Pumpkin Brownie Sundaes with “Magic Shell”
I was ADDICTED to “Magic Shell” growing up. If I was having ice cream, I had to have that incredible topping that froze as soon as it hit the ice cream. I loved it then and I love it still. So much so that I decided to incorporate it into a brand new dessert that would be perfect for Thanksgiving! But you know how we do around here. Although the ingredients in the store bought “Magic Shell” surprisingly aren’t the worst, there’s room for improvement, and especially when you’re making this from scratch in the comfort of your own kitchen.
The secret ingredient is really no secret ingredient at all. It’s coconut oil. No surprise there, right? The pantry staple that solidifies under roughly 76 degrees and turns into a liquid over 76 degrees. I have a huge tub of it (maybe a half gallon? maybe more?) that I don’t use all that often. Due to its sweet nature, I tend to only use it at breakfast time (plantains are life) and dessert time. My go to cooking fat of choice is avocado oil. Anyway, coconut oil works so well here for obvious reasons. It makes this dessert magical indeed! I have a feeling that now that I know to use coconut oil to make “Magic Shell,” my coconut oil stash is going to decrease at an alarming rate. What a time to be alive.
If you are expecting children at your Thanksgiving table, I’m confident that this is a dessert that they will gobble right up! It’s hard for kids of all ages to resist that cool, chocolaty shell. On top of pumpkin brownies stuffed with melty chocolate chunks and a scoop of their favorite ice cream? You are sure to be the hero of the day! They will magically find it in them to make room for dessert. I’m a hard pass on apple pie any day. Whip this out instead (or fine, in addition to, if you really can’t find it in you to part with hot, soggy apples) and your guests will be impressed!
Pumpkin Brownie Sundaes with “Magic Shell”
Ingredients
Method
- Make the brownies: preheat the oven to 350° F and line an 8" x 8" baking dish with parchment paper.
- Add the butter and coconut sugar to a large bowl. Using an electric mixer, beat on medium high until combined. Add in egg, pumpkin puree, and vanilla extract and beat until combined. Set aside.
- Combine the rest of the brownie ingredients except the chocolate chunks in a medium bowl. Whisk with a fork to combine. Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Fold in chocolate chunks. Add the brownie mix to the parchment paper lined baking dish. Bake at 350° F for 30-35 minutes until a toothpick inserted in the middle comes out clean. You may have to poke it in a few different places to be sure you are getting all batter and not piercing a melted chocolate chunk! Let cool slightly before slicing.
- Make the "Magic Shell": while the brownies bake, add all of the "Magic Shell" ingredients to a small saucepan over medium low heat. Stir occasionally. Once melted, leave on the burner for five minutes, continuing to stir occasionally. Remove from heat and bring back down to room temperature.
- To serve: carefully slice the brownies. Add a brownie to a plate or bowl, top with a scoop of ice cream, and drizzle with the "Magic Shell." Serve immediately and enjoy!
