First, promise me something: Promise me that you will not hide these frozen mocha brownie bites from your husband. Promise me that you won’t wrap them individually in plastic wrap and store them inside a bag of frozen asparagus in the back of the freezer. Because that would be selfish. And also, there’s a chance that after you sneak one and head back to the couch, you will have a tell-all chocolate stain on your lip, which might lead to questions from your husband, which might lead to an awkward confession. Not that I would know…
To make these, we’re going to use a mini muffin pan to make mini brownie bites. We’re going to top them with a scoop of coffee ice cream (the best ice cream flavor in the world, Amen!). After a quick jaunt in the freezer, we’re going to dunk them in magic shell (melted chocolate + coconut oil). You’re so very welcome. If you have willpower (what is that?) and won’t be eating all 6 brownie bites in one sitting, you should store the brownies at room temperature and pop them back into the muffin pan for their ice cream topping later. You can store them already assembled tightly wrapped in the freezer (not in an asparagus bag), but beware!: let them sit on the counter for at least 10 minutes before trying to eat them. You will break a tooth on frozen brownie if you don’t! The magic shell will hold in any ice cream that softens while the brownies defrost slightly. Here’s what they look like before dunking:
The beauty of magic shell is that it hardens immediately when it touches the ice cream. Dunk them quickly and serve.
Just to be clear: these brownie bites are for sharing. Sharing, I say! They are not personal two-bite desserts to be hoarded in the freezer for anytime you have a bad day. Not that I would know…
Coconut Oil, 54 Ounce Wilton Non-Stick Mini-Muffin Pan, 12-Cup (2-Pack)
