Wednesday morning my oldest daughter informed me that she was having dinner at my niece’s house with all of her cousins to send my nephew, Alex, off to college.
She offered to bring dessert.
Now mind you she was headed to school from 8-3:30, and worked until 6. I wasn’t sure when she planned to make the brownie mix she had in her hand?
She told me she was just taking it over my niece’s and making it there.
yea, right.
I’d like to think I was teaching her entertaining skills…but that morning I felt like I was failing miserably.
I decided that a regular ‘ol brownie mix wasn’t going to be the way to go.
I decided that cookies would be a better option.
My baking cupboard was looking pretty sparse.
So….how about Brookies?
Yes!! It’s the best of both worlds, a cookie and a brownie!
I dug through my cupboard and found some mint chips, perfect!
Mint/Chocolate is my niece, Leah’s favorite combination!
*she grins*
So this is what I came up with!
Using the brownie mix and my muffin pan, these Mint Brookies were created!!
I was later informed by Liz, my departing nephew’s girlfriend, who was also leaving for college, that it was the perfect idea, being since they were attending South Dakota State University in Brookings, South Dakota!
Score one for me that I didn’t even know about!
*winks*
Mint Brookies with Milk based Mint Ganache Drizzle
Brookie
1 brownie mix that makes a 9×13 pan, made according to box instructions
plus, 1/2 teaspoon peppermint extract
3/4 cup mint chocolate chips
Mint Chocolate Ganache Drizzle (made with milk not cream)
1 cup mint chocolate chips
3 Tablespoons milk
dash of peppermint extract
Preheat oven to 350 degrees.
Prepare muffin tins with non-stick cooking spray.
Prepare brownie mix as directed on package, and add in extract and mint chips.
Pour into muffin tins, I filled them about 1/3 of the way full.
Note: They got a little bit thicker than I had intended. If you want them more like a cookie, they would make more, my batch made 20, but you would have to vary the baking time a bit, and bake them for a shorter amount of time.
Bake for 15 minutes, watch them closely!
Cool in pans for a bit, then remove and cool on your counter for a little while longer.
Place chips and milk in a sauce pan over low heat, stirring constantly until the chips are melted.
Add dash of extract and give it a swirl with a whisk.
Drizzle over the brookies.
Drizzle will firm up some, if you don’t want them quite as gooey, place them in the fridge for a bit before serving.
cousin love
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
-
Brookie
-
1 brownie mix that makes a 9×13 pan, made according to box instructions
-
plus, 1/2 teaspoon peppermint extract
-
3/4 cup mint chocolate chips
-
Mint Chocolate Ganache Drizzle (made with milk not cream)
-
1 cup mint chocolate chips
-
3 Tablespoons milk
-
dash of peppermint extract
Instructions
Preheat oven to 350 degrees.
Prepare muffin tins with non-stick cooking spray.
Prepare brownie mix as directed on package, and add in extract and mint chips.
Pour into muffin tins, I filled them about 1/3 of the way full.
Note: They got a little bit thicker than I had intended. If you want them more like a cookie, they would make more, my batch made 20, but you would have to vary the baking time a bit, and bake them for a shorter amount of time.
Bake for 15 minutes, watch them closely!
Cool in pans for a bit, then remove and cool on your counter for a little while longer.
Place chips and milk in a sauce pan over low heat, stirring constantly until the chips are melted.
Nutrition Information:
Yield:
20
Serving Size:
1
Amount Per Serving:
Calories: 88Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 13mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 1g
Nutrition isn't always accurate.
These sound wonderful. I could eat the mint chocolate ganache with a spoon.