Friday, December 28, 2012

Friday Food: Mint Brownie Bites

I love the taste of mint and chocolate and find myself clipping lots of recipes with that combination. This recipe came from a Christmas issue of Good Housekeeping magazine several years ago and is simple and yummy! If you want to use the leftover egg yolk for something, make a double batch of Mint Brownie Bites and use the 2 leftover egg yolks for Melting Moment Cookies!


Mint Brownie Bites

Brownie Bites
2/3 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1 pinch salt
3/4 cup granulated sugar
3 Tbsp butter (melted and cooled)
2 Tbsp honey
1 tsp vanilla extract
1 large egg white

Topping
1 cup confectioner's sugar
1 Tbsp milk
1 Tbsp butter (softened)
1/2 tsp peppermint extract
2 oz white chocolate (melted and cooled)

Preheat oven to 350 degrees.
In a large bowl, melt butter in microwave. Add sugar, honey, vanilla, and egg white and mix until blended. Stir in flour, cocoa, baking powder, and salt and mix until blended. You may need to use your hands if it gets too stiff to mix.
With greased hands, shape dough into 1-inch balls and place on greased cookie sheets 2 inches apart. Press to flatten slightly. Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool.
In medium bowl, melt butter and white chocolate in microwave. Stir until smooth. Mix in sugar, milk, and peppermint extract until smooth.
Shape 1 tsp topping into disk and place on each cookie.
Makes about 2 dozen cookies. Shape into smaller balls to make more cookies.

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