Frozen Mocha Brownie Bites


First, promise me something:  Promise me that you will not hide these frozen mocha brownie bites from your husband.  Promise me that you won’t wrap them individually in plastic wrap and store them inside a bag of frozen asparagus in the back of the freezer.  Because that would be selfish.  And also, there’s a chance that after you sneak one and head back to the couch, you will have a tell-all chocolate stain on your lip, which might lead to questions from your husband, which might lead to an awkward confession.

Not that I would know…


To make these, we’re going to use a mini muffin pan to make mini brownie bites.  We’re going to top them with a scoop of coffee ice cream (the best ice cream flavor in the world, Amen!).  After a quick jaunt in the freezer, we’re going to dunk them in magic shell (melted chocolate + coconut oil).  You’re so very welcome.

If you have willpower (what is that?) and won’t be eating all 6 brownie bites in one sitting, you should store the brownies at room temperature and pop them back into the muffin pan for their ice cream topping later.  You can store them already assembled tightly wrapped in the freezer (not in an asparagus bag), but beware!:  let them sit on the counter for at least 10 minutes before trying to eat them.  You will break a tooth on frozen brownie if you don’t!  The magic shell will hold in any ice cream that softens while the brownies defrost slightly.

Here’s what they look like before dunking:


The beauty of magic shell is that it hardens immediately when it touches the ice cream.  Dunk them quickly and serve.


Just to be clear:  these brownie bites are for sharing.  Sharing, I say!  They are not personal two-bite desserts to be hoarded in the freezer for anytime you have a bad day.

Not that I would know…

5.0 from 2 reviews
Frozen Mocha Brownie Bites
Makes 6 mini brownie bites
For the brownies:
  • a dab of oil for greasing the pan
  • 2 tablespoons unsalted butter
  • ¼ cup cocoa powder
  • 2 tablespoons + 2 teaspoons sugar
  • 1 large egg yolk, egg white reserved for another use
  • ¼ teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon flour
For the rest:
  • ½ cup coffee flavored ice cream
  • ½ cup chocolate chips
  • 2 tablespoons solid coconut oil
  1. Preheat the oven to 350. 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.
  2. 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, 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.
  3. 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.



  1. says

    This is pretty much my idea of heaven!! And I wouldn’t even have to share them with my husband because he doesn’t eat coffee ice cream – LOL! :)

  2. Vanessa says

    What an awesome idea. How well do they keep on the freezer after being covered in chocolate?

    • says

      Hi Vanessa! Thanks for writing. I would say no more than a week. And again, please be sure to let them thaw on the counter very well. I don’t want any broken teeth! :)

      Happy Baking!

  3. says

    This is so good.. I promise I’m gonna make this soon, and promise to share it with my family and I might sneak out at the middle of the night just to have this delicious, irresistible brownie. Thanks for sharing this recipe.. YUM!

  4. says

    These would definitely hide themselves in the deepest reaches in the freezer, far, far from anywhere my boyfriend would look ;) I love coffee ice cream (as does the boyfriend) and every last bite of frozen brownie deliciousness would be relished. mmmmmm!

  5. says

    What have you done to me??!?!?! These are amazing! I would definitely eat every single one of them! My husband and I buy separate ice cream treats each grocery shopping trip. This week I decided on chocolate covered bananas and he went with smore’s ice cream sandwiches. I found myself secretly eating two of them over the course of the week. When he asked where they went…. DENY, DENY, DENY!!! I am not a good dessert sharer apparently.

  6. says

    Oh I love these! I will definitely be making a batch. We both hide the good leftovers at the back of the refrigerator – it’s a rite of passage in marriage. ;)

  7. says

    I may or may not be known to hide things from my boyfriend on occasion. so these would definitely test our relationship a bit..but they’d totally be worth it!

  8. Becca - Cookie Jar Treats says

    h boy, these do look so delicious! I have to disagree with your ice cream choice though ;)

  9. says

    Selfish dessert eaters unite! I’ve been known to “forget” to tell Joe I bought ice cream at the grocery store from time to time. :)

  10. Sheila says

    LOL – I used to hide the pecans from my then-husband in the freezer in an empty Chock full o’Nuts coffee can.

    Thanks for the recipe – no promises about not hiding them – wonder where that coffee can got to?

  11. Stefanie says

    I made these for my boyfriend and I last night. They are amazing! I used Talenti salted caramel gelato instead of the coffee ice cream because my grocery store didn’t have coffee ice cream (WTH?). We had fun dipping them into the magic shell. Thanks for creating such a great recipe! Super easy.

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