-
Preheat oven to 350 degrees and coat a mini muffin pan with non stick spray.
-
Add flour, salt, baking powder, espresso powder, and cacao powder in a small
-
bowl. Stir well.
-
Beat sugar and butter in a large bowl or stand mixer. Add extracts and egg
-
whites until well combined. Slowly add dry ingredients to wet ingredients.
-
Stir in peppermint pieces. Divide and pour batter into pan. Bake for 18-20
-
minutes or until you can insert a toothpick and there are some crumbs stick to it.
-
Do not overcook the brownies or they will be dry.
-
While brownies are cooling completely make frosting. Cream together butter
-
and powdered sugar in a large bowl or stand mixer. Add in heavy cream and
-
extract. Whip until light and fluffy.
-
Pipe frosting onto the center of each cooled brownie, top with an unwrapped
-
kiss.