Vanilla Cream Popsicles with Brownie-Toffee Crunch (Gluten Free!

• Vegetarian
• Gluten free

• Produce

  • 1 Rodelle madagascar bourbon vanilla bean

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 tbsp Corn starch
  • 8 oz Dark chocolate
  • 1 tbsp Rodelle gourmet baking cocoa
  • 1/8 tsp Salt
  • 3/4 cups Sugar

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Condensed milk, sweetened
  • 1 1/2 cups Whole milk

• Desserts

  • 1/2 cup Toffee

Found on floatingkitchen.net

Description

Ingredients

• 6 tablespoons unsalted butter, cubed
• 8 ounces dark chocolate, chopped
• 3/4 cups sugar
• 1/8 tsp. salt
• 2 eggs, at room temperature
• 1 tablespoon Rodelle Gourmet Baking Cocoa
• 3 tablespoons corn starch
• 1 1/2 cups whole milk
• 1 cup sweetened condensed milk
• 1 Rodelle Madagascar Bourbon Vanilla Bean
• About 1/2 cup chopped toffee

Directions

• Make the brownies. Pre-heat your oven to 350 degrees. Line an 8 X 8-inch baking pan with parchment paper, letting some hang over the sides (you will use this to lift out the brownies later). Spray the parchment paper with non-stick cooking spray.
• In a medium saucepan over medium heat, melt the butter. Turn the heat down to low and add the chopped chocolate, stirring with a wooden spoon until the chocolate is completely melted. Remove from the heat. Stir in the salt and the sugar. Then stir in the eggs one at a time. Add the cocoa powder and corn starch and stir the batter vigorously for at least 1 minute. The batter will appear lumpy at first, but will smooth out as you stir. Pour the batter into your prepared baking pan and bake in your pre-heated oven for 25-28 minutes. Remove from the oven and let the brownies cool completely in their pan. Once completely cooled, crumble about 1 1/2 cups worth of the brownies. You will not use all the brownies for this recipe. But I think you know what to do with the leftovers (hint: eat them!).
• Add the milk and the sweetened condensed milk to a microwave safe bowl. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the milk mixture. Whisk briefly. Microwave the mixture for 30 seconds on high. Whisk vigorously. Then microwave for an additional 30 seconds and whisk vigorously again. This helps to incorporate the sweetened condensed milk and separate the vanilla bean seeds.
• Assemble the popsicles. Spoon about 1 tablespoon of the milk mixture into your popsicle molds. Transfer the molds to your freezer for about 30-40 minutes to give the milk layer time to firm up slightly. Add some brownie crumbles to each of the popsicles molds. Don’t fill the molds completely at this time. Using something long and skinny, like a straw or a butter knife, gently push the brownies down into the mold. But don’t pack them in too tightly. You want some spaces (the milk mixture will fill in the spaces). Sprinkle some of the toffee pieces over the top. Then repeat, adding more brownie crumbles and then toffee pieces, until the molds are almost filled. Whisk the milk mixture and then pour in enough of it to cover the brownie-toffee layers, filling the molds until it the liquid reaches the top.
• Place the popsicle in your freezer and allow the popsicles to partially set (about 1 hour) before inserting wooden sticks or dowels. Continue to freeze until completely solid, about 6 hours.
• Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.