St Patricks Mint Chocolate Brownies (Print out)

Fudgy brownie bites infused with mint and chocolate chips, perfect for festive gatherings.

# 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 more for topping
12 - 1/4 cup chopped Andes mints or mint chocolate pieces, optional

# How to Make It:

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; mix until smooth. Stir in green food coloring if using.
04 - Gradually fold the dry ingredients 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 extra 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're ridiculously easy to pull together and bake in under 40 minutes, so you can make them the morning of a party without stress.
  • The mint and chocolate combo feels fancy but tastes like pure comfort, hitting that sweet spot between indulgent and balanced.
  • Mini size means you can eat three without feeling guilty, and people always grab more than they expect to.
02 -
  • Don't bake them until fully dry or you'll end up with cake instead of that fudgy center—a slightly underbaked brownie bite is the goal here.
  • If your mint flavor tastes muted after cooling, you likely used old peppermint extract; check the date and open a fresh bottle if you're serious about the mint punch.
  • Room temperature eggs really do matter because they emulsify better, creating a smoother batter that yields better texture.
03 -
  • Use a small ice cream scoop to fill your muffin cups evenly—it takes three minutes and guarantees uniform baking.
  • If you don't have peppermint extract, a finely crushed candy cane steeped in a tablespoon of warm water works in a pinch, though the flavor will be slightly different.
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