I enjoy my garden, but that doesn’t mean I enjoy gardening. I love to sit on my screened porch, or wander in the backyard, and admire the foliage and occasional flower. I enjoy the results but not the process.
Actual digging in the dirt, where there is the very real possibility of encountering bugs not to mention rodents or snakes, is something I would rather not do. However, I am way too particular about where each plant is placed to let anyone else do the planting. My approach is to dig as little as possible, so my garden is exclusively perennials (plants that come back year after year if wild creatures don’t eat them). This even includes my herbs.
Sage, lavender, thyme, and mint are all perennial herbs. It is wonderful to step outside and snip a few sprigs of fresh herbs to use in cooking. The “just cut” flavors are more intense than the flavors in store bought herbs. My mint (peppermint and spearmint) is overly abundant. It would take over the bed (possibly the entire yard) if I let it.
Luckily, my whole family likes the flavor of mint. I use it in drinks, marinades, dressings, and as seasoning for meats and vegetables. I have sweet recipes using fresh mint in frostings and syrups. For minty baked goods, however, I use extract or mint flavored chocolate.
These Chocolate Mint Truffle Brownie Bites are based on Nestle’s desert safe Irresistible Brownies. They get turned into bites by baking them in cupcake pans. They turn into chocolate mint truffle with the addition of chopped Andes chocolate mint candy (any chocolate mint bar will work) and mini chocolate chips. They are soft and chewy, chocolaty and minty. The swirled chocolate mint topping makes them pretty to look at as well.
I told you I was super excited to learn that melted white chocolate chips can be colored with regular food coloring gel. There are so many baking possibilities for using this idea. First, I made pink chocolate chips. Now, I made green chocolate swirls on top of these brownie bites. The green looks minty to me, even though the mint flavor of the topping comes from the melted Andes candy. I am relatively certain I’ll be sharing future posts that use colored white chocolate. Its just too fun.
Chocolate Mint Truffle Brownie Bites
Ingredients
- 1 ½ all-purpose flour
- 1 cup baking cocoa
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup butter-flavored vegetable shortening
- 2 cups granulated white sugar
- 4 large eggs
- 1 cup chopped chocolate mint bar I used Andes Crème de Menthe Thins but any chocolate mint bar would work.
- 1/2 cup mini chocolate chips
- Chocolate topping*** ingredients:
- About 4 ounces/100 grams chocolate mint bar melted
- About ½ cup white chocolate chips
- 2 drops green food coloring I used Americolor Electric Green
- ***Desert safe adaptation: Do not use chocolate topping. Brownie bites can be sprinkled with powdered sugar for decoration but are delicious without any additional topping.
Directions
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Preheat oven to 350 degrees F.
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Spray each cup of a cupcake pan with non-stick spray.
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In a medium bowl, whisk together the flour, cocoa, baking powder, and salt .
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In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).
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Gradually add in the flour mixture, until combined.
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Stir in the chocolate mint bits and mini chips.
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Using a medium scoop (2 tablespoons),scoop the batter into the prepared cupcake pan.
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Bake for 8-10 minutes.( If mailing the brownies, use the shorter baking time to slightly under cook.) The toothpick test doesn’t work very well because of all of the melting chocolate chips.
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Cool in the pan for 5-10 minutes, until the brownie bites are firm enough to remove from the pan
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Complete cooling on a wire rack.
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IF USING CHOCOLATE TOPPING (NOT recommended for warm weather care packages): Using the microwave, melt chocolate mint bar in a small bowl.
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Place white chocolate chips in a ziplock sandwich size bag. On medium power (white chocolate overheats easily) melt the white chocolate for about 30 seconds. Remove from microwave and mush the bag. The chips should be liquidy. If further heating is needed, use medium power for 10 second intervals, until completely melted.
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Add 2 drops of green food coloring directly into the melted white chocolate. Massage the bag to blend the food coloring into white chocolate. When the contents are an even green, cut a small corner from the bottom of the plastic bag.
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Dip the top of a brownie bite into the melted mint chocolate, letting excess drip back into the bowl. Place on waxed paper.
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Pipe a spiral of green chocolate onto the dipped brownie bite.
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Use a tooth pick to swirl the green chocolate into the brown chocolate, making random designs.
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Repeat with remaining cookies. Allow the chocolate to firm (at room temperature or for 5 minutes in the refrigerator) before storing.
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Store brownie bites at room temperature in an airtight container or zip lock bag for at least 2 weeks. If chocolate topping is used, store decorated brownie bites layered between sheets of waxed paper, in an airtight container.
