Mint Brownie Bites
- Level: Easy
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 282
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 13
- Total: 35 min
- Active: 20 min
Ingredients
Baking spray
2 ounces unsweetened chocolate
50 whole chocolate mints, such as Andes
1 stick plus 1 tablespoon butter, softened
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon mint extract
1 ounce bittersweet chocolate, chopped fine
Directions
Special equipment:
a 24-well nonstick mini-muffin pan- Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
- Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
- In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
- Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
- Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
- Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!