Bake brownies and cut away the edges once they cool.
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Add brownies (less the edges) to a bowl and mix to crumble.
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Add cream cheese and beat to combine.
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Use a cookie scoop to create cake balls.
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Refrigerate until no longer sticky, then roll between your palms to make a smooth circle.
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Refrigerate again. Melt candy melts over low heat, stirring constantly.
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Dip lollipop stick in the candy melt and place it halfway into the cake ball.
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Refrigerate again until candy melt hardens.
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Dip cake ball into candy melt to coat throughly and let excess chocolate drip off.
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Immediately add candy eyes.
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Let harden thoroughly, standing upside down in flower foam or small holes in a box.
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Store any leftovers in a single layer in a container in the fridge for up to two weeks.
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