I stumbled upon this recipe on a website at http://bakingblonde.wordpress.com I so happen to have looked in my pantry earlier on today and saw these Andes Peppermint Crunch Baking chips that we've had since Christmas and was wanting to use them up. I tweaked the recipe slightly to make it my own, but also a little more user-friendly. They actually turn out to be a
nightmare if you use the mini muffin tins like I did...so don't. They stick.
6 tbsp. butter
3/4 cup semi-sweet chocolate chips
1 cup sugar
1/4 tsp. peppermint extract
3/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup milk chocolate chips
2 cups Andes Peppermint Crunch Baking Chips
Preheat oven to 350 degrees. Line muffin tin with liners.
In heat-proof bowl, melt together butter and chocolate in the microwave for 30 second intervals, stirring after each interval until smooth. DON'T overcook b/c it will make the chocolate thicken up. Allow to cool for 5 min.
In a large bowl, whisk together flour, baking powder, and salt in a medium bowl; set aside.
Whisk or beat the sugar into the chocolate mixture. Add eggs and peppermint extract, mixing until combined and smooth. Add to flour mixture and mix until combined. Gently fold in the 1/2 cup chocolate chips and 1 1/2 cups peppermint chips (the other 1/2 cup is used to sprinkle on top).
Carefully pour batter to prepared each muffin liner until about 2/3 full. Sprinkle a few peppermint chips over top of each individual brownie. Bake for 18-23 for both sized muffins.