These didn't turn out so much. I got the recipe from Good Housekeeping. I didn't even bother putting the mint topping on them. They were too tiny and didn't taste that great.
Mint Brownie Bites
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Chocolatey and cakey, these brownies get their cooling kick from icing mixed with mint extract and a topping of peppermint candy chunks.
Kate Sears
Yields: 24 cookies
Prep Time: 35 min
Cook Time: 7 min
Oven Temp: 350
Brownie Bites
* 2/3 cup(s) all-purpose-flour
* 1/2 cup(s) unsweetened cocoa
* 1/2 teaspoon(s) baking powder
* 1 pinch(s) salt
* 3/4 cup(s) granulated sugar
* 3 tablespoon(s) butter or margarine, melted and cooled
* 2 tablespoon(s) honey
* 1 teaspoon(s) vanilla extract
* 1 large egg white
Topping
* 1 cup(s) confectioners' sugar
* 1 tablespoon(s) milk
* 1 tablespoon(s) butter or margarine, softened
* 1/2 teaspoon(s) peppermint extract
* 2 ounce(s) white chocolate, melted and cooled
* 2 ounce(s) round hard peppermint candies, broken into chunks
Directions
1. Prepare Brownie Bites: Preheat oven to 350°F. Grease large cookie sheet.
2. In large bowl, combine flour, cocoa, baking powder, and salt. In medium bowl, whisk sugar, butter, honey, vanilla, and egg white until blended. Stir sugar mixture into flour mixture; then, with hand, press dough just until blended.
3. With greased hands, shape dough into 1-inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly. Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool.
4. Prepare Topping: In medium bowl, whisk confectioners' sugar and milk until smooth. Whisk in butter and extract, then whisk in melted chocolate until smooth. Swirl 1 teaspoon topping on each cookie. Top each frosted cookie with 1 candy piece. Store in tightly sealed container with waxed paper between layers at room temperature up to 3 days or in freezer up to 1 month.
