St Patricks Day Mint Chocolate (Print)

Fudgy brownie bites featuring mint and chocolate chips for a festive St Patricks Day treat.

# Components:

→ 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 & 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 (175°C). 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 using.
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 about three-quarters full. Sprinkle extra chocolate chips on top if desired.
07 - Bake for 13-15 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 Advice:

01 -
  • They're fudgy and substantial enough to feel indulgent, but small enough that you don't feel guilty grabbing two or three.
  • The peppermint extract is just bold enough to be interesting without ever tasting like toothpaste, which is the real victory here.
  • These come together in under an hour, making them perfect for last-minute gatherings or when you want to impress without spending your whole day in the kitchen.
02 -
  • Room temperature eggs make a real difference—cold eggs won't incorporate smoothly and can create a slightly grainy texture, so plan ahead.
  • That moment when the toothpick comes out with just a few moist crumbs is the sweet spot; one minute too long in the oven and you've crossed over from fudgy to cake-like, so set a timer and stay nearby.
03 -
  • Mini muffin tins vary slightly in size, so watch your first batch and adjust baking time by a minute or two if needed—it's the difference between fudgy and overdone.
  • If you forget to cool the butter and it's still warm, let it sit for a few minutes; warm butter can cook the eggs, which affects both texture and food safety.
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