thepioneerwoman
Tomorrow
Tomorrow, our brand new Christmas episode airs on Food Network.
👥 18 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●microwave
- ●spatula
📝 Preparation Steps
1
Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray.
2
Melt unsweetened chocolate in a bowl in the microwave. Remove from microwave and stir in 8 Andes mints until all melted. Let cool slightly.
3
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.
4
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.
5
Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped bittersweet chocolate. Microwave and stir until melted and smooth.
6
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.
7
Set in the freezer for ⏱️ 10 minutes if you need them to set right away. Yum!
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