Mini mint brownie cups
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sticks butter | |
| 1 | Bag (10 oz) semisweet mint chocolate chips | |
| 1 | cup | Sugar |
| 4 | larges | Eggs |
| 1 | cup | Flour |
Directions
Heat oven to 350. Arrange 36 doubled mini muffin baking cups on 2 jelly roll pans or cookie sheets with sides.
Melt butter in a 3-qt. saucepan over medium low heat. Add chocolate chips and stir until melted and smooth. Remove from heat. Stir in sugar. Add eggs and stir briskly until blended. Fill baking sups ¾ full. Bake 20 to 25 minutes until tops look cracked and pick inserted in center has moist crumbs. Cool on pan on wire rack.
Makes 36.
Recipe by: Laura Hunter
Posted to FOODWINE Digest 26 Jan 97 by Laura Hunter <LHunter722@...> on Jan 26, 1997.