Mint Brownie Bites

Pretty for the hoildays

Ingredients

  • 2/3 c. unbleached white all-purpose flour
  • 1/2 c. unsweetened cocoa
  • 1/2 t. baking powder
  • pinch of salt
  • 3/4 c. white sugar
  • 3 Tbls. butter, melted and cooled
  • 2 Tbls. honey
  • 1 t. vanilla
  • 1 large egg white

Topping

  • 1 c. powdered sugar
  • 1 Tbls. milk
  • 1 Tbls. butter, softened
  • 1/2 t. white peppermint extract
  • 2 oz. white chocolate, melted and cooled
  • 2 oz. crushed peppermint candies (small chunks)

Instructions

In a large bowl, combine flour, cocoa, baking powder and salt.

In medium bowl, whisk sugar, butter, honey, vanilla and egg white until blended. Stir sugar mixture into flour mixture; then with a wooden spoon stir dough just until blended.

Refrigerate a couple of hours before baking.

With greased hands, shape dough into 1-inch balls and place on lightly greased cookie sheets 2 inches apart.

Bake 7 minutes at 350 degrees until brownies have cracked slightly. Do not over bake. Transfer to a wire rack lined with paper towel to cool.

Topping: In a medium bowl, whisk powdered sugar and milk until smooth. Whisk in butter and extract, then whisk in melted chocolate until smooth. Swirl 1 t. topping on each cookie.

Top each frosted cookie with a few crushed peppermint chunks.

NOTE: Store in tightly sealed container with waxed paper between layers, at room temperature for up to 3 days or in freezer up to 1 month.