St. Patrick's Day Brownies

I've been having a hard time making 2-3 new recipes every week.  I just don't have the time I used to.  Usually I can get one or two recipes done during the week because we have to eat dinner but then by the time the weekend comes I don't really feel like cooking or baking.

This has been putting a damper on my holiday recipes.  Normally I make anywhere from four to eight recipes for every holiday.  Pair that with the fact that Valentine's Day, Mardi Gras, St. Patrick's Day, and Easter were all within 6 weeks of each other and it's been crazy trying to get more than one or two holiday recipes up for each of these holidays.

I made these St. Patrick's Day Brownies on a whim one day.  I had some time and I was craving chocolate.  I was going to make a pan of brownies but whenever I do that I end up eating a large brownie.  I thought brownie bites would be better because I would only grab one small bite and that would be enough to satisfy my sweet tooth.

I didn't think to make them into St. Patrick's Day Brownies until they were cooling on the counter.   At that point I thought a green tinted mint frosting and a sprinkle of mint and chocolate chips would make for a tasty and fun holiday treat.  So I whipped up frosting, piped it on, and they were finished.

These brownie bites were delicious.   They were the perfect size to grab as a treat but they didn't fill me up.  They were also a great size to share with friends.

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St. Patrick's Day Brownies

Yield: 2 dozen

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Delicious individual brownie cups topped off with mint frosting and Andes candies pieces.

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Ingredients

• 1 stick butter, melted
• 1 c. sugar
• 1 teaspoon vanilla
• 2 eggs
• ⅓ c. cocoa powder
• ½ c. flour
• ½ teaspoon baking powder
• 1 teaspoon salt

For the frosting:

• 1 stick butter
• 1 ½ c. powdered sugar
• 1-2 Tablespoons milk
• 1 teaspoon mint extract (optional)
• 1 teaspoon green food coloring
• ¼ c. Andes candies, chopped

Instructions

1. Spray a mini muffin tin with cooking spray and set aside.
2. Preheat the oven to 350 degrees.
3. In a large bowl combine the butter, sugar, and vanilla. Mix well.
4. Add in the eggs and beat until combined.
5. Add in the cocoa powder and mix well.
6. Stir in the flour, baking powder, and salt. Mix until just combined.
7. Divide the batter between the 24 mini muffin cups. Bake for 14-18 minutes or until the brownies are set.
8. Remove from oven and cool for 5 minutes. Run a butter knife around the edges and remove the brownies to a wire rack to cool completely.

Notes

A Hezzi-D Original Recipe