St Patricks Day Mint Chocolate (Printable version)

Fudgy brownie bites with refreshing mint and chocolate chips, perfect for festive occasions.

# 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

→ Chocolate and Add-ins

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

# How to Prepare:

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 to 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 Tips:

01 -
  • They're fudgy enough to feel decadent but small enough that you can justify eating three without guilt.
  • The peppermint and chocolate balance perfectly—one never overpowers the other, it's like they were always meant to be together.
  • They come together in under an hour and look so festive your friends will think you fussed over them way more than you actually did.
02 -
  • The toothpick test is everything—pull them out a minute too early and they'll be gooey in an unappealing way, a minute too late and they'll start drying out, so watch the clock closely.
  • If your peppermint extract smells like cleaning supplies when you open it, that's normal and means you have real peppermint, not cheap imitation, so don't panic.
  • Cooling them completely before storing is non-negotiable or they'll sweat in the container and lose their fudgy texture.
03 -
  • Don't skip cooling the melted butter—I learned this the hard way when I added hot butter to my eggs and ended up with something between scrambled eggs and brownie batter that I had to dump and start over.
  • A kitchen scale makes this recipe even more reliable than measuring cups because cocoa powder and flour can vary wildly in density depending on how much you pack them.
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