Brownie Bite Ice Cream Sundaes with Magic Shell Topping is going to be your new best friend! Celebrations, movie night, Valentine’s Day? The right answer is always going to be this dessert! These brownies are really, really fudgy and when combined with creamy ice cream and crisp magic shell, it’s perfection!!
I used a brownie bite pan for this batch, but these brownies can also be made in a regular 9 x 13” pan and cut into smaller pieces.
❤️Side story: I made these brownie sundaes the night before for I drove my oldest 2 daughters to another state for their spring semester of college. Even with all of the uncertainty in the world right now, there is something very hopeful about seeing my girls do their best to have a safe, college experience and plan for their futures. It gives me hope of brighter days ahead for us all. ❤️
Here’s how the sundae is made!
The Brownies
Did I mention yet that these brownies are also one bowl brownies? I’ve tried so many brownies and these are my very favorite. They have a hint of cake-like structure to them, but mostly they are just very fudgy!
Start by melting some butter and unsweetened bar chocolate over very low heat. Remove from heat and let the mixture cool briefly (to avoid “cooking” the eggs once they are added).
To the melted butter and chocolate, whisk in granulated sugar and vanilla extract.
Next add the eggs and whisk until thoroughly combined. Lastly add the dry ingredients and whisk until no lumps remain. Fold in one cup of semi chocolate chips chips for even more chocolate flavor!!
Divide the mixture evenly into a 12 cavity brownie bite pan or pour into a 9 x 13” baking pan. (And a side note about the brownie bite pan, I use it for cornbread and muffins also; basically anything you can cook in a muffin tin, you can also cook in this pan.)
Bake until the edges are set and the middle is mostly cooked through.
Nothing worse than over-baked brownies. Desserts have to be really, really good to be worth the calories to me! And these are really, really good!
The Magic Shell
I think Magic Shell earned it’s name because it almost seems like magic how it hardens when poured over ice cream, but I think it’s also “magic” because of how easy it is to make!
Place bittersweet chocolate, refined coconut oil (refined oil does not have a coconut flavor), and a pinch of salt in a microwave safe bowl and heat until melted.
Easy!
The Sundae
Place a brownie square and scoop of ice cream on a plate and drizzle with magic shell. You’re going to LOVE this, I promise!!
Brownie Bite Ice Cream Sundae with Magic Shell Topping
1 1/4 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon table salt
6 oz unsweetened chocolate, broken into large pieces
12 tablespoons salted butter, cut into slices
2 1/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
Directions
Melt butter and unsweetened chocolate over low heat on the stovetop. Remove from heat and add sugar and vanilla, and whisk until smooth. Add eggs and whisk until smooth. Add salt, baking powder, and flour and stir just until combined. Let cool slightly and stir in chocolate chips (can also sprinkle a few on top).
Spread batter in a foil lined 9 x 13 pan, sprayed with cooking spray or a well-greased 12 cavity brownie bite pan. Bake at 350 F for 20 minutes until edges are set and middle is starting to set up. If using the brownie pan, let the brownies cool for 10 minutes before running a thin knife or spatula around the perimeter of each bit and inverting the pan to remove the brownie bites. If using a 9 x 13” pan, let the brownies cool completely before removing from pan.
Place a brownie bite and scoop of your favorite ice cream on a plate and drizzle with magic shell. Serve immediately! Brownies can be stored up to 3 days at room temperature.
Magic Shell
4 tablespoons refined coconut oil (If you use unrefined coconut oil it will work also, but will have a slight coconut flavor)
3 ounces of chopped bittersweet chocolate (or semi-sweet chocolate if you like things on the sweeter side)
Pinch of sea salt or kosher salt
Directions
Place all of the ingredients in a microwave safe bowl or cup. Microwave on high for 45-60 seconds. At this point the coconut oil should becoming liquid and the chocolate should be losing its shape.
Using a small whisk or fork, whisk the mixture until it looks smooth and melted – it will take a few minutes of whisking, but come together perfectly. Let cool for 30 minutes and pour over ice cream. Store covered, at room temperature. Enjoy!
*I am part of the Amazon Affiliate program and may earn a small commision on qualifying purchases. But don’t worry, I’d never recommend a product I don’t 100% believe in.*
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