Mini Chocolate Mint Brownies (Pioneer Woman)

By á-18954

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

Preparation

Step 1

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.