I’m gonna try to put this so very nicely, this recipe had so many flaws!! So I changed some of it because frankly, there were parts that were just flat out confusing. Once I figured out what the recipe was actually saying, it turned out really good! And just to add a little bit of interest, instead of making traditional brownies, I modified the recipe to be kind of like a muffin with a mint hiding in the center. For the mints, I used the smooth & minties from Target. If you don’t know what I’m talking about google “smooth and minties,” and look under images. Basically it’s the colorful mints with the little white sugar pearls on the bottom. Also you are going to keep looking at this recipe and think, “That has got to be a typo! There is no way there is 4 cups of chocolate chips, 5 teaspoons of vanilla extract, and only 1 1/2 cups of flour.” But no, it’s not a typo. I kept reading over this recipe thinking that magically the numbers would change, but it actually turns out. Just know that your  batter is going to be runnier then what you are used to, so don’t freak out. It will all bake up ok. Have fun!
  • 1/2 cup butter, cubed
  • 1 1/2 cups sugar
  • 4 cups semisweet chocolate chips, divided
  • 3 tablespoons water
  • 4 eggs
  • 5 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 50 smooth and minty mints


In a medium saucepan, combined butter and sugar over medium heat. Stir until butter has melted and sugar comes so a light bubble around the edges.

Remove from the heat; stir in 2 cups chocolate chips until melted. Transfer to a mixing bowl; beat in water. Add eggs, one at a time, beating well after each addition. Add vanilla and then preheat your oven to 325 degrees.


Combine the flour, baking soda and salt; beat into the chocolate mixture until smooth. Stir in remaining 2 cups of chocolate chips.


Line cupcake pan with paper fillers. Add a large spoonful of batter to cupcake mold, should fill about 1/4 to 1/3 way full. Add mint to the center and press down lightly. Spoon more batter over the top so that mold it about 1/2 way full and mint is completely covered.

Bake at 325 degrees for about 23 to 25 minutes or until toothpick comes out wet but not gooey. Do not over bake! It is better to have your brownie bites a little under baked then over baked.

Cool on wire rack and sprinkle with powdered sugar before serving.

See Also:  Oreo Truffles

Brownie recipe from The Taste of Home Cookbook