BROWNIE BITES COOKING TIME RECIPES

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MINT BROWNIE BITES RECIPE | REE DRUMMOND | FOOD NETWORK



Mint Brownie Bites Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 35 minutes

Cook Time 20 minutes

Yield 18 servings

Number Of Ingredients 9

Baking spray
2 ounces unsweetened chocolate
50 whole chocolate mints, such as Andes
1 stick plus 1 tablespoon butter, softened 
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon mint extract
1 ounce bittersweet chocolate, chopped fine

Steps:

  • Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
  • Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
  • In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
  • Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
  • Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the 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 mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!

CHOCOLATE MINT BROWNIE BITES - THE PIONEER WOMAN



Chocolate Mint Brownie Bites - The Pioneer Woman image

I didn’t know what to call these things. Mint Brownie Bites didn’t seem descriptive enough.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 18 servings

Number Of Ingredients 9

50

whole Andes Mints

1

stick 1/2 Cup Butter, Softened

1 c.

Sugar

2 oz.

weight Unsweetened Chocolate

2

whole Eggs

3/4 c.

All-purpose Flour

1/4 tsp.

Mint Extract

1 tbsp.

Butter

1 oz.

weight Bittersweet Chocolate, Chopped Fine

Steps:

  • 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. Yum!

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