Butter and flour 12 muffin cups, each about 2 1/2 inches wide.
In a 1- to 2-quart pan over medium-low heat, stir 1/4 cup butter and the unsweetened
chocolate often until melted and smooth, 5 to 6 minutes.
Remove from heat and stir in sugar, ground coffee, vanilla extract and egg.
Add 1/2 cup flour and mix until smooth.
Spoon batter equally into muffin cups (about 3 1/2 teaspoons per cup).
Bake in a 350 degrees F regular or convection oven just until brownie edges spring
back when lightly pressed, 6 to 8 minutes.
Loosen brownies from pans with a knife
and tip out onto a rack. Let cool completely, about 20 minutes.
Line unwashed muffin cups with 6-inch squares of plastic wrap, letting edges
extend above cup rims.
Return brownies to cups.
Scoop a 1/4-cup portion of ice cream onto each brownie. (If ice cream is too
hard to scoop, warm - 1 carton at a time, if using more than 1 - in a microwave
oven at half power (50%) just until slightly softened, checking every 10 seconds.)
With the bottom of a glass, press ice cream in each cup down to form a firm, even
Wrap pans airtight and freeze until ice cream is firm, at least 3 hours.
Lift brownie stacks in plastic from muffin cups; pull off plastic wrap and discard.
Place stacks slightly apart on a 12 x 15-inch baking sheet and put back in freezer.
Pour 1 inch of water into the bottom of a double boiler or into a 3- to 4-quart
pan; bring to a boil over high heat, then reduce heat to a simmer. Combine chocolate
chips and shortening in top of double boiler or a metal bowl or pan that fits snugly
in pan with water; set over simmering water (bottom of bowl shouldn't touch
water). Stir mixture occasionally just until chocolate is soft, 3 to 5 minutes.
Remove from double boiler and stir until chocolate is melted and mixture is smooth.
If hotter than 95 to 100 degrees F, continue stirring often until cooled to this
range. Replace simmering water in bottom of double boiler or in other pan with very
hot tap water. Set chocolate mixture over hot water (top container should sit on,
or just above, water), not over heat.
Working quickly with 2 forks, lower 1 brownie stack at a time into chocolate
and turn to coat all sides. Lift stack out and return, flat side down, to chilled
pan (don't move stack once it touches frozen pan, or chocolate will stick to
pan and peel off ice cream; if this happens, patch with melted chocolate). Reserve
extra chocolate mixture for other uses.
Freeze stacks until ice cream is firm, at least 30 minutes.
Dab any ice cream drips off stacks with a paper towel.
Serve stacks, or wrap individually airtight and freeze for up to 2 weeks.
Makes 12 stacks.
Per stack: 506 cal., 57% (288 cal.) from fat; 6.3 g protein; 32 g fat (16
g sat.); 53 g carb (0.5 g fiber); 94 mg sodium; 111 mg chol
Brownie-Mint Ice Cream Stacks:
Follow directions for Mocha Brownie Ice Cream
Stacks, but omit ground coffee and instead of coffee ice cream, use mint-chocolate
chip. If desired, use 1 1/2 pounds mint-flavor chocolate instead of chocolate chips.
Per sandwich: 438 cal., 55% (243 cal.) from fat; 4.9 g protein; 27 g fat
(15 g sat.); 50 g carb (0.5 g fiber); 79 mg sodium; 48 mg chol