Better than three French hens, six geese a-laying or any bird for that matter are these chocolate minty gooey chewy brownie bite treats. On the 6th day of Christmas, or what we plain folk usually refer to as New Year’s Eve these are a much better choice than those a-laying geese. I am quite sure about that.
Every New Year’s Eve the family tradition was to load up the piano bench as the goodies table and have a party while watching Guy Lombardo in black and white. If you have to ask Guy Who? you should just leave the room and Google him. Go ahead. I’ll wait.
The goodies were strange bedfellows but made perfect sense to us. There was the cold (overcooked) shrimp with cocktail sauce. Thin mints, root beer in aluminum cups (which contributed to our young age senility) Charles Chips Potato Chips and awful onion dip made from a box, along with mom’s brownies. It wasn’t even served in courses – it was just all laid out. A choreographed free for all – dad, mom, me, boys, dad, mom, me, boys. There was not a morsel left by midnight – even though we weren’t allowed to dig in until 11:45.
Mom’s brownies were the best part. They were chewy, gooey and dense. The other favorite part for me were the thin mints. I loved those things.
This recipe is a combination of those great flavors. Mom’s brownies marry the thin mints, and turn into bites with a bit of frosting and peppermint crunch.
No aluminum necessary. And the shrimp? Sorry. I’m allergic.
But these brownie bites? Perfect, with a side of nostalgia.
|Holiday Peppermint Crunch Brownie Bites, Gluten Free||
- 3 oz. unsalted butter
- 2 oz. unsweetened chocolate
- 1 oz. bittersweet chocolate
- 180 grams sugar (about 1 cup)
- 2 large eggs
- pinch of kosher salt
- 53 grams GF flour (all superfine brown rice flour)
- 1 tablespoon unsweetened cocoa
- 1 teaspoon vanilla
- 1 teaspoon brewed coffee (decaf is fine)
- 1 teaspoon coffee flavored liqueur (Godiva)
- ½ teaspoon pure peppermint extract
- 4 York Peppermint Patties (miniatures) diced into very small pieces
- 114 grams or 1 stick of unsalted butter at room temperature
- 250 grams (about 2 generous cups) powdered sugar, sifted
- 1 teaspoon pure peppermint extract
- 1-3 tablespoons water
- 3 crushed peppermint candy canes
- Preheat oven to 350 degrees. Insert mini cupcake liners in a mini-muffin tin (24 count)
- In a microwave safe container, melt chocolate and butter in short bursts (20 sec) just until it is mostly melty. Stir to finish melting and combine. Set aside. In a medium bowl mix the sugar and eggs together with a wooden spoon. Stir vigorously. Mix in the flour and the cocoa. Add in all the flavorings and the cooled chocolate mixture and stir. Last, gently stir in the diced York pieces. Using a small scoop, fill each liner about ⅔ full. Bake for 5 minutes and reduce temperature to 325. Rotate pan and bake about 8 minutes more or just until a toothpick comes out with crumbs but not wet batter. Cool for a few minutes and remove each mini cupcake to a rack. Cool completely before frosting.
- Whip butter in a stand mixer or using a hand-held mixer on high-speed. On low, add in the sifted powdered sugar and mix well. Add in the flavoring. Add in the water, one tablespoon at a time. You want a relatively stiff butter cream. Whip on high for about 5 minutes. Pipe onto mini cupcakes or use a spatula and frost generously. You will probably have leftover frosting – refrigerate in a covered container and save for another use – or make more brownies.
- Sprinkle crushed candy cane over the frosting right after it is piped and wait for it to set – about 30 minutes. Happy New Year!