Prepare an 8x8 inch baking dish by lining it with aluminum foil then spraying it with cooking spray. Set aside.

Prepare the brownies per the instructions (using ingredients listed) on the back of the brownie mix box.

Pour the brownie mix into the prepared baking dish and bake in the oven per the instructions on the box.

Once the brownies are done baking, set the dish on a cooling rack for 10 minutes. After 10 minutes, place the baking dish in the freezer for 45-60 minutes to chill.

Once the brownies have chilled, peel the aluminum from the sides of the baking dish and remove the entire block of brownies onto a cutting board covered in parchment paper.

Cut the brownies into 16 equal squares. Carefully push a popsicle stick into each brownie square.

Melt the white chocolate over a double boiler until it is smooth. Remove the bowl from the pot and set on the table near your brownie pops.

You will want to work quickly with the next part, and it is best to finish one brownie pop before moving on to the next. Dip a corner of each brownie into the white chocolate mixture. **Please see the note in the “tips” section!**.

Apply the sprinkles to the melted chocolate and set the brownie on a piece of parchment paper or cooling rack to let the white chocolate harden.

Once all the brownies have been dipped and sprinkles have been applied, you can set them in the refrigerator for an additional 10 minutes so that the white chocolate can harden.

Serve at room temperature.