Cover an 8x8 inch baking dish with aluminum foil on, making sure to cover the entire surface of the dish. Then spray the dish with cooking spray. Set aside.
Prepare the brownie batter per the instructions on the brownie mix box and pour it into the prepared baking dish.
Bake the brownies according to the time chart on the back of the brownie mix box.
When the brownies are done baking, remove them from the oven and place the dish on a cooling rack for about 10 minutes or until it is at room temperature.
Next, take the dish and place it in the freezer for 45-60 minutes. You may want to set a potholder beneath the dish.
After the brownies have chilled, peel the aluminum from around the sides of the baking dish and lift the brownies out, placing them on a cutting board or parchment paper. Cut the brownies into 16 even squares and plunge a popsicle stick into the bottom of each square to make a “pop”.
Melt the white chocolate in a bowl over a double boiler until smooth. You can also microwave in a microwave safe bowl, for 10- 15 seconds at a time, stirring in between sessions until smooth. Remove the bowl and set on a heat-safe surface.
Working quickly, dip each brownie into the white chocolate and cover it with sprinkles. **See note in the “tips” section for more detail**.
Set the brownie pop on a cooling rack or a piece of parchment paper. Let them sit for 10 minutes or you can also place them in the refrigerator for 10 minutes so that the white chocolate can harden.
Serve at room temperature.