- 50 whole Andes Mints
- 1 stick 1/2 Cup Butter, Softened
- 1 cup Sugar
- 2 ounces, weight Unsweetened Chocolate
- 2 whole Eggs
- ¾ cups All-purpose Flour
- ¼ teaspoons Mint Extract
- 1 Tablespoon Butter
- 1 ounce, weight Bittersweet Chocolate, Chopped Fine
Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray.
Melt unsweetened chocolate in a bowl in the microwave. Remove from microwave and stir in 8 Andes mints until all melted. Let cool slightly.
In a mixer with the paddle attachment, cream 1 stick of butter and sugar. Beat in eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it’s combined. Add flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add mint extract, then mix again.
Using a tablespoon or cookie scoop, scoop batter into mini muffin tins. Bake until done, about 13 to 15 minutes. Turn upside down out of pan and allow to cool.
Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped 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 Andes mints and sprinkle them on the top.
Set in the freezer for 10 minutes if you need them to set right away. Yum!