A quick and easy recipe that will satisfy the tastebuds and keep you cool this summer. The double choc brownie flavour is just an added bonus!
Place the cream, milk, sugar, vanilla, 1 tsp salt and 75g chocolate in a saucepan over medium heat and whisk until combined and smooth, do not boil. Remove from the heat and cool completely.
Remove the crusts from the brownie and reserve for the crumb coating.
Crumble the remaining brownie into a bowl then add the cooled chocolate mixture.
Divide the mixture between 8 x ?-cup-capacity (80ml) popsicle molds and insert popsicle sticks.
Freeze for at least 6 hours or until frozen. Remove the popsicles from their molds and allow to melt slightly on a tray lined with baking paper.
Melt the remaining 75g chocolate then cool.
Finely chop the reserved brownie. Drizzle melted chocolate over each popsicle, then working quickly coat with the crumbled brownie. Repeat with remaining popsicles. Return to freezer for 30 minutes to firm up.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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