This protein smoothie with strawberries and bananas is a tasty, healthful option that’s ideal for a post-workout meal. The kids can use it as a nutritious substitute for an ice cream shake. You can use other fruits in place of the banana and strawberries, such as kiwi, pineapple, pears, mango, blueberries, etc. Enjoy and be imaginative!
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 25 |
| Yield: | 25 pops |
Ingredients
- ½ cup butter
- 1 cup white sugar
- 2 (1 ounce) squares unsweetened baking chocolate, chopped
- 2 eggs
- ¾ cup all-purpose flour
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®) (Optional)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup butter
- 1 (1 ounce) square unsweetened baking chocolate, chopped
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®) (Optional)
- ½ cup confectioners’ sugar
- 1 ½ cups chocolate confectioners’ coating
- ¼ cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking pan.
- Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
- Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners’ sugar. Crumble the cooled brownies into the mixture; stir to combine.
- Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
- Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
- Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 70 mg |
| Sugars | 11 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
101/100
This was a really fun recipe to make! I used almond bark as I could not find anything called confectioner chocolate- turns out they both are basically very similar. Since Grand Marinier is unbelievably expensive, I substitued orange extract and you just cannot beat the chocolate with orange combo. Followed the rest of the recipe to a T and turned out great! Would be adorable at a baby shower or as a hostess gift!
Amazing. …they came out really good, everyone loved them…thanks
Great recipe, especially for brownie lovers like me 🙂