St Patricks Day Mint Chocolate (Printable)

Fudgy brownie bites with cool mint and rich chocolate chips, perfect for festive enjoyment.

# 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 for festive color

→ 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

# Method:

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 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 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 Advice:

01 -
  • They're fudgy, not cakey, and bake in minutes so you actually have time to do other things before guests arrive.
  • The mint flavor whispers rather than shouts, letting the chocolate take the lead while adding that refreshing brightness everyone remembers.
  • Mini muffin tins mean you get to hand people something bite-sized and fancy-looking without pretending you spent hours in the kitchen.
02 -
  • If your peppermint extract overpowers the chocolate, you've added too much and no amount of extra cocoa will save you, so start with half a teaspoon and taste the raw batter.
  • These taste better the next day when the flavors have settled and the texture becomes even fudgier, so make them in advance if you can.
03 -
  • Room temperature eggs are non-negotiable because they blend smoothly into the batter without creating lumps or scrambling, which changes the texture entirely.
  • If you're making these for a crowd, double the batch and freeze half unbaked in the muffin tin, then bake straight from frozen for five extra minutes when you need them fresh.
Return