St. Patricks Mint Chocolate Bites (Printable)

Rich, fudgy brownie bites with refreshing mint and chocolate chips for a festive 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

# How To Make It:

01 - Preheat oven to 350°F. Grease a mini muffin tin or insert mini cupcake liners for easy release.
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; whisk until smooth. Incorporate green food coloring if desired.
04 - Gradually fold the dry ingredient mixture into the wet mixture until just combined, being careful not to overmix.
05 - Fold mini chocolate chips and chopped Andes mints into the batter until evenly distributed.
06 - Spoon batter into prepared mini muffin cups, filling each approximately 3/4 full. Top with additional chocolate chips 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 - Allow brownie bites to cool in the tin for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Tips:

01 -
  • They taste like indulgent chocolate-mint magic but come together in under an hour, so you're not stressed before the party.
  • The mini size means you can eat two (or four) without guilt, and honestly, that's the dream.
  • They stay fudgy in the center even after days in an airtight container, so you can make them ahead.
02 -
  • Don't overbake these—the moment they look set is the moment you pull them out, because residual heat keeps cooking them and you'll lose that fudgy center.
  • Room temperature eggs make a difference; cold eggs resist blending into the butter-sugar mixture and create a lumpy batter that doesn't rise evenly.
03 -
  • Room temperature ingredients blend together smoothly, creating a more uniform texture and better rise—set out eggs and butter 30 minutes before you start.
  • The toothpick test is your best friend; pull a bake out at 13 minutes first and check—every oven is different, and pulling them at peak fudginess is the difference between a good brownie bite and one that haunts your dreams.
Return