Mint Brownie Bites Ganache

The kitchen smelled like Christmas in July when I first made these little brownie bites. I was testing recipes for a summer party and wanted something that felt festive without heating up the entire house. My roommate walked in mid-bake, confused by the mint-chocolate aroma wafting through the apartment in 90-degree weather. They disappeared faster than I could plate them.

I brought a batch to my book club meeting last winter, and we spent twenty minutes debating whether mint belongs in chocolate desserts. The verdict was unanimous after one bite. Someone actually asked if I could bring them to every gathering going forward. Now they are my go-to when I need to impress without spending all day in the kitchen.

Ingredients

• Unsalted butter: Melt it slowly and let it cool slightly before adding sugars for a glossy, tender crumb
• Granulated and brown sugar: The combination gives you crackly tops and that deep fudgy middle we all chase
• Large eggs: Room temperature eggs incorporate better and give you that rich, dense brownie texture
• Pure vanilla and mint extract: Use pure extracts rather than imitation for a cleaner, brighter flavor that shines through the chocolate
• All-purpose flour: Measure by weight if possible, as too much flour makes brownies cakey instead of fudgy
• Unsweetened cocoa powder: Dutch-process cocoa gives a darker color and mellower chocolate flavor
• Salt: Do not skip this, as it balances the sweetness and makes the chocolate taste more intense
• Semi-sweet chocolate chips: High-quality chips make a noticeable difference in the ganache
• Heavy cream: Room temperature cream blends more smoothly with the chocolate
• Crushed peppermint candies: Add these right after topping with ganache so they stick before it sets

Instructions

Get your oven and pan ready:

Preheat your oven to 350°F and grease a mini muffin tin thoroughly, including the top surface where batter might spill over

Melt the butter and blend in sugars:

Melt butter in a saucepan over low heat, remove from heat, and whisk in both sugars until you have a glossy, smooth mixture

Add the eggs and extracts:

Whisk in eggs, vanilla, and mint extract until fully combined, and do not worry if the mixture looks slightly glossy or separated

Incorporate the dry ingredients:

Sift in flour, cocoa powder, and salt, then stir gently until just combined, being careful not to overmix

Fill and bake the brownie bites:

Spoon batter into the prepared mini muffin cups, filling each about three-quarters full, and bake for 16 to 18 minutes until a toothpick comes out with moist crumbs

Cool completely before ganache:

Let them cool in the tin for 10 minutes, then transfer to a wire rack until completely cool to room temperature

Make the mint ganache:

Heat the cream until just simmering, pour over chocolate chips, let sit for 2 minutes, add mint extract, then stir until silky smooth

Top and garnish the bites:

Spoon or pipe the ganache over each cooled brownie bite, and add crushed peppermint or chocolate shavings while the ganache is still soft

Let the ganache set:

Allow the topped bites to sit at room temperature until the ganache firms up slightly, about 20 minutes, before serving

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My daughter now requests these for every school bake sale, and I have learned to make double batches. She calls them chocolate mint buttons and takes credit for the recipe whenever someone asks. Watching her proudly share them reminds me why I started cooking in the first place.

Making Ahead

You can bake the brownie bites up to two days in advance and store them in an airtight container. Wait to add the ganache until a few hours before serving to keep them fresh and prevent the tops from getting soft.

Freezing Instructions

These freeze exceptionally well without the ganache. Place cooled brownie bites in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to three months. Thaw at room temperature before topping with ganache.

Serving Suggestions

These bites shine on dessert platters alongside fresh berries or vanilla ice cream. I have also served them as part of a cookie exchange during holidays, and they are always the first to go.

• Arrange them on a tiered stand for an elegant display at parties
• Pair with coffee or after-dinner drinks for a sophisticated finish
• Package them in clear treat bags tied with ribbon for edible gifts

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These mint brownie bites have become my signature sweet, and I hope they find their way into your regular rotation too. Happy baking.

Recipe FAQs

→ How do I ensure the brownie bites stay fudgy?

To keep brownie bites fudgy, slightly underbake them by checking with a toothpick; a few moist crumbs should remain for perfect texture.

→ Can I use dark chocolate chips for the ganache?

Yes, substituting semi-sweet with dark chocolate chips makes the ganache richer and more intense in flavor.

→ What is the best way to add mint flavor without overpowering?

Use mint extract sparingly in both batter and ganache to balance the cool mint essence without overwhelming the chocolate.

→ How should I store the brownie bites?

Store in an airtight container at room temperature for up to three days to maintain freshness and texture.

→ Can I garnish the bites with something else besides peppermint candies?

Yes, chocolate shavings or crushed nuts work well as alternative garnishes, complementing the mint and chocolate flavors.