Packing Tips
Do not decorate brownie bites with chocolate topping if mailing during warm weather. Wrap pairs of brownie bites, with bottoms together, in foil then in plastic wrap before storing in an airtight container or zip lock bag. If mailing chocolate coated brownie bites in cool temperatures, wrap pairs of brownie bite in waxed paper before following the above packing directions. Mailing other baked goods in the same package is not recommended. The mint scent will flavor anything else in the care package.
noyomoco says
So pretty! I’m the only person in the world who doesn’t like mint…even toothpaste! I’m a weirdo like that 🙂 My hubby likes it though, so I’ll indulge him every once in a while! At least I’m not tempted to eat those treats 😉
themondaybox says
Thanks, Jennifer! You could easily make these with plain chocolate instead of mint. Mint is a strong flavor. I think you either like it or hate it. But its good to have something you can bake when you don’t want to be tempted. 🙂 I do that with nuts. I am really allergic to nuts but I can bake with almonds (and still breathe in the same room). When I don’t want to be tempted to eat what I’m baking, I throw in some almonds and I’m safe from whatever comes out of the oven. 🙂
thatskinnychickcanbake says
My kids would love these cookies…they are so gorgeous with the swirls! Thanks for showing us how they’re done 🙂
themondaybox says
Thanks, Liz! There are so many things that can be done with colored chips! These cookies are really tasty on their own. The fancy swirls give them eye appeal. 🙂 Any one who likes chocolate mint will love these!
Jess @ On Sugar Mountain says
THESE ARE SO CUTE WENDY!! I love the green swirl in these brownies – very summery and delicious I’m sure. 😀
themondaybox says
Thanks, Jess! These brownie bites are so delicious but they look kind of….plain. I wanted to dress them up minty. 🙂 They can’t be mailed in hot weather with the swirl because it would melt. But for cold weather mailing or at home they are great. 🙂
gottagetbaked says
Love love love! Mint and chocolate were meant to be together. These thick, fudgy, glorious brownies are calling my name!
themondaybox says
Thanks, Nancy! I so agree about mint and chocolate being a matched pair. The shorter the baking time, the fudgier these get. Truly gooey deliciousness. 🙂
Joanne says
I feel like I would save so much money from an herb garden, if only i had somewhere to put it! These mint and chocolate cookies sound absolutely glorious!
themondaybox says
Thanks, Joanne! I grow my basil in pots. This year we are trying a container tomato and zucchini garden in an attempt to outsmart the squirrels. I have a friend who lives downtown in Chicago who grows all kinds of things on her balcony. 🙂 It’s doable sometimes, but I don’t think it saves much money by the time you buy the plants and pots and all. 🙂
Tricia @ Saving room for dessert says
These are beautiful brownies – I love the green swirl. I am a fan of mint especially when combined with chocolate!
themondaybox says
Thanks, Tricia! One of the best things about these brownies is that they stay chewy for a really long time….if they don’t get eaten first! 🙂
Suzie says
I love all the fun you are having experimenting with the different colors. These cookies look absolutely sinful! I like sinful 🙂 I feel the same way about gardening. Most of my plants are perennials too. Onions, chives and dill are all perennials too.
themondaybox says
The sinful part of these brownies, Suzie, is that they cause total loss of self-control. First, you just eat one or two and then suddenly the plate is empty! I don’t know if its the chewy texture or the mint-chocolate flavor but I find them irresistible. 🙂 Do your onion and/or chives flavor the things you grow around them? I think I read that somewhere and so have been reluctant to plant them.
BruCrew Life says
I love these minty cookies!! That swirl on top looks fabulous too!!
themondaybox says
Thanks, Jocelyn! I am definitely into swirls and drizzles! 🙂
Karly Campbell (@Buns_In_My_Oven) says
These are so pretty!
I wish I was a gardener, but no. Bugs and dirt are not my favorite things, that’s for sure!
themondaybox says
Thanks, Karly! If anyone invents a tool that makes it possible to dig a hole and plant something without getting anywhere close to the dirt, I will buy one for each of us! 🙂
Loretta | A Finn In The Kitchen says
Yum! I hardly remember the chocolate and mint combination when it’s not Christmas time, but there’s no reason why not!
Having lived in an apartment for almost the past 10 years, I haven’t been able to have a garden, even though I’ve wanted one. This year I finally had enough of that and planted a few veggie plants out behind our apartment and hopefully a few things do well! I think it’s actually therapeutic to dig in the dirt, so maybe I can come do it for you 🙂
themondaybox says
I don’t know why, Loretta, but in the winter we think chocolate with mint (like cake,cookies, and candy) and in the summer we think mint with chocolate (like milkshakes, and ice cream). Whichever flavor gets first billing, its a year round winning combo. 🙂
You are welcome to come dig up my yard,no therapy charge, just share the tomatoes. 🙂
Mrs. DeYarmond says
Oh my ! I think I will try to do it ! They look sooo delicious and I love that swirl on them. And can I say that the third picture is looking like a cover of a culinary magazine ? really amazing !
