My all-time favorite dessert flavor combination is chocolate and mint (followed closely by chocolate and peanut butter). A look at my Desserts Pinterest board shows 16 of my 105 pins to-date are for mint-chocolate desserts. I ran across these adorable chocolate mint brownie bites the other day from Dulce Dough, and I’ve been thinking about them ever since.
Now that it’s March and green food is officially “in season”, I decided to make these over the weekend. I try to bake mostly on Sunday’s so that I can take any leftovers to work on Monday. My husband and I both have way too much of a sweet tooth to keep baked goods around the house for more than a day or two. No willpower whatsoever, I can admit it.
I won’t repost the recipe since I followed it pretty closely, but you can get it at the Dulce Dough’s site here. I used a boxed brownie mix. The only real modification I did was in the filling because I wanted it a little creamier vs. stiff. I also was slightly low on peppermint extract, so I used between 3/4 and 1 teaspoon of that. My husband liked that they weren’t too minty.
- 4.5 oz. 1/3 Less Fat Cream Cheese
- 2 tablespoons butter, softened
- 3/4 teaspoon peppermint extract, softened
- 1 1/4 cup powdered sugar
- Green food coloring
Also a little tip on pressing down the centers – I use the back of a melon scoop. It’s the perfect size for making divots in anything mini-muffin sized. I don’t have a piping bag or cake decorating tips, so I just put the filling into a ziplock bag and cut off a corner to use to pipe in the filling. Not perfect, but it worked.
These were SO good and really cute! They reminded me of little Leprechaun hats. I had some Andes baking chis left over from the holidays, so I also sprinkled them over the top of half of them.
I set them out on the food table at work and they were gone before noon!