Frozen Mocha Brownie Bites

Preheat the oven to 350ºF. 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 but 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.