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.
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.