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Chocolate Brownie Popsicles

Chocolate brownie popsicles on a teal baking pan

Chocolate Brownie Popsicles

guest post by ashley schuering -

Make your summer a little sweeter with a batch of our easy Chocolate Brownie Popsicles. These blissfully chocolatey treats feature a rich and creamy pudding base with chewy chunks of brownie batter—perfect for satisfying any sweet tooth!

Why You’ll Love These Fudgy Brownie Pops

  • Between the creamy chocolate pudding and the decadent brownie batter chunks, these homemade popsicles are a chocoholic’s dream come true!
  • All you need are just 9 simple ingredients, most of which are pantry staples.
  • Our easy brownie popsicle recipe comes together with just 15 minutes of active work.

Ingredients & Substitutions

  • Deluxious Dark Drinking Chocolate Mix - Our luxurious, award-winning drinking chocolate isn’t just for chilly weather! It adds deep, dark chocolatey goodness to every bite of these chocolate fudge pops.
  • All-Purpose Flour - This pantry staple is the perfect base for our brownie batter. Feel free to swap in oat flour or the cup-for-cup gluten-free flour blend of your choice.
  • Granulated Sugar - White sugar has a neutral sweetness, allowing the dark chocolate to shine.
  • Cornstarch - For thickening the pudding base to creamy, dreamy perfection. Can’t do corn? Swap in an equal amount of potato starch.
  • Milk - We used whole milk for a decadent mouthfeel, but you’re welcome to use 2% milk, coconut milk, or oat milk if you prefer.
  • Unsalted Butter - Coconut oil also works!
  • Agave Nectar - This liquid sweetener creates a lovely, chewy brownie batter consistency. Feel free to use maple syrup or honey instead.
  • Pure Vanilla Extract - For adding aromatic warmth.
  • Fine Sea Salt - A touch of salt helps to balance out the sweetness for an even more crave-worthy dessert.

How To Make Brownie Popsicles

This chocolate popsicle recipe comes together in just a few simple steps:

Step 1: Whisk together ⅓ cup white sugar, ¼ cup tablespoons deluxious dark drinking chocolate, ¼ cup cornstarch or potato starch (sifted), and 1 teaspoon of salt in a saucepan. Place over medium heat, and stir in 2 ¾ cups whole milk.

Step 2: Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon—about 5 minutes.

Step 3: Remove the pudding from heat, and stir in 2 tablespoons butter or coconut oil and 1 teaspoon vanilla extract. Set aside to cool.

Step 4: Heat treat 6 tablespoons of all-purpose flour by microwaving in 30-second intervals until it hits 165ºF, stirring between each to prevent burning. (If you use oat flour, you can skip this step.)

Step 5: Make brownie batter. Mix heat-treated flour with 3 tablespoons of melted butter or coconut oil, 3 tablespoons agave nectar, ½ teaspoon pure vanilla extract, ¼ cup deluxious dark drinking chocolate, and ¾ teaspoon of salt until well-combined.

Step 6: Assemble. Add small dollops of brownie batter to popsicle molds, then top with about ⅓ of the pudding mixture. Repeat until all of the brownie batter and pudding are evenly distributed between the molds.

Step 7: Freeze the homemade fudge pops for at least 4 hours in the coldest part of your freezer.

Step 8: Dip the popsicle molds into a pot of warm water to help the popsicles release from the molds. Enjoy!

Optional Variations

    • Gluten-Free - Feel free to use either a cup-for-cup all-purpose gluten-free flour blend or oat flour to keep these brownie fudge pops mostly gluten-free. (Note that Chuao’s drinking chocolate is processed in a facility that also processes wheat, so it is not safe for celiacs.)
    • Mayan Chocolate Popsicles - Combine fire and ice by using our spicy maya drinking chocolate. 
  • Chocolate Covered Popsicles - Can’t get enough chocolate? We don’t blame you! Melt your favorite Chuao chocolate bar in a double boiler, then drizzle it over your brownie popsicles before serving.
  • Expert Tips

    • Sift your starch to ensure a silky smooth fudge pop base.
    • Pay attention to the corners of your pot when you’re making the chocolate pudding mixture to ensure it doesn’t burn.


    How do you make popsicles creamy not icy?

    First, don’t be afraid of fat! We recommend using at least 2% milk for the best results. Second, the addition of starch (either corn or potato) helps ensure the perfect creamy consistency.

    What can I use to make popsicles if I don’t have a specific popsicle mold?

    Small paper Dixie cups, large ice cube molds, popover pans, or canele molds all work great!

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