I love mint. I mean I LOVE mint! And mint with chocolate? Well, yeah, that's just about heaven! So, when I saw these brownies on the Pioneer Woman's blog, I knew I HAD to make them! They were unbelievably good! Quite honestly the best brownie I've ever eaten. Okay, I know I say that a lot about the things I make....but, really, wow, oh wow, these were out of this world!
*By the way, the Pioneer Woman recommends using a standing mixer...I did these all by hand and it was super easy!
- 50 whole Andes Mints (you may not use them all, but they come 25 per package)
- 1 stick butter, softened
- 1 cup sugar
- 2 ounces, weight unsweetened chocolate (I used 2/3 of a Lindt bar with 85% cocoa)
- 2 eggs
- 3/4 cups flour
- 1/4 teaspoon mint extract (I used 1/2 teaspoon)
- 1 Tbl butter
- 1 ounce, weight bittersweet chocolate, chopped (again, I just used the rest of that Lindt bar)
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.