Andes Mint Mini Bundts
Elevate your holiday baking with these quick Andes Mint Mini Bundts. Ghirardelli brownie mix meets minty bliss for the win. Easy, festive and delicious!
Ingredients
- 1 Ghirardelli Double Chocolate Brownie Mix
- 10-ounce package Andes Creme de Menthe Baking Chips
- 1 egg
- 1/3 cup oil
- 1/4 cup water
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325 degrees.
- Spray mini bundt with baking spray (nonstick spray with flour).
- Dump the brownie mix, egg, oil and water into a medium mixing bowl.
- Stir to combine.
- Scoop into a mini bundt cake pan filling 1/2 way full and sprinkle with Andes Creme de Menthe Baking Chips, just to cover tops.
- Bake for about 15 minutes (just until toothpick inserted in center comes out clean. Do not overbake.). Remove from oven and let cool on cooling rack.
- While bundts are baking, combine remaining Andes Creme de Menthe Baking Chips and 1/2 cup heavy cream in small microwavable bowl.
- Heat in microwave briefly (30 seconds to start), just until baking chips being to melt. Stir until smooth.
- Remove mini bundts from pan, loosening edges with a table knife, if needed, and inverting pan onto a large cutting board.
- Transfer to serving plates and drizzle with Andes Mint drizzle.
Enjoy!