St Patricks Mint Chocolate Chip (Printable Version)

Fudgy brownie bites flavored with cool mint and chocolate chips, ideal for festive occasions.

# 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 to 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

# Directions:

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 until evenly distributed.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs, vanilla extract, and peppermint extract, mixing until smooth. Incorporate green food coloring if using.
04 - Gradually fold the dry ingredient mixture into the wet mixture until just combined, avoiding overmixing.
05 - Stir in mini chocolate chips and chopped Andes mints if using.
06 - Spoon batter evenly into prepared mini muffin cups, filling each approximately 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 emerges 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're fudgy, not cake-like—the kind of brownie that melts on your tongue and makes you reach for another.
  • The mint and chocolate play together so naturally that even people who claim they don't like mint chocolate suddenly change their minds.
  • They come together in under 40 minutes total, so last-minute party panic is completely optional.
02 -
  • Overbaking is the enemy—these brownies keep cooking slightly as they cool, so pulling them out when they still look a touch underdone actually gives you that fudgy center everyone loves.
  • If your peppermint extract is particularly strong, start with a quarter teaspoon and taste the batter before adding more, because this flavor can easily overpower the chocolate if you're not careful.
03 -
  • Use a spring-loaded ice cream scoop to fill your muffin tin—it ensures even portions and takes the guesswork out of how much batter goes in each cup.
  • If you can't find Andes mints, a few chopped dark chocolate mint bars work just as well, or you can simply skip them entirely and add another quarter teaspoon of peppermint extract for a cleaner mint flavor.
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