Rich, fudgy mocha brownies with peppermint and chocolate glaze, ideal for festive indulgence or casual enjoyment.
# What You'll Need:
→ Brownie Bites
01 - 1/2 cup unsalted butter
02 - 3.5 oz dark chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1 tbsp instant espresso powder
07 - 1/2 tsp peppermint extract
08 - 2/3 cup all-purpose flour
09 - 1/4 tsp fine sea salt
→ Chocolate Glaze
10 - 3 oz semi-sweet chocolate, chopped
11 - 2 tbsp unsalted butter
12 - 1/4 tsp peppermint extract
→ Garnish
13 - 2 tbsp crushed peppermint candies or candy canes
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin or line with paper liners.
02 - In a heatproof bowl, melt butter and dark chocolate together, microwaving in 30-second intervals and stirring until smooth.
03 - Whisk sugar into the melted mixture. Add eggs one at a time, then mix in vanilla, espresso powder, and peppermint extract until fully incorporated.
04 - Sift in flour and sea salt, folding gently until just mixed. Avoid overmixing to maintain fudgy texture.
05 - Spoon batter evenly into the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center comes out mostly clean with moist crumbs. Allow to cool completely in the pan.
07 - Melt semi-sweet chocolate and butter together until smooth, then stir in peppermint extract.
08 - Drizzle or spoon the glaze over the cooled brownie bites. Immediately sprinkle with crushed peppermint candies.
09 - Allow the glaze to firm up before serving for best presentation and texture.
