Sunday, December 12, 2010

Mini-Mint Brownie Cups

These little guys are just so perfect. You can pop them into your mouth guilt free. Well, maybe not guilt free. But who doesn't love something in mini? My Mom first introduced me to this recipe years ago. We had to stop making it awhile back because we couldn't find the mint-chocolate chips that this recipe calls for. Then, botta bang there they were on the shelf this year. :) These are easy to make and always a crowd pleaser. For those of you who like the edges in the pan of brownies, you will really dig these. They have that little bit of crunchiness on the outside but are soft and chocolaty in the middle.

2 sticks butter or margarine
1 bag (10oz) semi-sweet mint chocolate chips
1 cup granulated sugar
4 large eggs
1 cup flour

1. Heat oven to 350 degrees. Arrange 36 (likely more) doubled mini-muffin baking cups (1 1/2inch) on cookie sheets with sides.

2. Melt butter in 3qt saucepan over medium-low heat. Add chocolate chips and stir until melted and smooth.

3. Remove from heat. Stir in sugar. Add eggs and stir briskly until blended. Stir in flour until blended.

4. Fill baking cups 3/4 full. Bake 20-25 minutes until tops look cracked and toothpick inserted in center has moist crumbs.

I never double the baking cups and always have success. I'll let you make that call for yourself.

Bake on!

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