Here's what you'll need:
- 1/2 c. butter, melted
- 1 c. sugar
- 2 eggs
- 1 tsp. vanilla
- 1/3 c. cocoa powder
- 1/2 c. flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. mint extract
- almond bark or milk chocolate chips for melting
- Andes mints (approx. 10-12)
First, combine the melted butter, sugar, eggs, vanilla, and mint extract. Mix well.
Next, add cocoa powder, flour, salt, and baking powder. Stir until just combined.
Spoon batter into mini muffin pan - these don't puff up much at all, you can safely fill them almost completely full.
Bake at 350 degrees for about 8-10 minutes
Remove and place on cooling rack with wax paper or foil underneath
*I used cupcake liners and then removed them at this point to make sure I had a perfect shape (instead of risking them sticking to the pan)
Turn brownies upside down.
Melt some almond bark or chocolate chips (I add a little shortening to thin the chocolate out and make it silkier and smoother).
Chop the Andes mints.
Pour melted chocolate on each brownie, letting it drip down the sides.
Top each brownie with chopped Andes mints.
Leave on cooling rack until the chocolate is set. Enjoy!
*Makes about 2 - 2/12 dozen