MINI MUFFIN BROWNIE BITES RECIPES

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MINI BROWNIE BITES RECIPE - PILLSBURY.COM



Mini Brownie Bites Recipe - Pillsbury.com image

For those times when you need a little something sweet, turn to these extra-easy, extra-delicious mini brownie bites. You only need a few minutes to prep these poppable treats! Bonus: This is a great recipe to bake with kids, so have them help you top each bite with melted chocolate chips and sprinkles (snacking on a few in the process is highly encouraged).

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 3

1 package (16 oz) refrigerated Pillsbury™ Chocolate Fudge Brownie Dough (12 Count)
1/4 cup semisweet chocolate chips
Multicolored sprinkles, if desired

Steps:

  • Heat oven to 350°F (325°F for nonstick pan). Place paper baking cups in 24 miniature muffin cups.
  • With sharp knife, cut each brownie dough round in half crosswise to make 2 halves; roll into balls. Place 1 ball into each muffin cup.
  • Bake 15 to 17 minutes or until toothpick inserted into center comes out almost clean. Cool 10 minutes in pan; carefully remove to cooling rack.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle onto brownies, and top with sprinkles; serve. If desired, refrigerate about 15 minutes or until chocolate drizzle is set before serving.

Nutrition Facts : Calories 90 , CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Brownie Bite, SodiumContent 35 mg, SugarContent 8 g, TransFatContent 0 g

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!

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