Preheat oven to 160 degrees celsius and line a 20cm square tin with baking paper. Set aside.
Place the butter into a microwave-safe bowl. Heat for 1 minute.
Add the caster sugar and cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time. Allow to cool slightly.
Add the vanilla extract and the eggs and whisk until combined.
Sift the plain flour into the bowl and mix gently.
Pour the brownie mixture into the prepared tin and bake for 30 minutes or until just cooked through (do not overcook). Leave in the tin to cool completely.
Trim any raised edges off the brownie so you have a completely flat square brownie.
Turn the brownie over onto a flat board.
Cut the brownie into 8 equal rectangles (or 16 smaller rectangles if you prefer) and then shape the top of each into a classic rounded ‘ice-cream’ shape.
Place an icy-pole stick into the base of each brownie pop.
To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes). Slowly add the icing sugar mixture, milk and vanilla extract and beat until smooth and creamy. Divide into bowls and add 1-2 drops of food colouring per bowl. Beat until combined.
Spread the frosting over the top of the brownie pops and decorate with sprinkles, 100s and 1000s and silver baubles.