Mint Brownie Bites Ganache

Last winter, my neighbor Sarah brought over a plate of these mint brownie bites after I'd had a particularly rough week at work. The combination of cool mint and rich chocolate was exactly what I didn't know I needed. I've been making them ever since, sometimes even when there's nothing to celebrate.

I made these for my book club last month, and everyone kept sneaking back into the kitchen for just one more. Something about the bite size makes them feel so harmless until you realize you've eaten four. Now they're officially requested for every gathering.

Ingredients

• Unsalted butter: Use room temperature butter for smoother melting and better emulsification with the chocolate
• Semisweet chocolate: Chop it yourself into uniform pieces so it melts evenly and prevents any stubborn chunks
• Granulated sugar: Creates that crackly top we all love on brownies
• Large eggs: Room temperature eggs incorporate better into the chocolate mixture
• Vanilla and peppermint extract: The peppermint is bold so start with half a teaspoon and add more if you love that cooling sensation
• All-purpose flour: Sift it first to avoid any lumps in your final batter
• Unsweetened cocoa powder: Dutch-processed gives a deeper flavor but natural cocoa works perfectly fine
• Salt: Enhances chocolate flavor like nothing else can
• Heavy cream for ganache: Heat it until you see steam but don't let it come to a full boil

Instructions

Prep your pan and oven:

Heat your oven to 350°F and grease each cup of your mini muffin tin thoroughly or use paper liners for easy removal

Melt the chocolate base:

Set up a double boiler with simmering water beneath your heatproof bowl, melt butter and chocolate together while stirring constantly until glossy and smooth

Build the batter:

Whisk in sugar followed by eggs and both extracts until the mixture looks thick and ribbony

Add the dry ingredients:

Sift flour, cocoa, and salt directly into the bowl and fold gently with a spatula until no dry streaks remain

Fill and bake:

Spoon batter into each muffin cup about three quarters full and bake 12 to 15 minutes until tops are set with a slight shine

Make the ganache:

Heat cream until steaming hot, pour over chopped chocolate, let sit one minute, then stir in peppermint extract until silky smooth

Finish and garnish:

Spoon ganache over each cooled brownie bite and top with fresh mint or chocolate shavings if you're feeling fancy

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My niece helped me make these last Christmas and we accidentally made the ganache too thin, turning them into little chocolate puddles. We laughed so hard and ate them with spoons anyway. Sometimes the mistakes taste just as good.

Getting the Texture Right

The secret to these brownie bites is knowing when to pull them from the oven. You want the center to still look slightly glossy and underdone when you insert a toothpick. They continue cooking in the hot pan for those few minutes before you transfer them, so trust the process and don't overthink it.

Making Them Your Own

I've tried adding crushed candy canes on top instead of plain ganache during December, and the crunch adds such a lovely texture. You can also swap in dark chocolate for the semisweet if you prefer something less sweet. The recipe forgives all kinds of experimentation.

Storage and Serving

These actually taste better on day two when the flavors have had time to meld together. Store them in an airtight container with parchment paper between layers, or freeze them for up to a month if you want to always have some on hand for unexpected guests.

• Let frozen bites thaw at room temperature for about an hour
• Room temperature storage is fine for three days maximum
• The ganache might dull slightly over time but the flavor stays perfect

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These little bites have become my go-to for everything from office parties to late night cravings. Hope they bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ What type of chocolate works best for the batter?

Semisweet chocolate provides a balanced sweetness and rich cocoa flavor, but dark chocolate can be used for a deeper taste.

→ How do I make the ganache smooth and glossy?

Heat the cream until just steaming, pour it over chopped chocolate, let sit briefly, then stir gently until fully combined and shiny.

→ Can I add more mint flavor?

Yes, but peppermint extract is potent. Add small drops gradually to avoid overpowering the chocolate base.

→ What is the best way to bake these brownie bites evenly?

Fill mini muffin cups about 3/4 full and bake at 350°F until tops are set and a toothpick comes out with moist crumbs.

→ How should leftover brownie bites be stored?

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

→ Are any garnishes recommended?

Fresh mint leaves or chocolate shavings complement the flavors and add a decorative touch.