For brownie bites, you’ll use 2-3 non-stick mini muffin pans. I have three that hold 12 each, and one box of brownie mix makes 36 mini’s. Even though they’re non-stick, I still use Baker’s Secret (flour mixed in with non-stick spray) anytime I need to pop baked goods out of pans.

Scoop 1 Tbs brownie batter into each cup. Bake at temperature per package instructions; however decrease the time by about half as these will bake much faster than in a larger pan. For the Ghirardelli mix, I baked for 20 minutes.

Pop out the brownie bites and let cool.

Transfer fudge topping to a medium-size bowl. Stir in 1 Tbs. Creme de Menthe into topping until smooth. Spread fudge mint topping onto each brownie bite.

Carefully fold 2 Tbs. Creme de Menthe into thawed Cool Whip. For an easy way to top onto brownie bites, place a generous amount (a cup or more) into a sandwich-size baggie. Squeeze gently until it goes down into one corner tip, then snip off 1/4″ from the tip. Squeeze gently onto brownie bites. If you’ve ever taken a cake decorating class you can do this much prettier than I did, but it worked for me.