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Name: Frozen Mocha Brownie Bites
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: For the brownies:; dab oil for greasing the pan; 2 tablespoons unsalted butter; 1/4 cup cocoa powder; 2 tablespoons sugar plus 2 teaspoons; 1 large egg yolk egg white reserved for another use; 1/4 teaspoon vanilla extract; pinch salt; 1 tablespoon flour; For the rest:; 1/2 cup coffee flavored ice cream; 1/2 cup chocolate chips; 2 tablespoons solid coconut oil

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INGREDIENTS

For the brownies:
dab oil ; for greasing the pan
2 tablespoons unsalted butter
1/4 cup cocoa powder
2 tablespoons sugar ; plus 2 teaspoons
1 large egg yolk egg white reserved for another use
1/4 teaspoon vanilla extract
pinch salt
1 tablespoon flour
For the rest:
1/2 cup coffee flavored ice cream
1/2 cup chocolate chips
2 tablespoons solid coconut oil

Servings

INSTRUCTIONS

In a small bowl, melt the butter in the microwave. Be careful to not let it boil, just melt it gently. Add the cocoa powder and sugar and stir well. Add the egg yolk and stir again. The batter might seem a little thick, keep going. Finally, stir in the vanilla, salt and flour. Scoop the batter into each muffin cup and use your finger to press it into a flat disk. Bake for 11 minutes. Do not overbake: at 11 minutes, they might look slightly underdone. Remove them from the oven at 11 minutes and allow them to cool completely in the pan.

Once the brownies are completely cool, let the ice cream soften slightly on the counter. Add a scoop of ice cream on top of each brownie. Use the back of a spoon dipped in hot water to press it flat. Place the pan in the freezer for 15 minutes. Meanwhile, melt the chocolate and coconut oil. Have ready for dunking. Remove the brownie bites from the freezer and dunk each into the magic shell topping quickly. Serve immediately.

NOTES

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Frozen Mocha Brownie Bites

For the brownies:
 dab oil for greasing the pan
2 tablespoons unsalted butter
1/4 cup cocoa powder
2 tablespoons sugar plus 2 teaspoons
1 large egg yolk egg white reserved for another use
1/4 teaspoon vanilla extract
 pinch salt
1 tablespoon flour
 For the rest:
1/2 cup coffee flavored ice cream
1/2 cup chocolate chips
2 tablespoons solid coconut oil

Preheat the oven to 350. Grease 6 cups in a nonstick mini muffin pan lightly with oil. I do not recommend using cooking spray; the chemical propellants in cooking spray can be tasted when dealing with small amounts of ingredients. Use a paper towel to rub oil in each muffin cup.
In a small bowl, melt the butter in the microwave. Be careful to not let it boil, just melt it gently. Add the cocoa powder and sugar and stir well. Add the egg yolk and stir again. The batter might seem a little thick, keep going. Finally, stir in the vanilla, salt and flour. Scoop the batter into each muffin cup and use your finger to press it into a flat disk. Bake for 11 minutes. Do not overbake: at 11 minutes, they might look slightly underdone. Remove them from the oven at 11 minutes and allow them to cool completely in the pan.
Once the brownies are completely cool, let the ice cream soften slightly on the counter. Add a scoop of ice cream on top of each brownie. Use the back of a spoon dipped in hot water to press it flat. Place the pan in the freezer for 15 minutes. Meanwhile, melt the chocolate and coconut oil. Have ready for dunking. Remove the brownie bites from the freezer and dunk each into the magic shell topping quickly. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 6 Servings

Calories: 181
Calories from Fat: 79 (44%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.3g
Cholesterol 10.2mg		3 %
Sodium 1258mg		43 %
Potassium 184.3mg		5 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 24.4g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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