Pin It Rich, fudgy brownie bites infused with espresso and cool peppermint, topped with a silky chocolate glaze—perfect for festive gatherings or as a decadent treat.
I first made these brownie bites for a holiday party and they disappeared in minutes. Everyone loved the balance of chocolate and peppermint.
Ingredients
- Unsalted butter: 115 g (1/2 cup)
- Dark chocolate: 100 g (3.5 oz), chopped
- Granulated sugar: 150 g (3/4 cup)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Instant espresso powder: 1 tbsp
- Peppermint extract: 1/2 tsp
- All-purpose flour: 80 g (2/3 cup)
- Fine sea salt: 1/4 tsp
- Semi-sweet chocolate: 85 g (3 oz), chopped
- Unsalted butter: 2 tbsp (for glaze)
- Peppermint extract: 1/4 tsp (for glaze)
- Crushed peppermint candies or candy canes: 2 tbsp (for garnish)
Instructions
- Step 1:
- Preheat oven to 175°C (350°F). Grease a 24-cup mini muffin tin or line with mini paper liners.
- Step 2:
- In a heatproof bowl, melt butter and dark chocolate together (microwave in 30-second bursts, stirring between each) until smooth.
- Step 3:
- Whisk in sugar, followed by eggs, one at a time. Mix in vanilla extract, espresso powder, and peppermint extract until well combined.
- Step 4:
- Sift in flour and salt, gently folding until just incorporated. Do not overmix.
- Step 5:
- Spoon batter evenly into prepared muffin tin, filling each cup about 3/4 full.
- Step 6:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Cool completely in the pan.
- Step 7:
- For the glaze, melt semi-sweet chocolate and butter together until smooth. Stir in peppermint extract.
- Step 8:
- Spoon or drizzle glaze over cooled brownie bites. Immediately sprinkle with crushed peppermint candies.
- Step 9:
- Allow glaze to set before serving.
Pin It My family enjoys sharing these brownie bites during holiday celebrations, making the season even sweeter.
Notes
Swap dark chocolate for milk or white chocolate for a different flavor experience.
Required Tools
Mini muffin tin (24-cup), mixing bowls, whisk, spoon or small cookie scoop, heatproof bowl or microwave-safe bowl are needed for this recipe.
Allergen Information
Contains eggs, milk (butter, chocolate), and wheat (flour). May contain traces of nuts depending on chocolates or candies used.
Pin It These peppermint mocha brownie bites offer a perfect blend of flavors and are great for any festive occasion.
Recipe Questions & Answers
- → Can I use milk chocolate instead of dark chocolate?
Yes, substituting milk chocolate changes the flavor profile, making it sweeter and creamier, but will still yield delicious results.
- → How do I store the brownie bites to keep them fresh?
Store in an airtight container at room temperature for up to 3 days or freeze for up to one month for extended freshness.
- → Can I increase the mocha flavor intensity?
To boost mocha notes, increase the instant espresso powder up to 1.5 tablespoons when mixing the batter.
- → Is it necessary to use peppermint extract in the glaze as well?
Adding peppermint extract to the glaze enhances the overall peppermint flavor and balances the richness of the chocolate.
- → What baking tools are recommended for making these bites?
A 24-cup mini muffin tin, heatproof mixing bowls, a whisk, and a small scoop or spoon help achieve evenly sized, perfectly baked bites.