St. Patricks Mint Brownie Bites (Printable)

Fudgy brownie bites infused with mint and chocolate chips, perfect for a festive St. Patricks Day snack.

# What You 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 Steps:

01 - Preheat oven to 350°F. Grease a 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, then mix until smooth. Stir in green food coloring if desired.
04 - Gradually fold dry ingredients into the wet mixture until just combined, being careful not to overmix.
05 - Stir in mini chocolate chips and chopped Andes mints, if using, until evenly distributed throughout the batter.
06 - Spoon batter evenly into prepared mini muffin cups, filling each about three-quarters full. Sprinkle additional 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 remaining.
08 - Allow brownie bites to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Suggestions:

01 -
  • They're fudgy and dense in the best way, with a texture that doesn't crumble apart when you pick them up.
  • The peppermint flavor whispers rather than shouts, so even non-mint lovers tend to ask for seconds.
  • One batch makes 24 bites, which means you can share generously and still sneak three more later.
  • They actually taste better the next day when the mint has had time to settle into the chocolate.
02 -
  • Room temperature eggs mix into the batter smoothly; cold ones create little scrambled clumps that don't incorporate, and your texture suffers for it.
  • The peppermint extract is potent—I learned this by accident when I doubled it and ended up with something that tasted like toothpaste; start conservative and taste the batter if you want more mint.
  • Don't overbake these by even a minute; they firm up as they cool, and what looks slightly underbaked in the oven becomes perfectly fudgy after cooling.
03 -
  • Melted butter that's completely cooled prevents any possibility of scrambling your eggs, but slightly warm butter incorporates more smoothly than butter straight from the fridge—aim for that middle ground.
  • If you don't have peppermint extract, you can crush a few Andes mints into the batter instead, though the flavor will be less uniform and you might get crunchy bits some people adore and others find jarring.
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