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Mint Chip Brookie Cups

  • 20 oz. box of Ghirardelli brownies. ( I used triple chocolate but double chocolate would work just as well) and the ingredients as per the box instructions
  • 1 1/4 c. flour
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 1/2 c. butter
  • 1/4 c. + 1 TBL brown sugar
  • 1/4 c. + 1 TBL granulated sugar
  • 1 egg
  • 2/3 c. Nestle Winter Mint chips + more for decorating the tops

Preheat the oven to 350 degrees and spray a 24 cup mini muffin pan with baking spray.
Mix brownies according to package directions and using a small cookie scoop or spoon, place some of brownie batter into each muffin hole. (about 1/4 -1/2 full)
In a medium bowl, Sift together flour, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter, and two types of sugars until blended. Add egg and mix. Add flour mixture in two or three additions and mix thoroughly until blended.
Stir in mint chips by hand. Mixture will be thick.
Using a small cookie scoop or spoon, place a small ball of cookie dough on top of the brownie mixture in each muffin hole.
Bake at 350 for approximately 16-18 minutes or until the tops are firm and slightly browned.
Remove from the oven. Press two or three mint chips in the top of each brookie. Allow to rest in the pan for ten minutes, and then using a knife, carefully loosen the brookie cups from the tin and allow to cool on a cookie rack.
Makes approximately 30 brookie cups.

Source recipes -Here-

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