Scrumptious Brownies, Mint Frosting, Dark Chocolate and all things Mint create an utterly delicious bite!
Alright, Monday, let’s do this. When you don’t really want the week to start, you procrastinate by dwelling on that mind-blowing dessert you’ve made over the weekend. It includes being thankful for the invention of brownies, pondering the sweet yumminess of homemade frosting, reimagine the melted chocolate, and wishing you had another bag of those mint chocolates hiding in your cupboard. Because you’d do it all over again. In a heartbeat.
We all know those food combos that belong together like no other. From peanut butter and jelly to macaroni and cheese, and most importantly milk and cookies, most of us adore foods that love each other.
Another one of those combos has always been dark chocolate and mint for me. From the time I can remember, mint chocolate chip ice cream has been my go to. I also recall that my Grandma used to have bars of dark chocolate filled with a luscious mint cream ready for an after dinner treat when we came to visit her. Chocolate, mint and I go way back.
In honor of my nostalgia and because I really wanted to buy mint chocolates, I present to you Mini Grasshopper Brownie Delights.
The basis for this recipe starts with a box of brownie mix. I prepared it according to the instructions and then added 1/2 cup of chopped Andes mints and a dash of peppermint extract. I simply divided the batter between a mini cupcake pan that yields 24 and into the oven they went. Let ’em cool and then prepare your minty green frosting.
The beauty of this recipe is that you can make something really beautiful with little to no skill. You don’t really need to be precise when frosting your mini brownies as it will mostly be covered up by the dark chocolate that follows. And if you happen to make a mistake when spooning the chocolate over the frosting, don’t fret. The mint chocolate pieces will come to your rescue again.
Everyone can make them.
And most everybody will go crazy over these delights as well.
When I was taking the pictures, I could hardly wait to get to the point when I get to take a bite (it’s the best part of taking 100 pictures just to get a few that make the cut). The outcome was everything I’d hoped and then some. I know that my Grandma would have been just as excited about these sweet treats as I am. Oh, how much I wish that I could share them with her. But since I can’t, I am beyond grateful and thankful that I get to have this delicious moment with you ;).
Don’t wait for the right time to give these a whirl… spoil yourself and your taste buds today.
Let’s make this Monday a fantastic one, friends!
- 1 box brownie mix (plus ingredients listed on the box)
- 1/4 teaspoon peppermint extract
- 1/2 cup Andes mint chocolates, chopped into pieces
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 teaspoon peppermint extract
- 2 cups confectioner's sugar
- milk, if needed
- green food coloring, optional
- 1 cup dark chocolate
- 1-2 teaspoons canola oil
- Andes mint chocolates, broken into pieces
- Preheat oven to 350 degrees F. Spray a (24) mini muffin pan with nonstick spray. Set aside.
- 1. Prepare brownie mix according to directions. Mix in peppermint extract and 1/2 cup chopped mint chocolates.
- Fill mini muffin pan with the brownie batter (filling each cup almost all the way). Place in the oven and bake for 20-22 minutes or until brownies are set. Remove from the oven and let mini brownies cool for 10-15 minutes before removing from the muffin tin. Let them cool completely on wire racks.
- 2. Once mini brownies have cooled, prepare the frosting. Cream together butter, peppermint extract, and confectioner's sugar until smooth. Add some milk if frosting appears to be too thick and is not easily spreadable. Dye frosting with desired amount of food coloring.
- Using a spoon, spread about 1-2 tablespoons of frosting onto each brownie.
- 3. In a heatproof bowl, melt dark chocolate in 30-second increments in the microwave. Add 1-2 teaspoons of oil (you just want to add enough oil to loosen up the chocolate so it's easier to spread and doesn't crack when you bite into it, but you don't want it to be too runny). Using another spoon, spread 1 tablespoon of chocolate over the mint frosting. Garnish with mint chocolate pieces. Place delights into the fridge to set for about 15 minutes or until ready to serve.