St Patricks Mint Chocolate Chip (Print view)

Fudgy brownie bites with cool mint and chocolate chips, ideal for a festive-themed dessert.

# 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

# Cooking Steps:

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 until evenly distributed.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs, vanilla extract, and peppermint extract; mix until smooth. Stir in green food coloring if using.
04 - Gradually fold the dry ingredient mixture into the wet mixture until just combined, being careful not to overmix.
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 approximately 3/4 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 Ideas:

01 -
  • They're done in 35 minutes total, which means you can make them the morning of your gathering without stress.
  • The mint and chocolate balance is subtle enough that even chocolate purists won't feel like they're eating toothpaste.
  • Mini bites are perfect for grazing—people grab one, then another, without realizing they've had three.
02 -
  • Peppermint extract is strong—I once used a full teaspoon and they tasted like I was eating a toothpaste factory, so start with half a teaspoon and adjust by taste if you want more.
  • Room-temperature eggs make a real difference; cold eggs won't emulsify properly and your batter will look grainy instead of silky smooth.
03 -
  • If you can't find Andes mints, crush up any mint chocolate bar you like or just skip them entirely—the mini chocolate chips carry enough chocolate flavor that you won't miss them.
  • The green food coloring is totally optional; I've made these with and without it, and they taste identical—it's purely for that festive look if you want it.
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