Mini Brownies Base for Andes Mint Brownies, Hershey’s Kiss Brownies, Reese’s Peanut Butter Cup Brownies

Ok 🙂 I am throwing these three recipes into one big note. Last year, a dear friend of mine, asked me to make Mint brownies for her, now husband. Now, I love mint….and I love chocolate..just not combined. That has never stopped me before. If someone wants to eat it, I will make it. These brownies turned out to be a big hit!

So, this year, I was asked to make these brownies again, but in miniature portions and different variety. I love pure chocolate anything and peanut butter cups, so I decided to make Hershey’s Kiss Brownies and Reese’s Peanut Butter cup ones as well. I am thinking next time, I may use a Snicker’s Bar and Nestle’s Crunch.

The base of the recipe is pretty simple and will make 30 mini brownies.

 

Basic Batter

Ingredients:

1 cup of all-purpose flour

1/2 cup of cocoa powder

3/4 teaspoon of baking powder

1/4 teaspoon of salt

1 1/4 cups granulated sugar

3/4 cup of butter, melted

2 teaspoons of vanilla

3 eggs

Directions:

1. Mix 🙂
2. Grease the cups of a mini-cupcake pan and preheat the oven to 350F
3. Bake for 14-15 minutes.

 

Andes Mint Brownies

Additional Ingredients to Base:

1 Tablespoon Mint Extract

Andes mints

Directions:

1. Add to Base batter, mint extract
2. Cut each Andes Mint in half, to fit mini-cupcake tray
3. Fill cupcake tin half way and add one half Andes Mint to each cup.
4. Cover with more batter until you fill cup 3/4th of the way.
5. Bake

 

Hershey’s Kiss Brownies

Additional Ingredients to Base:

Hershey’s Kisses

Directions:

1. Fill cupcake tin half way and add one Hershey’s Kiss to each cup.
2. Cover with more batter until you fill cup 3/4th of the way.
3. Bake

 

Reese’s Peanut Butter Cup Brownies

Additional Ingredients to Base:

Reese’s Peanut Butter Cups, cut in 4ths

Directions:

1. Fill cupcake tin half way and add a quarter piece of Reese’s Peanut Butter Cup to each cup.
2. Cover with more batter until you fill cup 3/4th of the way.
3. Bake