I don’t use my mini muffin pans often, they usually just collect dust. But when I got the idea for brownies and mint frosting, I knew they needed to be tiny :). Very rich!
I had a few mishaps with the frosting. I used palm shortening (yucky). I made the perfect tasting frosting that turned gray when I tried to color it (lovely). And I made some pretty decent tasting frosting that turned out the color of guacamole. It was kind of pretty but not too appetizing?
*2/3 cup honey
*1/2 cup melted pasture butter (you can sub ghee or coconut oil and add 1/4 tsp sea salt)
*1 Tbsp vanilla extract
*3 pastured eggs, room temperature
*1 cup blanched almond flour (I like Honeyville)
*1/2 cup cocoa
*1/4 tsp. baking soda
Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour batter into lined mini muffin tins. Bake at 350 degrees for 15-16 minutes. Makes about 32.
*1 Tbsp cold water + 1/2 tsp grassfed gelatin
*1/2 cup honey
*1 cup pasture butter, softened
*1 egg yolk
*1 Tbsp mint extract (see note!!!)
*dark green romaine juice, for color (optional)
In a small cup, sprinkle gelatin over cold water. When gelatin is softened, heat the mixture until liquid. Set aside.
In a medium bowl, mix honey, butter, egg yolk and mint extract. Add gelatin. Using a hand mixer, beat on medium speed until smooth. Add romaine juice if using until the mixture is the color you want. Pipe the buttercream onto cooled brownie bites.
Important note: I used Simply Organic mint extract. I have a feeling if you use a different mint extract, you could need a different amount! Simply Organic contains sunflower oil and mint.
This is another re-creation of one of my mom’s famous recipes, mint frosted brownies. Thanks, Mom 🙂
Let me know how it goes!
This post was shared on Healing with Food Friday.