themondaybox says
Sarah, you are so sweet! I really do appreciate your enthusiasm for baking!! I hope you do try these. I know I can talk you into it if I say that brownies are a very American treat! 🙂 These are chewy little brownie bites full of minty chocolate flavor. I am sure you can find a similar mint chocolate candy bar to chop up for the brownies and melt for the topping. Food photography is hard and you do it so well! Some days it works for me and other days I just can’t figure out how to make the cookie smile. 🙂
Monica says
These are calling my name. You cannot go wrong with brownies/chocolate and mint! I just made a batch of mint brownies last week with the excuse of taking most of them to someone’s house. To me, it’s a great combination any time of year. Mine don’t have your eye-catching swirls though…they look great like that!
themondaybox says
Perhaps you should answer them, Monica. I certainly did. 🙂 I agree, chocolate and mint is a wonderful combination! I have no idea why those flavors should be unique to Christmas cookies or winter baking. Swirl or plain, brownies are everyone’s favorites. The swirl was fun to do and added a little flair. 🙂
vivian says
Looks like a yummy recipe for chocoholics! I am not big on sweets but sometimes indulge husband and son who would probably love these. I sometimes try to cut down on the fat (and still keep everything moist) by using 1/2 butter 1/2 applesauce. Do you think this would work with these brownies?
themondaybox says
Hi, Vivian! I have used applesauce in place of fat in brownie recipes in the past with great results though I haven’t tried it with this one. The small size might make them dry out faster, so watch the baking time. Let me know if you try it. 🙂
Tina @ Tina's Chic Corner says
I’m in love! Chocolate and mint is awesome. Your icing design is so pretty. 🙂
themondaybox says
Thanks, Tina! The icing was fun. 🙂 I am busy thinking of more ways to use colored white chocolate chips. Want to trade a few chocolate mint truffle brownies for one of your blueberry scones? 🙂
Mama's Gotta Bake says
These are gorgeous and so festive!
themondaybox says
Thanks, Sheryl! Decorating a a big part of the fun of baking for me. 🙂
Reeni says
I love discovering new baking secrets! Your brownie bites are a chocoholic’s dream! I love the little swirl on top letting you know what’s to come.
themondaybox says
Thanks, Reeni. 🙂 I agree, baking is full of secrets and mysteries to be discovered! The swirl is those colored chips again. I keep thinking of new ways to add color. 🙂
Ashley says
haha that’s exactly how I feel about gardening. I love looking at the plants and reaping the benefits (of herbs, etc.) but actually doing it? Not my favorite : ) These brownie bites sound delicious – I love cute little treats like this!
themondaybox says
Thanks, Ashley! These brownie bites have that chewy fudgy addictive texture. 🙂
Laura P. says
I just saw these on Serious Eats–the “desert-safe” bit caught my eye. They look phenomenal! If my husband gets deployed again, I will keep these in mind for a care package. I’ve usually done molasses spice cookies, which he calls “mole-ass cookies.” They also stay good for a very long time. Here’s the recipe, if you’re interested:
Soft and Chewy Molasses Cookies
These cookies are very reminiscent of ginger snaps, except
they are soft and chewy. Make sure not to
overbake them so that they stay that way.
3/4 cup packed dark brown sugar
3/4 cup softened unsalted butter
1 large egg
3/4 cup unsulfured molasses
2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
Preheat oven to 325 degrees and lightly grease the cookie
sheets. In a large bowl cream together the brown sugar and
butter until creamy. Beat in the egg and molasses until
light and creamy. Whisk together the dry ingredients in a
medium bowl. Add the dry ingredients slowly to the butter
mixture. Drop by teaspoonsful onto the prepared sheets 2
inches apart and bake for 8-10 minutes or until set.
Cookies should not brown. Cool on the baking sheet for 3
minutes, then transfer to a wire rack. Store in an airtight
container, or wrap well and freeze.
themondaybox says
Thank you so much, Laura! I will definitely give this “mole-ass” recipe a try! 🙂 A chewy ginger cookie sounds delicious! I have about 20 recipes (so far) on the Monday Box that I are “desert-safe”. They stay fresh a long time but, more specific, they contain only “desert safe” ingredients( only Crisco as a fat, only white sugar as a sweetener, no nuts/nut butters, chocolate only if baked in).Any fat other than Crisco (butter, margarine, oil) supposedly go rancid in high temps more easily and any sweetener with moisture ( brown sugar, molasses, honey, corn syrup, etc.) supposedly promote mold in high temperatures. I have spoken with Soldiers Angels Bakers who tell me that they ignore many of the desert safe ingredient rules and have no problems. So, I am not sure what to think! Did you send these cookies during the hot months or only in cold/cool weather? I am looking to those with experience for answers. 🙂 In the meantime, I hope you have lots of time to enjoy cookies AT HOME with your husband with no need for deployment care packages! Thank you both for the sacrifices you make as a military family.
Frugal Hausfrau says
This recipe has it all! Looks and taste and they sound delish! Thanks so much for sharing with us on Throwback Thursday! Hope to see you next time!
Mollie