Brownie Pops - cooking recipe

Ingredients

1 (22 1/2 ounce) box brownie mix, with chocolate syrup pouch, 1 box (1 lb, 6.5 oz, Betty Crocker)
3 eggs
oil
water
24 craft sticks (flat wooden sticks with round ends)
1 cup semi-sweet chocolate chips (6 oz)
2 teaspoons shortening

Preparation

Preheat oven to 350 degrees. Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
Make brownie mix as directed on box for 13x9 inch pan. Cool completely, about 1 hour.
Place brownies in freezer for 30 minutes.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches.
Gently insert stick into end of each bar, peeling foil from bars.
Place on baking sheet, freeze 30 minutes.
In microwavable bowl, microwave chocolate chips and shortening on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time.
Dip top 1/3 to 1/2 of each brownie into chocolate.
Decorate with sprinkles, candy, etc.
Lay flat on waxed paper or foil to dry.