Save to Pinterest Rich, fudgy brownie bites infused with espresso and cool peppermint, topped with a silky chocolate glaze—perfect for festive gatherings or as a decadent treat.
I first tried making these peppermint mocha brownie bites last winter and they quickly became a holiday favorite in my family.
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Ingredients
- For the Brownie Bites: 115 g (1/2 cup) unsalted butter, 100 g (3.5 oz) dark chocolate chopped, 150 g (3/4 cup) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 tbsp instant espresso powder, 1/2 tsp peppermint extract, 80 g (2/3 cup) all-purpose flour, 1/4 tsp fine sea salt
- For the Chocolate Glaze: 85 g (3 oz) semi-sweet chocolate chopped, 2 tbsp unsalted butter, 1/4 tsp peppermint extract
- For Garnish: 2 tbsp crushed peppermint candies or candy canes
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Instructions
- Step 1:
- Preheat oven to 175°C (350°F). Grease a 24-cup mini muffin tin or line with mini paper liners.
- Step 2:
- In a heatproof bowl, melt butter and dark chocolate together (microwave in 30-second bursts, stirring between each) until smooth.
- Step 3:
- Whisk in sugar, followed by eggs, one at a time. Mix in vanilla extract, espresso powder, and peppermint extract until well combined.
- Step 4:
- Sift in flour and salt, gently folding until just incorporated. Do not overmix.
- Step 5:
- Spoon batter evenly into prepared muffin tin, filling each cup about 3/4 full.
- Step 6:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Cool completely in the pan.
- Step 7:
- For the glaze, melt semi-sweet chocolate and butter together until smooth. Stir in peppermint extract.
- Step 8:
- Spoon or drizzle glaze over cooled brownie bites. Immediately sprinkle with crushed peppermint candies.
- Step 9:
- Allow glaze to set before serving.
Save to Pinterest My family loves enjoying these bites around the holidays, sharing warm memories over each rich, minty treat.
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Notes
For a mocha boost increase espresso powder up to 1.5 tbsp. Swap dark chocolate for milk or white chocolate for a different flavor.
Required Tools
Mini muffin tin (24-cup), Mixing bowls, Whisk, Spoon or small cookie scoop, Heatproof bowl or microwave-safe bowl
Allergen Information
Contains Eggs, Milk (Butter, Chocolate), Wheat (Flour). May contain traces of nuts if using certain chocolates or candies—check labels if allergies are a concern.
Save to Pinterest 
This recipe makes a delightful festive treat to share; enjoy the rich mocha and refreshing peppermint in every bite.
Recipe FAQs
- → Can I substitute the espresso powder?
Yes, instant coffee granules can be used for a similar depth of flavor. Adjust quantity to taste to avoid bitterness.
- → What chocolate works best for the glaze?
Semi-sweet chocolate provides a smooth, balanced glaze that complements the peppermint and mocha flavors perfectly.
- → How do I prevent overmixing the batter?
Gently fold in the flour and salt just until combined to maintain fudgy texture and avoid toughness.
- → Can I make these bites ahead of time?
Yes, they keep well in an airtight container at room temperature for up to 3 days or frozen for up to a month.
- → What alternatives exist for peppermint extract?
You can use crushed peppermint candies or candy canes for a similar cooling flavor if peppermint extract is unavailable.
