Brownie Bites with Mint Drizzle
PREP: 20 MINUTES
COOK: 15 MINUTES
SERVINGS: 25 - 30 SERVINGS
- 1 1/ 2 cups flour
- 2 cups sugar
- 2/ 3 cup cocoa powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 4 eggs
- 2 teaspoons vanilla
- 10 Hershey kiss mint truffles
Recipe and photograph by Andrea and Hannah on their blog The Cookery Wife
Blog post: http://www.thecookerywife.com/the-recipe-journal/2015/12/9/brownie-bites
Preheat oven 350 degreesF. Melt 2 Tablespoons of butter in the microwave. Using a pastry brush, coat the mini pans thoroughly with the melted butter. Next, dust flour over this and shake around, dumping the excess. This will help the brownies to pop right out after they bake. You can also use baking spray with flour in it. (If you only have one mini pan, you’ll have to bake one at a time and repeat this process for the second pan.)
In the bowl of a stand mixer add dry ingredients: flour, sugar, cocoa, salt. Stir to combine. Next, add eggs, vanilla, butter. Mix on low for 30 seconds before turning to med-high and mixing for 2 minutes. Batter will be very thick. Using a rubber spatula, scrape the batter into a large ziplock bag and snip off one corner. Carefully fill the mini cakes 3/4 full. Once thats done, rub a bit of butter on your finger and gently pat down each cake, helping it to settle into the pan. Bake for 15 minutes until tooth pick inserted comes out clean. Let cool 10 minutes before removing from pan.
You can be creative with the toppings. Dusting with powdered sugar is very pretty and an easy option. If using the chocolate drizzle:
Chop the chocolates into little pieces and place in microwave. After ten seconds, use a fork and stir. Place back in the microwave for another ten seconds. Continue until chocolate is just barely melted. Stir well and drizzle across brownies.
Top with crushed candy canes if you prefer. Makes about 70 bites.