Chocolate & Mint= Match Made In Heaven.
adapted from: The Pioneer Woman (Ree Drummond)
50 whole Andes mints, unwrapped
½ cup unsalted butter, softened
1 cup sugar
2 oz (2 wrapped squares) Baker’s unsweetened chocolate
¾ cup all-purpose flour
¼ teaspoon mint extract
1 tablespoon butter
1 ounce bittersweet chocolate, chopped fine (recommended: Ghirardelli 60 %)
Preheat oven to 325 degrees. Spray a 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 completely melted. Let cool slightly.
In a mixer with the paddle attachment, cream the stick of butter and sugar. Beat in eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until it’s combined. Add flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add mint extract, mix again.
Using a tablespoon or cookie scoop, scoop batter into prepared mini muffin tins. (Do not fill to the top, they will form a lip as they bake, making them very hard to remove from the tin without falling apart.) Bake until a toothpick inserted comes out clean, about 12-15 minutes. Let cool on a wire rack for a bit, then using a knife or avocado peeler (my tool of choice for this kind of thing) carefully remove the brownies and let cool upside down on wire rack.
Combine 25 Andes mints in a bowl with the tablespoon of butter and chopped bittersweet chocolate. Microwave and stir until melted and smooth.
Chop the remaining Andes mints. Using a spoon, drizzle the melted chocolate over the top half (technically what was the bottom) of the brownies. Allow to set for a few minutes, then sprinkle the chopped Andes mints on top.
Let sit on the counter until the chocolate has set. If you need them to set right away, put them in the freezer for 10 minutes.
Store in an air tight container.