Ingredients for the Framboise Brownie Glaze

• 1 ¼ cups powdered sugar
• 1 cup frozen raspberries, thoroughly thawed
• 2 tablespoons water
• 24 raspberries, for garnish

Ingredients for the Menthe Brownie Glaze

• 1 ¼ cups powdered sugar
• 3 tablespoons crème de menthe
• 1 tablespoon peppermint extract
• 2 tablespoons water
• 24 mint leaves, for garnish

Other Ingredients

• 48 brownie bites

Procedure

1. In two separate bowls, combine the glaze ingredients for each flavor. For the raspberry glaze, put the thawed raspberries into a blender, and whirl until smooth. Pass the mixture through a sieve to catch any seeds. Add the resulting juice to the powdered sugar, along with the water. You’ll want to read the consistency of the glaze before adding the water—add until it is smooth and thick, but also runny enough to spread.
2. For the mint glaze, mix the powdered sugar with crème de menthe (you can use white or green), peppermint extract, and water.
3. When you dip the brownie bites, don’t put them in face down, and lift straight up, or you will form an air pocket that will mar the façade of the glaze. Instead, put them in the glaze face down, holding onto their bodies, and then pull out at an angle, allowing excess glaze to run off. Top with a fresh mint leaf or raspberry. Allow them to set before eating.