Chocolate Mint Brownie Bites

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I tried these brownies and they were a bust. They collapsed in the middle and I couldn't get
them out of the pan. I wonder if it is due to the high altitude here. They had just a hint of mint
flavor. I gave up and tossed the recipe. The idea was good if it had worked.

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These looked so good and since I am not a baker I wasn't too sure if I could make these as good as your's looked. But they were so easy and delicious and couldn't believe I made them. I was able to find the Andes mint pieces during the holidays and used those instead of chopping up the full size mints. They were a hit at our New Year's Eve party.

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I made these before Christmas and we loved them. The only change I made was to use vanilla instead of mint in the brownies as I didn't have mint. They were delicious and came out perfectly. Will definitely be making these again. Gail, York, ME

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They are great very tasty and yummy, and smell so good.

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I am NOT a baker, but the recipe was easy to follow. My brownies did not turn out, however. I think it has to do with the fact that I live at 3,605' above sea level. They puffed up beautifully in the oven, and then when I took them out, they completely flattened and left a hole in the middle of the brownie. Not to be discouraged, I thought I would fill the holes with the melted chocolate instead of dipping them. But when I took the brownies out of the pans half of them broke apart. Still not to be discouraged--I tasted them and they were great--I crumbled them up, melted all of the chocolate according to the recipe including the mints that were supposed to be chopped for sprinkling and mixed the brownies into the melted chocolate. I formed balls like truffles and the were fantastic! I would do this recipe again in a heart beat even if they weren't really brownies.

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These turned out well. They took a little bit longer to bake than the recipe suggested. My batch made 24 mini brownies. I did not have enough glaze to dip the entire brownie, so I just glazed the tops. Next time I will double the glaze. Will definitely make these again!

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Made these for the first time yesterday with my autistic nephew. They turned out perfect, yummy and gorgeous. I generally do not like mint with my chocolate but this is so mild it just makes it "refreshing", not at all overpowering. And my nephew is soooo proud of the job he did!

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Delicious! I read all the comments before baking and decided to use bakers joy spray instead of regular cooking spray. It worked beautifully! The best part, my teenage daughter loved them! Great recipe!

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This is such a yummy recipe! I am not a baker at all, and had no problem with this recipe! I made it just as Ree listed! I have a feeling I will be doubling the batch this weekend for Christmas day!

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Followed brownie batter recipe as written. I used an 1 1/2 inch cookie scoop to fill my mini muffin tin. My tin makes 15 muffins. I had plenty of batter left over. I put that in fridge. Cooked brownies for 13 mins and they were soft and overflowing. Baked for another 5 mins and took out. When I inverted the pan to cool they were still way to soft and I ended up trashing that batch.

The next batch I used my 1 inch scoop that I make truffles with and baked for 13 mins. This time I left them in the pan 20 mins to cool and then took them out. I melted two semi sweet squares and about 5 Andes and drizzled over top and topped off with the chopped candies.

Using the 1 inch scoop and cooling in the pan worked great and would have made a lot more than 18 if I hadn't tossed the first batch. They do taste nice and are a nice size.