BROWNIE INSTRUCTIONS RECIPES

Steps:

• Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
• Combine flour, baking powder, and salt; set aside.
• Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
• Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
• Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

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!