Mint Brownie Bites

Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick cooking spray or line it with mini muffin liners.

2. In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips in the microwave, stirring every 30 seconds until smooth. Allow the mixture to cool slightly.

3. In a separate mixing bowl, whisk together the granulated sugar and eggs until well combined.

4. Stir in the vanilla extract and peppermint extract into the sugar and egg mixture.

5. Gently fold in the melted chocolate mixture until fully incorporated.

6. Add the all-purpose flour and salt to the batter, stirring just until combined. Be careful not to overmix.

7. Carefully fold in the Andes mint baking chips into the batter, ensuring they are evenly distributed.

8. Using a cookie scoop or a spoon, fill each mini muffin cup with the brownie batter, filling them about 3/4 full.

9. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

10. Remove the mint brownie bites from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

11. Once cooled, dust the tops of the brownie bites with powdered sugar for a snowy finish.

12. Serve these Mint Brownie Bites on a decorative platter and watch them disappear as your guests savor the irresistible combination of chocolate and mint.

13. Store any leftovers in an airtight container at room temperature for up to three days, though they are likely to be devoured long before that!