Using the brownie recipe below:

You will need 12 - 3" high unglazed terra-cotta flower pots. Wash the pots with hot soap and water before using. You can also run them through the dishwasher. Once they are cleaned, spray the inside of the pots with oil. Line each pot with aluminum foil or parchment paper. Spray the inside of the foil or paper with cooking oil and sprinkle with cocoa powder. Spoon the brownie mixture into pots, leaving enough room for them to rise so they won't overflow out of the flower pots. Cooking times will vary, you'll just need to keep checking on them. Start with 35 minutes and leave in longer if necessary. To test if they are done, remove from the oven and allow to cool for a couple minutes. Remove the foil/paper along with the brownie from the pot. Try to remove the foil/paper from around the brownie - you will then be able to see if it cooked all the way through or if it's still doughy. If it's doughy or runny - bake longer. When they are done, remove from the oven and cool completely. Remove the foil/paper from the brownie. Place a small piece of wax paper (crumpled) in the bottom of the flower pot. Place the brownie on top of the wax paper and frost. Add a fresh mint leaf right before serving by using a toothpick to make a small hole in the center of each brownie, then place the base of the leaf in the hole so it stand straight up.

Brownie Mix

- 2 cups sugar
- 1 cup real butter, softened
- 4 eggs, beaten
- 12 tbsp cocoa with 4 tbsp of oil (mix well)
- 1 cup flour
- ¼ tsp salt
- ¼ tsp baking powder
- 1 ½ tsp vanilla
- chocolate chips

Preheat oven to 325 degrees. Bake for 35 minutes. (change baking time for flower pot brownies)

Frosting

- powdered sugar
- whole milk
- 1-2 teaspoons cocoa powder
- vanilla extract

Mix about 1 cup of powdered sugar (to start) with milk until it's a pancake batter consistency. Add a small amount of cocoa powder to make it brown so it looks like dirt. Add vanilla. Mix well and spoon over the brownies. The frosting will harden.