In honor of St. Patrick’s Day, I made a couple batches of these little beauties to take into work tomorrow.   I cheated and used a boxed brownie mix, but the frosting was all made from scratch, so hopefully I redeemed myself.

Enjoy!

Step 1:  Make your brownie batter whether using a box, or from scratch.   Using a mini ice cream scoop, fill mini muffin tins about 1/2-3/4 of the way full.

Step 2: Bake at 350 degrees for 10-12 minutes.  Do NOT over-bake.  Crunchy brownie bites aren’t that appealing.  Remove from pan and with your thumb create a small indentation to fill with frosting later.

Step 3:  Make the frosting.  Hands down the best part if you ask me!   🙂  I have this handy tool from Pampered Chef to assist in the frosting business.  Helps me look like I know what I’m doing!  Fancy!

Step 4:  Start filling those babies up!

Step 5:  Sprinkle with a few Andes Mints and you’re good to go!   Bite sized, minty fun.  Just don’t eat too many.  Defeats the purpose of portion control.