What's the first thing you think of when I say mint and brownies?
Girl Scouts? I know, me too! However, I wont even attempt to rival these young cookie-hocking ladies, and the divine joy that is a nicely chilled thin mint. But once the cookie monster has consumed all the mint-cookie goodness, I can offer a small alternative...
The dark-chocolate brownie cupcakes with a sinful peppermint patty center. I know life is hard.
So, if the girl scouts have closed up shop outside your local Walmart and you need to to fulfill that mint and chocolate craving, then why not give these bad boys a try:
Mint-Filled Brownie Cupcakes
(which are just brownies if not put in cupcake liners)
8 ounces semi-sweet chocolate chips
1/2 cup of unsalted butter
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup flour
1/4 cup unsweetened cocoa powder
12 chocolate covered peppermint patties
1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
2. Using a double boiler, or a heat proof bowl over a pot of boiling water, put chocolate and butter in top portion/bowl and melt. Stir occasionally until melted.
3. Remove top portion/bowl from heat.
4. Whisk in sugar and salt until mixture is smooth.
5. Whisk in eggs to combine.
6. Whisk in flour and cocoa, just until smooth, don't over mix.
7. Spoon a heaping tablespoon of batter into each lined cup. Put a peppermint patty into each cup and then cover with a second tablespoon of batter.
8. Bake for about 30 -35 min or until a toothpick comes out with only a few moist crumbs attached. Remember, these are brownies so leaving them a bit under done is better, as they will still cook a bit in the tin after removal from the heat.
9. Let cool in tins.
A minty thanks to Russell Gearhart Photography.