St. Patricks Mint Brownie Bites (Printer-Friendly)

Fudgy brownie bites with cool mint and chocolate for a festive St. Patricks treat.

# What You Need:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 teaspoon pure vanilla extract
09 - 1/2 teaspoon peppermint extract
10 - 2-3 drops green food coloring, optional

→ Chocolate and Add-ins

11 - 1/2 cup mini chocolate chips, plus additional for topping
12 - 1/4 cup chopped Andes mints or mint chocolate pieces, optional

# Directions:

01 - Preheat oven to 350°F. Grease a mini muffin tin or line with mini cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs, vanilla extract, and peppermint extract; mix until smooth. Add green food coloring if desired.
04 - Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Stir in the mini chocolate chips and chopped Andes mints if using.
06 - Spoon batter evenly into the prepared mini muffin tin, filling each cup approximately 3/4 full. Sprinkle extra chocolate chips on top if desired.
07 - Bake for 13-15 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
08 - Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're fudgy enough to feel indulgent but small enough that one doesn't feel like overkill.
  • The peppermint sneaks in just enough to make people pause and guess what makes them taste so good.
  • Twenty-five minutes from bowl to cooling rack means you can pull these together while your guests are still on their way.
02 -
  • The difference between fudgy and underbaked is about 90 seconds, so watch carefully on your third batch and note when your oven does its best work.
  • Peppermint extract is strong—I learned this the hard way by making a batch that tasted medicinal, so stick to 1/2 teaspoon unless you love assertive mint flavor.
03 -
  • Room temperature eggs mix smoother and create a better emulsion with the butter, which means a more tender crumb every time.
  • Slightly cooled melted butter prevents the eggs from scrambling and keeps the batter silky rather than grainy.
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