl, prepare the brownie batter exactly as the box directs.

Pour the batter into your prepared pan and bake following the package directions. Once they’re done, let the brownies cool completely before moving on.

In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy. Break the cooled brownies into small chunks, then mix them into the cream cheese mixture until everything is evenly combined.

Using your hands or a small cookie scoop, roll the mixture into balls about 1–1.5 inches wide. Place them on a baking sheet lined with parchment paper.

Melt a little bit of candy melts or chocolate chips. Dip the tip of each lollipop stick into the melted chocolate, then push it halfway into each brownie ball this helps the sticks stay in place. Chill the cake pops in the fridge for 15–20 minutes so they firm up.

In a microwave-safe bowl, melt your chocolate candy melts with 2 teaspoons of shortening (and optionally 1 tablespoon of coconut oil) in 30-second bursts, stirring in between, until smooth and glossy.

Take the chilled cake pops out of the fridge and dip each one into the melted chocolate, gently tapping off any extra chocolate.

While the coating is still soft, sprinkle on toppings like sprinkles, crushed nuts, or drizzle with more chocolate.

Stand the cake pops upright in a styrofoam block or cake pop stand and let the chocolate harden completely. Once set, they’re ready to enjoy! Store leftovers in an airtight container at room temperature or in the fridge.