St. Patricks Day Mint Brownies (Printable)

Fudgy chocolate bites blended with refreshing mint and chocolate chips for a festive treat.

# Ingredient List:

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

# Directions:

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. Incorporate green food coloring if using.
04 - Gradually fold dry ingredients into wet mixture until just combined.
05 - Stir in mini chocolate chips and chopped Andes mints if using.
06 - Spoon batter evenly into prepared mini muffin tin, filling each cup approximately 3/4 full. Sprinkle additional 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 tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're fudgy and rich without requiring any complicated techniques or special equipment.
  • The mint and chocolate combination feels elegant but tastes like pure comfort food.
  • Twenty-four tiny bites mean you can serve a crowd or freeze half for later without guilt.
  • Even if baking isn't your strong suit, these come together in less than an hour from start to finish.
02 -
  • The difference between fudgy and dry is literally a few minutes of baking time, so set a timer and check early—your oven might run hot or cold and that toothpick test is your real guide.
  • Room temperature eggs mix into the batter more smoothly than cold ones, which sounds like a small thing until you see the difference in texture and crumb.
  • Peppermint extract is potent, and more isn't always better—start with the half teaspoon and taste the batter if you want to know if you should add more.
03 -
  • Brown your butter slightly before mixing if you want an even deeper, nuttier chocolate flavor that takes these from good to memorable.
  • Keep a small squeeze bottle of food coloring instead of buying the big bottle—three drops is all you need and the small bottles last forever.
  • If your mini muffin tin has any dark spots or wear, line it with cupcake liners because dark pans bake faster and can overcook the edges.
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