Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Add sugar, flour, eggs, vanilla and salt; mix well.
Spread batter evenly into greased 8-inch square baking pan. Bake for 23 to 27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.
Melt remaining 1/4 cup butter and 1 ounce chocolate as above. Finely crumble cooled brownie into large bowl. Add butter mixture and powdered sugar; mix well.
Shape mixture into 1-inch balls; place onto waxed paper-lined jelly-roll pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
Melt candy coating according to package directions; keep warm. Remove 1/3 of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.