Preheat oven to 160 degrees celsius and line a 20cm square tin with baking paper. Set aside.
Place the butter into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2.
Add the caster sugar and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl.
Add the vanilla extract and the eggs and mix on Speed 4, 10 seconds.
Add the plain flour into the bowl and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix again for 5 seconds.
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, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9. Add the butter, milk and vanilla extract and mix for 30 seconds on Speed 4. Divide into bowls and add 1-2 drops of food colouring per bowl. Stir until combined.
Spread the frosting over the top of the brownie pops and decorate with sprinkles, 100s and 1000s and silver baubles.