Bars & Brownies

Peppermint Brownie Bites

Peppermint-Brownie-Bites

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 24 mini brownies

Peppermint-Brownie-Bites

Recipe by Jessica Smith / Inquiring Chef

Ingredients

  • Baker’s Joy® Non-Stick Baking Spray
  • 24 candy cane mint flavored candy kisses, unwrapped
  • ½ C. Crisco® All-Vegetable Shortening
  • 1 large egg
  • 1 C. granulated sugar
  • ½ tsp. peppermint extract
  • 1 C. all-purpose flour (1 cups = 125g)
  • ⅓ C.  unsweetened cocoa powder
  • 1 tsp. Clabber Girl® Baking Powder
  • pinch of salt

Directions

  1. Preheat oven to 350°F / 177°C. Spray a mini muffin tin with non-stick cooking spray. Set aside.
  2. Before getting started, be sure that you have unwrapped the candy kisses so they are ready to add to the brownie bites right after baking.
  3. In the bowl of a standing mixer with the paddle attachment, beat the shortening, egg, and sugar until light and fluffy, about 2 minutes. Add peppermint extract and mix just until combined.
  4. Add flour, cocoa powder, baking powder, and kosher salt to the mixer all at once.
  5. Mix on low just until combined (do not overmix).
  6. Use a 1 Tablespoon measure to scoop out dough and roll it into even balls. Drop dough balls them into prepared spaces of the mini muffin tin.
  7. Bake until the centers are rounded in the middle and the edges look firm (the centers should still be fairly soft), 10 to 12 minutes.
  8. Remove the brownies from the oven and, working quickly, use the rounded part of a 1 Tablespoon measure to press down on the tops of the brownies to create an indentation.
  9. Place a candy kiss inside each warm brownie.
  10. Allow brownies to cool completely in the pan. (The candy kisses will melt and then the brownie bites will continue to firm up in the pan and will be easy to remove.)
  11. Note: After the candy kisses have fully melted (5 to 10 minutes), go back and gently press down on the pointy caps to flatten them. This is optional, but will give the filling a smooth surface.
  12. Store in a sealed container at room temperature. Serve within 2 days.

Peppermint Brownie Bites

Peppermint-Brownie-Bites

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 24 mini brownies

Ingredients

  • Baker’s Joy® Non-Stick Baking Spray
  • 24 candy cane mint flavored candy kisses, unwrapped
  • ½ C. Crisco® All-Vegetable Shortening
  • 1 large egg
  • 1 C. granulated sugar
  • ½ tsp. peppermint extract
  • 1 C. all-purpose flour (1 cups = 125g)
  • ⅓ C.  unsweetened cocoa powder
  • 1 tsp. Clabber Girl® Baking Powder
  • pinch of salt

Directions

  1. Preheat oven to 350°F / 177°C. Spray a mini muffin tin with non-stick cooking spray. Set aside.
  2. Before getting started, be sure that you have unwrapped the candy kisses so they are ready to add to the brownie bites right after baking.
  3. In the bowl of a standing mixer with the paddle attachment, beat the shortening, egg, and sugar until light and fluffy, about 2 minutes. Add peppermint extract and mix just until combined.
  4. Add flour, cocoa powder, baking powder, and kosher salt to the mixer all at once.
  5. Mix on low just until combined (do not overmix).
  6. Use a 1 Tablespoon measure to scoop out dough and roll it into even balls. Drop dough balls them into prepared spaces of the mini muffin tin.
  7. Bake until the centers are rounded in the middle and the edges look firm (the centers should still be fairly soft), 10 to 12 minutes.
  8. Remove the brownies from the oven and, working quickly, use the rounded part of a 1 Tablespoon measure to press down on the tops of the brownies to create an indentation.
  9. Place a candy kiss inside each warm brownie.
  10. Allow brownies to cool completely in the pan. (The candy kisses will melt and then the brownie bites will continue to firm up in the pan and will be easy to remove.)
  11. Note: After the candy kisses have fully melted (5 to 10 minutes), go back and gently press down on the pointy caps to flatten them. This is optional, but will give the filling a smooth surface.
  12. Store in a sealed container at room temperature. Serve within 2 days.

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