Gingerbread Brownie Pops
Gingerbread Brownies combine rich chocolate flavor with warm holiday spices like cinnamon and ginger. Encased in a luscious chocolate shell and served on popsicle sticks, these gluten-free treats are perfect for festive gatherings or as a special dessert for the season.
Servings: 12 Brownie Pops
Ingredients
- 1/4 cup grass-fed butter
- 1/2 cup dark chocolate
- 1/3 cup maple syrup
- 2/3 cup monkfruit sugar
- 2 large eggs room temperature
- 3/4 cup gluten-free all purpose flour
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 cup dark chocolate melted
Instructions
- Preheat your oven to 350°F. Lightly grease a silicone mold or baking pan.
- In a small saucepan or microwave-safe bowl, melt the butter and chocolate together until smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk the monkfruit sugar and eggs until combined. Add the maple syrup and the melted butter-chocolate mixture, stirring until smooth.
- Mix in the ground cinnamon, ground ginger, and gluten-free all-purpose flour. Stir just until combined, being careful to not over mix.
- Pour the batter into the prepared mold or pan, filling up the gingerbread halfway. Bake for 18-20, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before removing them from the mold or pan.
- Wash and dry the mold. Cover the bottom of the mold with melted dark chocolate. Place a brownie into each mold cavity and freeze for 10 minutes to set.
- Carefully remove the brownies from the mold and insert a popsicle stick into each one.
- Your Gingerbread Brownies are ready to be served! Enjoy them as is or decorate with white chocolate.