BROWNIE BITES PAN RECIPES
MINT BROWNIE BITES RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 35 minutes
Cook Time 20 minutes
Yield 18 servings
Number Of Ingredients 9
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
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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- Preheat oven to 325 F.For brownies: Melt 4 ounces chocolate in a saucepan over low heat. Once it's melted, set it aside for 15 to 30 minutes, allowing it to cool. Chocolate should not be warm!Using your stand mixer, cream butter and sugar until fluffy. Beat in the eggs two at a time.With mixer on low, drizzle in the cooled chocolate. Mix until just combined. Next, add in vanilla extract and mix until combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds. Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they're incorporated. Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don't want the brownies to have muffin tops; try to get them to stay under the top of the tin.)Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.Add brownie bites face down in the icing. Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper. Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt...the world is your oyster!
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