Mint Chocolate Chip Brownie Bites (Printable)

Fudgy brownie bites infused with cool mint and studded with chocolate chips, perfect for any occasion.

# 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 - 2-3 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 (175°C). Grease a 24-cavity mini muffin tin or line with mini cupcake liners.
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 and sugar until well combined. Add eggs, vanilla extract, and peppermint extract; mix until smooth. Add green food coloring if using and stir until color is uniform.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, avoiding overmixing.
05 - Stir in the mini chocolate chips and chopped Andes mints (if using) until evenly distributed throughout the batter.
06 - Spoon batter evenly into the prepared mini muffin tin, filling each cavity approximately 3/4 full. Sprinkle additional chocolate chips on top of each bite if desired.
07 - Bake for 13-15 minutes, or until a toothpick inserted into the center of a brownie bite comes out mostly clean with a few moist crumbs remaining.
08 - Allow brownie bites to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Expert Hints:

01 -
  • They're impossibly fudgy in the middle without being underbaked or gummy, which is harder to pull off than you'd think.
  • The mint doesn't scream at you—it whispers through the chocolate like a flavor secret.
  • You get 24 bites from one batch, meaning leftovers that somehow never last as long as you hope.
02 -
  • Don't skip cooling them in the tin first—this gives the insides time to set without drying out the outside, the difference between fudgy and crumbly.
  • Peppermint extract is intense stuff, and I learned this the hard way by doubling it once and creating what tasted like minty toothpaste.
03 -
  • A toothpick inserted in the center should come out with moist crumbs, not clean—this single moment separates fudgy from cake-like.
  • If your oven runs hot (and whose doesn't), check these at the 12-minute mark because a minute too long and you lose the fudgy magic.
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