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.
St. Patrick's Day Brownies
Delicious individual brownie cups topped off with mint frosting and Andes candies pieces.
- 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
- Spray a mini muffin tin with cooking spray and set aside.
- Preheat the oven to 350 degrees.
- In a large bowl combine the butter, sugar, and vanilla. Mix well.
- Add in the eggs and beat until combined.
- Add in the cocoa powder and mix well.
- Stir in the flour, baking powder, and salt. Mix until just combined.
- Divide the batter between the 24 mini muffin cups. Bake for 14-18 minutes or until the brownies are set.
- 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.
A Hezzi-D Original Recipe
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