Enjoy a super easy dessert with these Peppermint Brownie Bites. Lots of crunchy edges and a gooey center with just the right amount of mint, these brownie bites will be the hit of the party!
Preheat the oven to 350. Line a 24-cup mini muffin pan with foil liners.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, and salt. Place the oil, eggs, and vanilla and mint extracts in another large mixing bowl and stir to blend. Add the dry ingredients to the wet and stir gently to combine. Fold in ½ cup of the baking chips.
Spoon the batter into the prepared muffin cups. Sprinkle the remaining ¼ cup chips over the top of the batter.
Bake until a tester comes out with few crumbs attached, about 15 to 20 minutes. Cool. Brownie bites can be stored in an airtight container in the freezer for up to 2 months.
Notes
Nutritional values are approximate and based on 1 brownie bite.Variations: If mint isn't your favorite flavor, try one of these combinations in your brownie bites instead of the peppermint extract and Andes baking chips:
coffee extract and chocolate chips
rum extract and butterscotch chips
almond extract and chopped almonds
coconut extract and shredded coconut
Freezing Tips:
You can bake a few batches at once, maximizing on your ingredients investment and enjoy brownies for weeks and months to come.
It's best to eat up brownies within 6 to 8 weeks if stored in a refrigerator freezer, up to 6 months in a deep freeze.
You don't really need to defrost frozen brownies. These Peppermint Brownie Bites are great cold! Let them sit on the counter at room temperature for 30 to 60 minutes and enjoy!