Sweetpotato Halloween Brownie Pops
Servings: 16
Calories: 316kcal
Equipment
- Popsicle Sticks
- Silicone Cake Pop Molds
Ingredients
- 2 C. sweetpotatoes cooked and mashed (+ additional 3½ Tbsp reserved for icing)
- ⅔ C. melted unsalted butter
- 1 C. melted dark chocolate chips
- 2 eggs
- 1 C. soft brown sugar
- 2 tsp. vanilla extract
- ½ C. plain flour
- 1 tsp. baking powder
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- 3½ Tbsp. sweetpotato mashed for icing
- ¾ C. powdered sugar
- Confectionary eyes
Instructions
- In a bowl, melt the butter and dark chocolate together over a saucepan of warm water.
- In a separate bowl, mix the eggs and soft brown sugar and then combine both mixes together before adding the remaining brownie batter ingredients. Ensure they are mixed together thoroughly.
- Pour the brownie batter into the cake molds, filling until ¾ of the cavity is full. Insert the sticks then bake for 20 minutes.
- Once baked, let the lollipops cool completely.
- Meanwhile, make the sweetpotato icing by mixing the remaining sweetpotato mash and powdered sugar in a bowl then transfer into a piping bag. Thin with milk if needed.
- Remove the lollypop brownies, and with the sweetpotato icing, pipe strips across each brownie at random angles and affix two confectionery eyes to each brownie before serving.
Nutrition
Serving: 1Brownie | Calories: 316kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 79mg | Potassium: 250mg | Fiber: 2g | Sugar: 32g | Vitamin A: 5095IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg | Net Carbohydrates: 45g