1. Divide brownies among bowls. Top with ice cream, drizzle with magic shell, and sprinkle chopped Butterfinger Cups on top. Devour immediately.

for the Brownies

1. Preheat oven to 350°F. Line a 8x8" baking pan with aluminum foil, leaving an overhang over the sides of the pan, and spray foil lightly with nonstick cooking spray.
2. In a large bowl, mash avocado very well with a fork. You want it to be as smooth as possible. Add the melted butter, egg, coconut sugar, water, and vanilla, and stir well to combine. Add cocoa powder and stir until fully incorporated and free of any large lumps. Stir in flour and salt until just combined, and then briefly incorporate chopped Butterfinger Cups.
3. Spread batter evenly in the aluminum foil lined pan. Drop spoonfuls of peanut butter randomly on top of batter. Take a butter knife and drag peanut butter through batter, creating a swirl effect, taking care not to cut through the aluminum foil. Bake for about 35 minutes, until the top has just set. Allow brownies to cool completely (about 1 hour) in the pan on a cooling rack. Once completley cool, lift entire brownie out of pan using the foil overhangs. Remove foil from brownies and slice into 9 to 12 squares.

for the Magic Shell

1. Combine chocolate with coconut oil in microwave safe dish. On half power, microwave chocolate and coconut oil in 30 second intervals, stirring between each, just until chocolate is melted and coconut oil is fully incorporated. Let cool to room temperature.