Mint Brownie Bites Ganache (Printable)

Fudgy mint brownies topped with silky chocolate ganache for a delightful bite-sized treat.

# What You Need:

→ Brownie Base

01 - 1/2 cup unsalted butter
02 - 4 oz semisweet chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 tsp peppermint extract
07 - 1/2 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt

→ Mint Ganache

10 - 4 oz semisweet chocolate, finely chopped
11 - 1/3 cup heavy cream
12 - 1/2 tsp peppermint extract

→ Garnish

13 - Fresh mint leaves or chocolate shavings

# How to Make It:

01 - Preheat oven to 350°F. Grease 24-cup mini muffin tin or line with paper liners.
02 - Melt butter and chopped chocolate in heatproof bowl over simmering water, stirring until smooth. Cool slightly.
03 - Whisk sugar, eggs, vanilla extract, and peppermint extract into chocolate mixture until well combined.
04 - Sift flour, cocoa powder, and salt into batter. Fold gently until just combined, avoiding overmixing.
05 - Distribute batter evenly among muffin cups, filling 3/4 full. Bake 12-15 minutes until tops are set and toothpick comes out with moist crumbs.
06 - Let cool in tin 5 minutes, then transfer to wire rack to cool completely.
07 - Heat cream in small saucepan until steaming. Pour over chopped chocolate, let stand 1 minute. Add peppermint extract and stir until glossy.
08 - Spoon or pipe ganache onto cooled brownies. Garnish with mint leaves or chocolate shavings. Let set before serving.

# Expert Tips:

01 -
  • The mint and chocolate combo hits that perfect sweet spot between refreshing and indulgent
  • Mini brownies bake faster than a full pan, meaning you can satisfy that chocolate craving in under 20 minutes
  • These look fancy enough for a party but come together with basic pantry staples
02 -
  • Overbaking these is the quickest way to turn them into dry little hockey pucks, so trust the toothpick test
  • Room temperature ingredients prevent the chocolate from seizing when you add the eggs
  • The ganache needs to cool slightly before spooning, or it will slide right off the brownies
03 -
  • Chop your chocolate into uniformly small pieces so they melt at the same rate
  • The ganache is ready when it slowly falls off a spoon instead of pouring off
  • Use a cookie scoop to portion the batter into the muffin tin for perfectly sized bites

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