He asks for NOTHING, and when he does, the request is simple:
Preferably with a side of chocolate.
So for my last pop of the season I had to deliver.
And deliver these do.
I hope you’ve enjoyed this year’s pops – and stay tuned! I’ve got some fun things planned for fall!
adapted from I Am a Food Blog
brownie “chunks” (I halved this recipe and baked in an 8 x 8 pan; read notes, below, for more)
6 tablespoons sugar
6 tablespoons unsweetened cocoa powder (read notes, below, for more)
2 teaspoons cornstarch
pinch of kosher salt
1 1/2 cups milk
1/4 teaspoon vanilla
Place sugar, cocoa powder, cornstarch and salt in a medium saucepan. Add 1/2 cup of the milk and whisk till smooth. Add remaining milk and whisk again. Bring to a simmer over medium heat, whisking occasionally. Simmer for 2 minutes. Remove from heat and stir in vanilla.
Cool mixture completely (either in or out of the fridge).
Place one brownie chunk in the bottom of each of eight popsicle molds. Insert a stick into each chunk to secure, and fill with a few more chunks. Pour the fudgesicle mixture into each mold, leaving a bit of room at the tops to allow for expansion. Freeze till solid.
To release the pops, hold molds briefly under hot water.
1. I tried this recipe using both natural and Dutch cocoa. Both were delicious. The pops with natural cocoa looked prettier, as you could see the brownie chunks scattered throughout. The ones made with Dutch cocoa were darker and had a deeper chocolate flavor.
Trying both wouldn’t be the worst experiment you ever conducted.
2. Regarding the brownie chunks: you can use any recipe you like, or even storebought. I would suggest a “cakier” recipe versus “fudgey” as they will hold their shape better.
This delicious recipe brought to you by Sheri Silver
Check out my Pinterest board, for all of my popsicle recipes!