Ingredients
Andes Mint Brownie Bites
- 1 batch Easy Eggless Mint Mousse about 2 cups
- 1/4 cup sprinkles or chocolate for topping
Mini Brownie Cups
- 3/4 cup butter melted
- 1/2 cup cocoa powder
- 1 1/2 cups sugar
- 2 tsp vanilla
- 3 eggs
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/4 cups flour
Method
Mini Brownie Cups
- Preheat oven to 350' F.
- Mix melted butter, cocoa powder, and sugar together. Add vanilla and eggs. Mix.
- Add flour, salt, and baking powder. Only mix until incorporated. Don't overmix.
- Scoop (size 70 scoop) 1 tablespoon into each mini cup tin that has been lightly greased and floured.
- Bake brownies for 14-16 minutes or until toothpick comes out clean.
- Let cool 5 minutes then push small rolling pin, round tablespoon or other item to make the cup part in the center
- of the brownie. Remove brownie cups from pan before filling.
Andes Mint Brownie Bites
- Put mint mousse in zip lock bag fitted with piping tip or cut with 1/4 inch hole.
- Once mini brownie cups are cooled pipe mousse into cups.
- Sprinkle with festive sprinkles (St. Patty's Day, Christmas, etc) or drizzle with melted chocolate.
- For best results, chill for 4-6 hours to allow mousse to set but can be served immediately.
Nutrition
Notes
1. Best if chilled for 4-6 hours.
2. Best if enjoyed within 1-2 days of making but can last in fridge for up to 5 days.