Chocolate mint brownie bites recipe

Ingredients

• Nonstick cooking spray
• 1 (about 18-ounce) box brownie mix
• 6 tablespoons salted butter, melted
• ¼ cup buttermilk
• 1½ teaspoons vanilla extract
• 1 large egg
• ½ cup mini chocolate chips

• 4 tablespoons (½ stick) unsalted butter, at room temperature
• 2 cups powdered sugar
• 2 tablespoons heavy cream, plus more as needed
• ½ teaspoon peppermint extract
• Green food coloring (optional)
• 18 Andes Mints, broken into 2 pieces each

Make the Brownie Bites
1. Preheat the oven to 325°F. Line a mini-muffin pan with paper liners and spray the liners with nonstick cooking spray.
2. In a medium bowl, mix together the brownie mix, butter, buttermilk, vanilla, and egg.
3. Fold in the chocolate chips and mix until combined. Pour the batter into the liners, filling them two-thirds of the way. The brownies will rise while baking. Bake for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan and then transfer to a wire rack to cool completely.
Make the Mint Frosting
4. In a medium bowl, using a hand mixer, beat the butter until fluffy. Slowly add the powdered sugar, cream, and peppermint extract and mix until smooth. Add more cream, 1 teaspoon at a time, if necessary, to reach the desired consistency. You want the frosting to be stiff but spreadable. Add green food coloring, if desired.
5. Transfer the frosting to a piping bag fitted with a large round tip (or use a zip-top bag with one corner snipped off) and frost the cupcakes. (Alternatively, you can spread the frosting on with a spatula.) Place 1 mint piece on top of each brownie cup and serve. Store in a covered container for up to 3 days, or place in the freezer.