Amelia’s Red Nose Day brownie cake pops!

Get ready for Red Nose Day with these delightfully delicious, and so simple to make Red Nose Day cake pops from Junior Bake Off winner, Amelia!

This recipe will make approximately 24 cake pops.

These amazing little Red Nose Day cake pops would be the perfect treat to bring to a Comic Relief bake sale! But not just that, as an extra bonus, why not take a silly selfie and hold up your cake pop and pull a fun face and send it to Blue Peter!

Preheat your fan oven to 170 degrees.

Grease and line a 20cm square baking tin with parchment paper. 

With help from a grown up melt your butter and 190g of cooking chocolate in a large saucepan. Alternatively, you could do this step in a bowl in the microwave. Use 10 second bursts to heat your chocolate and stir at every interval to prevent the chocolate from burning. BE CAREFUL as the melted chocolate will be hot.

Leave your mixture to cool until it's lukewarm.

In a separate bowl, beat the eggs and sugar with your vanilla paste or extract.

Add your eggs and sugar mixture to the lukewarm chocolate and beat together. PLEASE NOTE: If the melted chocolate is too hot, the eggs will scramble, so be patient and wait till your chocolate has cooled down.

Add flour and salt to the mixture and combine until smooth and glossy.

Once smooth, scrape your brownie mixture into the greased and lined baking tin.

Bake your brownie mixture for 20-25 mins until the top looks cracked and speckled. With help from an adult use a skewer to test that your brownie is cooked, it should come out moist but clean.

Once your brownie mixture is ready, remove from the oven and leave it to cool in the tin for 10 minutes. Place your brownie on a cooling rack and allow it to cool completely.

Now for the fun bit!! It's time to get a little messy! Place your brownie in a large bowl and crumble into large crumbs using your fingers!

Using your hands, grab some of the crumbled brownie mix and squish together. Shape into sprout sized balls and smooth them out gently.

Place the balls onto a baking sheet lined with parchment and leave them to rest in the fridge for 2 hours.

Once the balls are suitably chilled, melt 300g of dark cooking chocolate in a bowl set over a pan of simmering water or in a microwave, as before.

Remove the brownie balls from the fridge. To make sure the cake pop stays in place, first dip the end of a cake pop stick into the melted chocolate (approximately 1cm deep) and then insert, almost fully, into the centre of each brownie ball. This will ensure the stick stays in place as the chocolate sets!

Repeat for each ball!

Set aside your bowl of melted chocolate and another bowl of your red sprinkles, it's time to get creative!

Take a cake pop and dip it into the melted dark chocolate until it's fully coated. Take care to allow any excess chocolate to drip back into the pan or bowl. Use a spoon to help you coat it if necessary and try to work as quickly as possible, you don't want the chocolate to cool too much! You might want to bring a friend, sibling or parent to help speed things up, but we cannot be responsible for any brownie balls, chocolate or sprinkles that are eaten in this process.

Once your cake pop is fully coated in chocolate, quickly dip it into the red sprinkles and cover completely. It should resemble a lovely red nose!

Finally, your cake pops can be placed upside down on a tray lined with parchment and allowed to set by chilling in the fridge again.

Now it's time to pose for a silly selfie before eating your Red Nose Day brownie pops!

We love to see your amazing bakes! If you give this recipe a go, make sure you send us a picture using the "Send your stuff" button below!

Here's a list of things you'll need to swap to make this a vegan recipe!

To make the vegan brownie:

• 150g dark vegan cooking chocolate

• 2 tbsp ground flaxseed soaked in 4 tbsp water

• 60g ground almonds

• 60g cocoa powder

• 125g self raising flour

• 80g vegan margarine spread

• Pinch salt

• 220g light muscovado sugar (golden caster sugar can be used as an alternative)

• ¼ tsp baking powder

• 1 tbsp vanilla extract/ paste (optional)

For the brownie pop coating:

• 300g dark vegan cooking chocolate

• Vegan red sprinkles

Melt the margarine spread and dark chocolate with 80ml of water in a large saucepan. You could do this step in a bowl in the microwave, if you do, use 10 second bursts and stir at every interval to prevent the chocolate from burning. Please ask an adult for help with this stage.

Whisk in the sugar to the melted chocolate mixture until it's smooth and glossy and the sugar has fully dissolved.

Stir in the flaxseed and water mixture to your melted chocolate mixture, add 1 tbsp of vanilla extract, if using.

Add the flour, almonds, cocoa powder, baking powder and salt and combine.

Scrape your mixture into your lined baking tin.

Bake for 35-40 mins until the top is cracked and a skewer comes out moist but clean.

Leave your brownie to cool in the tray for 10 minutes, then place on a cooling rack and leave until completely cool.

Crumble the brownie with your hands and shape it into small balls, and begin melting 300g of your vegan dark chocolate.

Use steps 4 and 5 in the above recipe to finish off your vegan version of this bake! Make sure to upload a picture of your vegan cake pop, we can't wait to see how tasty they look!