Brownie Ice Cream Bites
- Level: Easy
- Yield: 24 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 285
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 25
- Sodium
- 96
- Total: 2 hr 45 min (includes cooling and freezing time)
- Active: 30 min
Ingredients
Nonstick spray, for greasing the cupcake pan
One 10.25-ounce box brownie mix
1 large egg
1/3 cup vegetable oil
6 ounces chopped semisweet chocolate
1 teaspoon coconut oil
1 pint cherry ice cream
Directions
- Preheat the oven to 350 degrees F. Spray a mini cupcake pan with nonstick spray.
- Combine the brownie mix, egg and vegetable oil in a bowl until well combined. (Some lumps are fine.) Fold in 2 ounces of the chopped chocolate until evenly mixed through.
- Scoop the batter into the cupcake pan, filling each cup two-thirds of the way. Bake until cooked through, 12 to 13 minutes.
- Meanwhile, melt the remaining 4 ounces chocolate with the coconut oil in a microwave-safe bowl. Microwave in 20-second increments until melted and smooth, stirring each time. Set aside to cool to room temperature, 20 to 30 minutes.
- Remove the brownies from the oven. While the brownies are still hot, press the back of a spoon into the top of each, creating an indentation. Set aside and let cool in the pan to room temperature, 30 to 45 minutes.
- Transfer the brownie bites to a sheet pan. Top each with a mounded tablespoon scoop of cherry ice cream. Immediately top with 1/2 teaspoon melted chocolate. Quickly repeat with the remaining brownie bites, ice cream and melted chocolate. Move to the freezer for 1 hour to set. Transfer to an airtight container and return to the freezer until ready to eat. Enjoy whenever a sweet treat is needed!