St. Patricks Mint Chocolate Chip (Printable)

Fudgy brownie bites with mint and chocolate chips, perfect for a festive St. Patricks Day treat.

# What You 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 & 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

# How-To Steps:

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.
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.
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 about three-quarters 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 Suggestions:

01 -
  • They bake in 15 minutes, so you can have warm, fudgy brownie bites ready before anyone even asks what you're bringing.
  • The peppermint and chocolate pairing tastes fancy but requires zero fancy skills or ingredients you don't already have.
  • One batch makes 24 little bites, which means you can share generously and still sneak a few for yourself.
02 -
  • Don't overbake these hoping for cake-like brownie bites; they continue cooking on the rack as they cool, so pull them out when a toothpick still shows a touch of moisture.
  • The peppermint extract is potent, so start with half a teaspoon and only increase it if you want a stronger mint presence after tasting one.
03 -
  • Room temperature eggs are non-negotiable here because cold eggs won't mix smoothly with the warm butter and will result in a separated, grainy batter.
  • If you don't have a mini muffin tin, a standard muffin tin works too, though you'll make fewer bites and need to add a couple of minutes to the baking time.
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