March 15, 2011

Mint-Iced Brownie Bites

Don't go into the grocery store a few days before St. Patrick's Day. The bakery section will grab hold of you and force you to adjust your productive plans for the day to make something green and sugary.

I skipped the clover art and went for a green that had a culinary purpose beyond green dye. Okay, the frosting had food dye in it, but it felt more legit with peppermint flavor.

I had feared these guys wouldn't match up to the Brownie Bites with cream cheese frosting sold at fine natural grocery stores. I was doubtful when cutting a super hot brownie out of the tin led to a crumbly yet deliciously chocolatey mess. Then, once I remembered this thing  called patience and let them cool slightly, a perfect shape popped out and tasted even better because it wasn't burning my tongue. They've got crispy edges for you strange outer brownie eaters, and gooey insides for we enlightened inside brownie eaters.

Mint-Iced Brownie Bites

1/2  cup  (1 stick) butter
1  (11.5-ounce) package semisweet chocolate chips
2  large eggs
¾ cups sugar
1  teaspoon  vanilla extract
1  cup  all-purpose flour
Mint Frosting (below)

Combine butter and chocolate in a 3 1/2-quart saucepan. Melt over medium heat, stirring constantly. Remove from heat. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla then sugar. Stir in the flour.

Dollop batter into greased mini muffin tins. Bake at 350 degrees for 14-17 minutes.  Let cool for 5 minutes. Remove brownie bites from tin. After the bites cool, ice them and, if desired, garnish with M&Ms and/or sprinkles.

Yield: About 24 brownie bites

Mint Frosting
1/4 cup butter (1/2 stick), softened
2 cups powdered sugar
3 Tbsp. milk
1/2 tsp. peppermint extract
3 drops green food coloring

Mix all ingredients on medium-high until well blended. Add more milk if necessary.

1 comment:

  1. Love this combo! Gorgeous, delicious, and mini = ultimate indulgence. - Alexis


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