Mint Brownie Bites Ganache (Printable)

Fudgy chocolate bites with refreshing mint and smooth ganache topping for a perfect sweet treat.

# What You'll Need:

→ For the Brownie Bites

01 - 1/2 cup unsalted butter
02 - 4 oz semisweet chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 tsp peppermint extract
07 - 1/2 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt

→ For the Ganache

10 - 4 oz semisweet chocolate, finely chopped
11 - 1/3 cup heavy cream
12 - 1/2 tsp peppermint extract

→ Optional Garnish

13 - Fresh mint leaves or chocolate shavings

# Directions:

01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin or line with mini paper liners.
02 - Melt butter and chopped chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk sugar, eggs, vanilla extract, and peppermint extract into chocolate mixture until well combined.
04 - Sift flour, cocoa powder, and salt into bowl. Fold gently until just combined; avoid overmixing.
05 - Spoon batter evenly into prepared mini muffin cups, filling each about 3/4 full.
06 - Bake for 12-15 minutes until tops are set and toothpick inserted in center comes out with moist crumbs.
07 - Let cool in tin for 5 minutes, then transfer to wire rack to cool completely.
08 - Place chopped chocolate in small bowl. Heat cream until steaming, pour over chocolate, let sit 1 minute. Add peppermint extract and stir until smooth and glossy.
09 - Spoon or pipe ganache onto each cooled brownie bite. Garnish with mint leaves or chocolate shavings if desired. Let ganache set before serving.

# Expert Tips:

01 -
  • These bite-sized treats give you all the indulgence of a full brownie in one perfect poppable package
  • The mint chocolate combo is somehow both refreshing and decadent at the same time
  • They come together in under 40 minutes but taste like something from a fancy bakery
02 -
  • Let the chocolate mixture cool before adding eggs or you will end up with scrambled pieces in your batter
  • Underbaking slightly is better than overbaking because these continue cooking in the hot pan
  • The ganache needs to cool to room temperature before piping or it will slide right off the brownies
03 -
  • Use a small cookie scoop instead of spoons for evenly sized bites that bake at the same rate
  • Warm your knife briefly if you need to check the center of any brownie for doneness

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