BROWNIE CANDY 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!

BEEF BURGUNDY - COOK'S ILLUSTRATED | RECIPES THAT WORK



Beef Burgundy - Cook's Illustrated | Recipes That Work image

The essence of this hearty French beef stew is flavor, and lots of it. The secrets? Use the right cut of meat, salt pork, and a brown roux; forget canned beef stock; and buy the best bottle of wine you can afford.

Provided by Cook's Illustrated

Yield Serves 6

Number Of Ingredients 1

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