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Chocolate Mint Brownie Bites Edit Tags: Desserts
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Author: Pioneer Woman
Uploaded By: Shelly
Ingredients:- 50 whole Andes Mints
- 1 stick ½ Cup Butter, Softened
- 1 cup Sugar
- 2 ounces, weight Unsweetened Chocolate
- 2 whole Eggs
- ¾ cups All-purpose Flour
- ¼ teaspoon Mint Extract
- 1 Tablespoon Butter
- 1 ounce, weight Bittersweet Chocolate, Chopped Fine
Directions:
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Preheat oven to 325°.
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Spray mini muffin pan generously with baking spray.
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Melt unsweetened chocolate in a bowl in the microwave.
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Remove from microwave and stir in 8 Andes mints until all melted, let cool slightly.
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In a mixer with the paddle attachment, cream 1 stick of butter and sugar.
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Beat in eggs one at a time.
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With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined.
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Add flour and mix thoroughly.
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Scrape the sides of the bowl with a rubber spatula, add mint extract, then mix again.
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Using a tablespoon or cookie scoop, scoop batter into mini muffin tins.
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(I used my large T cookie scoop, and they puffed up over edges of muffin tin, making it harder to remove from pan without crumbling.)
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(I think next time I may try using my smaller cookie scoop so it comes out more like a round truffle size brownie bite)
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Bake until done, about 13 to 15 minutes.
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Let cool in pan 10 minutes.
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Turn upside down out of pan and gently pull each brownie bite out, and put on cooling rack, and allow to cool.
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Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped bittersweet chocolate.
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Microwave and stir until melted and smooth.
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Dip the brownie bites in the chocolate, concentrating on the top "cone" part.
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Chop the remaining Andes mints and sprinkle them on the top.
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Set in the freezer for 10 minutes if you need them to set right away. Yum!
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Makes 18 brownie bites.
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