Mini Chocolate Mint Brownies (Pioneer Woman)

Mini Chocolate Mint Brownies (Pioneer Woman)
Mini Chocolate Mint Brownies (Pioneer Woman)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 50

    Whole Andes Mints

  • 1

    stick butter, softened

  • 1

    C. sugar

  • 2

    oz. unsweetened chocolate

  • 2

    eggs

  • 3/4

    C. flour

  • 1/4

    teas. mint extract

  • 1

    T. butter

  • 1

    oz. bittersweet chocolate chopped fine

Directions

Preheat oven to 325. Spray mini muffin pans generously with PAM. Melt unsweetened chocolate in a bowl in the microwave. Remove and stir in 8 mints until all melted. Let cool slightly. In a mixer with paddle attachment, cream 1 stick butter and sugar. Beat in eggs one at a time. With mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add flour and mix thoroughly. Add mint extract, then mix again. Using a cookie scoop, scoop batter into muffin tin. Bake about 13-15 min. Turn upside down out of pan and allow to cool. Combine 25 Andes Mints in a bowl with the 1 T. of butter and chopped bittersweet chocolate. Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few min. Chop the remaining mints and sprinkle on top. Set in freezer for 10 min. if you need them to set right away.

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