Chocolate Mint Brownie Bites

Ingredients:

• 50 whole Andes Mints
• 1 stick 1/2 Cup Butter, Softened
• 1 cup Sugar
• 2 ounces, weight Unsweetened Chocolate
• 2 whole Eggs
• ¾ cups All-purpose Flour
• ¼ teaspoons Mint Extract
• 1 Tablespoon Butter
• 1 ounce, weight Bittersweet Chocolate, Chopped Fine

Preparation:

• Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray.
• Melt unsweetened chocolate in a bowl in the microwave. Remove from microwave and stir in 8 Andes mints until all melted. Let cool slightly.
• In a mixer with the paddle attachment, cream 1 stick of butter and sugar. Beat in eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it’s combined. Add flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add mint extract, then mix again.
• Using a tablespoon or cookie scoop, scoop batter into mini muffin tins. Bake until done, about 13 to 15 minutes. Turn upside down out of pan and allow to cool.
• Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped 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 Andes mints and sprinkle them on the top.

Set in the freezer for 10 minutes if you need them to set right away.