St. Patricks Day Mint Chocolate (Printable Version)

Rich brownie bites with refreshing mint and chocolate chips, ideal for a festive indulgence.

# What You'll 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 to 3 drops green food coloring, optional for festive color

→ 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 thoroughly or insert mini cupcake liners into each cup.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, whisk melted butter with sugar until well combined. Add eggs, vanilla extract, and peppermint extract, mixing until the mixture is smooth. Incorporate green food coloring if desired.
04 - Gradually fold the dry ingredient mixture into the wet mixture using a spatula or whisk until just combined. Do not overmix.
05 - Stir mini chocolate chips and chopped Andes mints into the batter until evenly distributed throughout.
06 - Spoon batter evenly into prepared mini muffin cups, filling each approximately three-quarters full. Top with additional chocolate chips if desired.
07 - Bake for 13 to 15 minutes, or until a toothpick inserted into the center emerges mostly clean with a few moist crumbs remaining.
08 - Allow brownie bites to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • They're fudgy enough to feel indulgent but small enough that you won't feel guilty eating three in a row.
  • The peppermint-chocolate combo tastes fancy, but they come together faster than you'd think.
  • People genuinely think you spent hours on these when they took maybe forty minutes from start to finish.
02 -
  • Room temperature eggs mix into the batter smoothly, while cold eggs create little clumps that don't incorporate properly—I've had this ruin batches before.
  • The peppermint extract is strong, so resist the urge to double it or your brownies will taste like you're chewing a candy cane.
  • Underbaking slightly is your friend; they continue to set as they cool and you'll get that perfect fudgy texture.
03 -
  • If you can't find Andes mints, use any chocolate mint candy you like or even fresh mint leaves muddle into the batter for a different spin.
  • Mini muffin tins vary in depth, so check that your batter level looks right before baking—some cups might need slightly less than others.
  • A simple glaze made from melted dark chocolate and a teaspoon of coconut oil drizzled on top takes these from homemade to genuinely fancy-looking.
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