Mint Chocolate Chip Brownies (Print View)

Rich brownie bites with cool mint and chocolate chips, perfect for a festive indulgence.

# 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

# Preparation Steps:

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 desired.
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-fourths full. Sprinkle additional 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 come together in under an hour and taste like you spent way more effort than you actually did.
  • The peppermint extract gives you that cool, refreshing moment against the deep chocolate without being overpowering or medicinal.
  • Perfect size for snacking, sharing, or sneaking extras when no one's looking.
02 -
  • Room temperature eggs make a difference—cold eggs won't blend smoothly into the butter and sugar mixture, and you'll end up with tiny clumps throughout.
  • The peppermint extract is potent, so taste a tiny bit of batter before baking if you're worried; it's easier to adjust before the oven than after.
03 -
  • If you can't find Andes mints, chop up any good quality mint chocolate bar you like—the specific brand matters less than choosing something you'd actually want to eat on its own.
  • A slight underbake is your friend here because these continue cooking from residual heat as they cool, and five minutes of cooling in the tin gives you that perfect tender-but-set texture.
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