Pre-heat your oven to 180°C/ 356°F. Line the bottom of your baking tray with baking paper and grease the sides with a small amount of butter. Note, I used a small 15cm baking tray with a removable bottom for this recipe. If your baking tray is bigger, bear in mind that your brownies will be thinner than mine photographed. To combat this, you could increase the ingredient amounts
In a saucepan, melt your butter on a low heat. Once melted, add your milk, sugar and vanilla extract and combine. Then add the chocolate. Take off the heat and continue stirring until the chocolate is completely melted.
In a large bowl, sieve the flour, cocoa powder and salt. Combine together with a spoon.
Pour the wet ingredients into the large bowl with the dry ingredients. Mix together.
Pour the brownies into your lined baking tray. Bake your brownies for 20 minutes. When they come out, they may seem gooey on the inside- this will firm up once they are cooled. They will form the best gooey brownie! If you do want yours less gooey, keep them in for longer. Once the time is up, remove the brownies from the oven and leave the brownies to completely cool.
In a large bowl, combine the coco pops and melted chocolate. Mix it together until it is completely incorporated!
On top of your cooled brownie layer, add the coco pops mixture. Press this on lightly so that all of the coco pops are evenly distributed. Then chill the brownies for around 1 hour.
Once the brownies are chilled, slice them up and devour! They will last a good few days if you store in an airtight container.