1. Add the brownies to a bowl and crumble with a fork. Melt the chocolate in the microwave (or over a pot with simmering water) and let cool down a bit. Add the butter and confectioners’ sugar to a second bowl and mix until well combined. Add the melted chocolate and mix to combine, then add to the bowl with the brownie crumbs and fold in (you can use your hands) – the mixture should look and feel like wet dough. Shape 8 balls out of the mixture and press a cake pop stick into each ball. Line a small baking sheet with baking parchment and place the cake pops on top – chill in the fridge for about 2-3 hours or overnight.

2. To decorate the cake pops take them out of the fridge and let them warm up a bit for about 15-20 minutes – if the temperature difference between cake pop and chocolate is too high, the chocolate might crack. Melt the chocolate glaze in the microwave (or over a pot with simmering water) – if you use a glass/bowl that is only slightly larger than the cake pop balls it will be easier to coat the cake pops. Press the small pretzels into the balls in the position you want them, same for the skittles nose – remove all of it again and keep in mind where the indentations are. Work on only one cake pop at a time. Dip the cake pop into the melted chocolate and let excess chocolate drip off. When the chocolate stops dripping, press the pretzels and skittles nose into the (probably now less visible) indentations you created before, then add the candy eyes to the face as well. Push the cake pop stick into a polystyrene block or similar and let the chocolate set for about 15 minutes. While the chocolate of the first one is setting you can start working on the next one. Store the cake pops in a cool place – preferably the fridge if your kitchen is a bit warm.