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–+ servings

Mint Chocolate Fudge Brownie Cups

Teresa Ambra
Prepare to swoon over these rich, decadent and divine Mint Chocolate Fudge Brownie Cups! These luscious brownies include cocoa, semi-sweet chocolate chips, a semi-sweet chocolate baking bar and mint fudge-flavored baking chips (think Andes Mints!) They're irresistible and terrific for tailgating parties, potlucks, backyard barbecues or a Christmas Cookie Exchange. Everyone will gobble these treats up in no time!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 39
Calories 151 kcal

Equipment

  • 2 24-tin miniature muffin tins (you will only need about 39 slots)
  • 1 medium saucepan
  • 1 wooden spoon
  • 1 whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1/2 cup salted butter (1 stick) or use unsalted butter
  • 4 oz. block semi-sweet baking chocolate broken into pieces or coarsely chopped
  • 1/3 cup cocoa
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. sea salt
  • 1 cup unbleached flour (bleached flour toughens baked goods)
  • 10 oz. pkg. mint fudge-flavored baking chunks (or Andes Mints)
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350°.
  • Spray 39 miniature-sized muffin cups with cooking spray.
  • Set aside.
  • In a small saucepan, melt butter, semi-sweet chocolate, ½ cup mint fudge-flavored baking chunks and cocoa over low heat.
  • Stir mixture until smooth.
  • Remove saucepan from heat and whisk in granulated sugar.
  • Add eggs, one at a time, whisking after each addition to combine the eggs well.
  • Whisk in vanilla and salt.
  • Fold in flour with a rubber spatula or wooden spoon until well-combined.
  • Stir in chocolate chips and remainder of the bag of mint fudge-flavored baking chunks (about one cup).
  • Fill each muffin cup full with the brownie batter.
  • Bake approximately 20-22 minutes at 350° until a toothpick inserted in center comes out clean and the brownie is set and edges are slightly puffed.
  • Cool in pan completely before removing to serving platter or storage container.
  • Store in an air-tight container up to 3 days before refrigerating or freezing. 

Notes

NOTE: The brownies may sink slightly in the middle while cooling.
 
NOTE: When I made multiple batches of this recipe, I allowed the cocoa mixture to cool about 10-20 minutes before adding sugar and eggs and proceeding with the recipe. Since I had to cook the mixture longer to get everything to melt it was hotter. I wanted to make sure the eggs didn’t scramble!
 
NOTE: Try not to bake miniature muffin cups more than 22 minutes or the outside edges will get too brown and harden too much.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 151kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 54mgPotassium: 63mgFiber: 1gSugar: 14gVitamin A: 97IUCalcium: 10mgIron: 1mg
Keyword Andes Mints, brownie cups, brownies, chocolate, chocolate chips, dessert, fudge, mint, mint fudge-flavored baking chips
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