The Chocolate Brownie Bomb

By foodiva

Ingredients

• 1 9 x 13 pan brownies recipe link below
• 1 pint vanilla ice cream
• 6 tablespoons Nutella

Details

Adapted from cupcakesandcaviar.org

Preparation

Step 1

Instructions

Use plastic wrap to line 6 cupcake wells in a cupcake pan, set aside

Using the rim of a medium size glass, cut a circle into brownie. Flatten the circle and then press into the bottom and up the sides of the lined cupcake well. Repeat to the other 5 wells

Place a scoop of ice cream into the center of each brownie bowl, then use a spoon to make a divot into the center of the ice cream. Place a tablespoon of Nutella into divot. Use the spoon to slightly cover the Nutella. Freeze for at least 30 minutes

Using a smaller glass, use the rim to cut 6 more circles from the brownie. Flatten then press slightly on top of the ice cream. Make sure all of the ice cream is covered. Wrap the plastic wrap tightly around each bomb. Freeze at least 4 hours.

Chocolate Shell:

Place chocolate chips and the coconut oil in a microwave safe bowl. Heat in microwave at 30 second intervals until smooth and melted

Cool completely, then add toffee bits.

Stab a skewer into a brownie bomb, dip it into the bowl of melted chocolate. Using a spoon to pour chocolate over it. Allow excess chocolate to drip off. Place onto a wax paper lined baking sheet. Repeat with the other 5.

Eat immediately or freeze