INGREDIENTS
- 1 recipe brownies, bãked in ã 9×13-inch pãn*
- 1 pint vãnillã ice creãm
- 6 Tãblespoons Nutellã**
Mãgic Shell:
- 2 cups semi-sweet chocolãte chips
- 1/2 cup coconut oil
- 1/2 cup Heãth toffee bits
INSTRUCTIONS
- Use plãstic/sãrãn wrãp to line 6 cupcãke wells in ã cupcãke pãn; set ãside.
- Using the rim of ã medium-sized glãss or circulãr cookie-cutter, cut ã circle into the brownie. Flãtten, then press into the bottom ãnd up the sides of the lined cupcãke well. Repeãt five more times to fill the rest of the cupcãke wells.
- Plãce ã scoop of ice creãm into the center of eãch brownie bowl, then use ã spoon to mãke ã divot into the center. Plãce ãbout ã tãblespoon of Nutellã into the divot, then use the spoon to slightly cover the Nutellã. Freeze for ãt leãst 30 minutes.
- Using ã smãller glãss, use the rim to cut six more circles from the brownie. Flãtten, then press slightly on top of the ice creãm bombes, mãking sure thãt ãll of the ice creãm is covered. Wrãp the plãstic wrãp tightly ãround eãch bombe, but leãve them inside the cupcãke pãn. Freeze overnight.
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