So it's basically summer, and now that my son is 4 he is very aware of the food scene and ice cream truck.  It's so easy when they're real young, my 1 year old is still getting excited over bananas!  Anywho, I make real juice pops and smoothie pops (great for leftover smoothies) for emergency situations like when the neighborhood children come running out with electric green ice pops, but my little guy wanted chocolate.  So chocolate he will get. I usually get away with the good old "mommy has no money" when the ice-cream truck comes around and we are out, but now he's on my block every night!  And my kid sees all the other kids getting ice-cream.  And it's not that I'm just a food snob (which I am) but he will have diarrhea for a week if he has ice-cream, so no thanks.  He was beyond thrilled to have these.  I even pour some into little silicone molds and stick smaller sticks in them, because really a full ice pop is pretty big for a 4 year old going to bed shortly!

You can skip the egg yolk but it just makes the whole brownie batter thing so much more authentic feeling.  This recipe is actually a part of another recipe from my new book I'm working on, it was kind of an accident because I froze some leftovers and BAM brownie batter fudgsicles were born! If you wind up with more "batter" than molds, you can also freeze some in silicone molds or muffin papers and transfer into plastic baggies when fully frozen for bite sized frozen treats.  You can certainly add more chocolate chips to your taste, but I find this the perfect amount of sweetness without sugar overload. And I like that the sugar is balanced with some fat.  You can taste your "batter" from the blender before freezing.  

Brownie batter fudgesicles 

Servings: 8ish (depending on mold size)

Prep time: 25 mins

Total time: 2-4 hrs 

Special equipment: Popsicle molds and sticks 

Ingredients: 

2 tbsp water

2 tbsp unsweetened cocoa powder

1/4 cup coconut sugar

1 cup chocolate chips 

1/4 cup butter

1 tsp vanilla extract

1 egg yolk (raw)

1 can of unsweetened coconut milk (13.5 oz)

Directions:

Melt water, cocoa, coconut sugar, chocolate chips, and butter together in a sauce pan on low just until melted, careful not to overheat.  

Blend melted mixture with vanilla, egg yolk, and milk.

Freeze 2-4 hrs until solid in popsicle molds.