[1]
Christmas Brownie Bites:
- 33 Andes Mints
- 2 oz unsweetened chocolate
- 1 stick softened butter
- 1 cup sugar
- 2 eggs
- 3/4 cup all purpose flour
- 1/4 tsp mint extract
- 1 Tbsp butter
- 1 oz bittersweet chocolate chopped fine
- 24 oz Almond Bark
- 1 crushed candy cane (or something like it)
Preheat oven to 325 degrees. For my version, it isn’t necessary to use muffin tins. You can just put the batter in a sprayed baking dish and bake like you would a pan of brownies. You just need to bake them a little longer than in the original recipe to make sure they are baked completely.
Melt the unsweetened chocolate in a bowl in the microwave. Then add 8 Andes Mints and stir till melted. Set aside to cool slightly.
In a mixing bowl, combine 1 stick softened butter and 1 cup sugar.
Then add eggs, one at a time mixing till completely combined.
Drizzle in the chocolate and add the mint extract. Mix till combined.
Pour the batter into baking pan and bake till done, about 20-25 minutes. Unless you use the mini muffin pans which should bake about 15 minutes.
Once baked, allow the brownies to cool.
Melt 1 oz finely chopped bittersweet chocolate, 1 Tbsp butter and, 25 Andes Mints in the microwave and set aside to cool slightly.
Crumble the brownies in to a bowl, pour in the melted chocolate mixture and mix together.
Roll into balls and freeze till firm.
Meanwhile melt 24oz vanilla Almond Bark and crush 1 candy cane.
Dip brownie bites in the almond bark and sprinkle with the crushed candy cane. Allow the Almond Bark coating to harden.
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
© 2014 – 2017, Pamela [2]. All rights reserved.