In large mixing bowl prepare the brownie batter. Beat the butter until creamy. Add the sugars and cream until fluffy.

Add in the eggs and vanilla extract, mix until combined.

Add the flour, salt, and cocoa powder. Mix until fully combined and mixture is smooth. Will be thick.

Use a cookie scoop to spoon the batter into the mini muffin tin. There's enough batter for 24 mini brownies.

Bake for 10-12 minutes until baked through. Using a round spoon, I used a measuring spoon, press the middle of the brownie bite down to create a little cup shape.

Allow the brownie bites to cool for about 5-7 minutes, then gently twist and remove from the pan and allow to continue cooling on a wire rack.

Prepare the mint filling by combining the ingredients in a small mixing bowl. Stir together. Add more cream or more powdered sugar to get desired consistency. Shouldn't be too thick like a frosting, you want it to be slightly runnier than that.

Spoon the filling into the cooled brownie bites.

Melt the chocolate and drizzle over the tops of the filled brownie bites. Smooth out with a spoon to cover the tops of the bites.

Allow to set, can be placed in the fridge to help the chocolate set or can be kept at room temperature.