Title: Mini Mint Brownie Cups
Categories: Cakes
Yield: 36 Servings

2 Sticks butter
1 Bag (10 oz) semisweet mint
-chocolate chips
1 c Sugar
4 lg Eggs
1 c Flour

Heat oven to 350. Arrange 36 doubled mini muffin baking cups on 2 jelly
roll pans or cookie sheets with sides.

Melt butter in a 3-qt. saucepan over medium low heat. Add chocolate chips
and stir until melted and smooth. Remove from heat. Stir in sugar. Add eggs
and stir briskly until blended.

Fill baking sups 3/4 full. Bake 20 to 25 minutes until tops look cracked
and pick inserted in center has moist crumbs. Cool on pan on wire rack.
Makes 36.

Recipe by: Laura Hunter

Posted to FOODWINE Digest 26 Jan 97 by Laura Hunter on
Jan 26, 1997.