Mint Chocolate Brownie Bites

This will tell you how far behind I am in my posts for you all - I first made these mint chocolate brownie bites back last year during the holidays. I told you it was awhile go, but these mint brownies are well worth the wait. That I can promise you. A chewy slightly minty brownie bite coated in chocolate and crushed Andes candies. Ya, my whole mouth just filled up with saliva. And not to forget, they are great any time of the year - not just the holidays. Just putting that out there. Let's be honest, who can say no to a minty brownie. Not me and I am sure I am not alone here. At least I hope not.

After making oodles and oodles of my salted caramel chocolate chip cookie bars during the holidays, I wanted to switch it up and try something new. When I saw this recipe for mint chocolate brownie bites on one of Pioneer Woman's Saturday airings, I knew I had to make these. For one, I had never made brownie bites and two, brownies with Andes candies? I just had to make them them! There is just something about those minty chocolate little candies that are so so good. Please tell me you've had them before? I sure hope so! If you haven't, the best place to find Andes candies will probably be at your local drug store or Target (don't even get me started on Target - it's a slight addiction!). They are usually readily available and you shouldn't have too hard of a time finding them (they come in a box and you will probably need two of them!). If you do, just ask someone at the store and they should be able to direct you to them or tell you where you can find them. Just try not to eat them all on the way home or before you make the brownies. Those little things are addicting. Just a little warning. And no, I did not eat a whole box on the way home. Okay, maybe half a box. Just kidding. Well, maybe. You'll never know.

These brownie bites are so simple to make that you'll wonder why you never made them before. Seriously. You just throw together butter, sugar, eggs, flour, unsweetened chocolate and a few other minty goodness ingredients and that's it. See, I told you it wasn't all that complicated. The minty flavor of the brownie comes from melted Andes candies and a splash of mint extract. Just be careful when using the extract - a little goes a long way and one trip and extra spill and your brownies could turn into toothpaste brownies. That doesn't sound too good. Once the batter is all made up, you scoop a little bit of dough into a well sprayed mini cupcake pan and bake until they are just cooked. You don't want a dry brownie here! Just when you thought the brownies were done and yummy, we take them to a whole new level - coat and dunk them in bittersweet chocolate. Oh ya, you had me at dunk. If you thought that was good, you then sprinkle them with chopped Andes candies. Just because dunking them wasn't enough. Yes, I so went there and I am totally not sorry. Not in the least bit. These brownies are a little bit minty, a whole lot chocolatey and just the right size. Make them for the holidays or make them just because you want something a little extra special. Just promise me you'll try these. I promise you'll love them!

Christina, please don't eat all the candies before you make the brownies.

where all good things happen - creaming the butter and sugar!

adding in the melted chocolate and candies!

minty brownie batter all ready to go

scooped and ready for baking

cooling brownie bites (and apparently an action shot too)

dunking station

almost to pretty to eat - almost!

Mint Chocolate Brownie Bites (slightly adapted from Pioneer Woman)

50 whole Andes Mints
1 stick 1/2 cup butter, Softened
1 cup sugar
2 ounces, weight unsweetened chocolate
2 eggs
3/4 cups flour
1/4 teaspoon mint extract
1 Tablespoon butter
1 ounce, weight bittersweet chocolate, chopped 
 

Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray (don't skip this step or you'll be sorry when they stick all over the pan!)

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. Enjoy!

Just when you thought brownies couldn't get any better.