Mint Chocolate Chip Brownie Bites (Print Version)

Fudgy brownie bites blended with mint and chocolate chips for a cool, festive indulgence.

# 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 (175°C). Grease a mini muffin tin thoroughly or line with mini cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs, vanilla extract, and peppermint extract; mix until smooth. Incorporate green food coloring if desired.
04 - Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
05 - Stir in mini chocolate chips and chopped Andes mints if using, distributing evenly throughout the batter.
06 - Spoon batter evenly into prepared mini muffin cups, filling each approximately 3/4 full. Sprinkle additional chocolate chips on top if desired.
07 - Bake for 13-15 minutes, or until a toothpick inserted into the center emerges mostly clean with a few moist crumbs remaining.
08 - Cool brownie bites in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake in 15 minutes, which means you can make them the morning of a party and still have time to panic about other things.
  • The mint-chocolate combo tastes intentional and elegant without any pretense or fancy techniques required.
  • One batch yields 24 bites, so they stretch further than you'd expect for feeding a crowd.
02 -
  • Overbaking these by even two minutes turns them from fudgy to dry, so use a timer and pull them out when there's still visible moisture in the toothpick test.
  • Room temperature eggs actually make a difference here because cold eggs seize up the butter and create a grainy texture that you can taste immediately.
03 -
  • Sift your cocoa powder before mixing if you have a sifter handy, because it breaks up clumps and distributes more evenly than whisking alone.
  • Let your eggs sit on the counter for 20 minutes before starting if you forgot to do it ahead, because the temperature difference really does matter for emulsion and texture.
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