Peppermint Brownie Bites Ganache

My sister texted me last December asking if I could bring something to her office party, something small and elegant. I had about two hours to pull something together, and these peppermint brownie bites came to mind—they're the kind of dessert that looks like you spent the whole day in the kitchen but takes barely any time at all. The first batch came out of the oven while she was still in her meeting, and by the time she got home, the ganache was glossy and set, and the whole kitchen smelled like Christmas in the best way.

What really got me hooked was watching people's faces when they bit into one and that cool peppermint hit first, followed by the rich chocolate. My coworker literally paused mid-conversation and said, 'Wait, did you make these?' It's become my default winter dessert ever since—the one I make when I want to feel like I've done something special without actually stressing myself out.

Ingredients

• Unsalted butter: Start with room temperature if you can, though melting it works just fine; it creates the tender crumb.
• Granulated and brown sugar: The combination gives you structure and richness without being too sweet.
• Large eggs: These bind everything and add moisture, so don't skip them or swap sizes.
• Vanilla and peppermint extract: Pure extracts make all the difference in flavor—the imitation stuff tastes hollow by comparison.
• Unsweetened cocoa powder: This is where the chocolate depth comes from, so don't use sweetened.
• All-purpose flour and salt: The salt enhances every flavor and keeps things from being flat.
• Mini chocolate chips: They distribute evenly and melt slightly during baking, adding little pockets of chocolate.
• Heavy cream and semisweet chocolate: These two ingredients are all you need for silky ganache; the cream's warmth melts the chocolate perfectly.
• Peppermint extract: Just a quarter teaspoon is enough to flavor the ganache without overpowering the chocolate.
• Crushed peppermint candies: This garnish is optional but turns casual bites into something festive and special.

Instructions

Prepare your workspace:

Preheat your oven to 350°F and get your mini muffin tin ready, either greased or lined with tiny paper liners. This takes two minutes but saves you stress later when the batter's ready to go.

Melt and mix the base:

Melt your butter in the microwave (about 45 seconds), then stir in both sugars while the butter's still warm. You want it combined and smooth, almost like wet sand.

Add the eggs and extracts:

Whisk in your eggs one at a time, then add the vanilla and peppermint extract. This is where the batter gets glossy and starts smelling amazing.

Fold in the dry ingredients:

Sift the cocoa powder, flour, and salt together into your mixture and stir until just combined—don't overmix or the brownies will be tough. The batter should look thick and fudgy.

Add chocolate chips:

Fold in the mini chocolate chips at the very end. They'll stay intact better than if you stir them in aggressively.

Fill the tin:

Spoon the batter evenly into each cup of your muffin tin, filling each about three-quarters full. A regular teaspoon works great for this if you don't have a cookie scoop.

Bake with intention:

Bake for 12 to 15 minutes until a toothpick inserted in the center comes out with moist crumbs, not clean. Overbaking is the enemy here—you want fudgy, not dry.

Cool strategically:

Let the brownie bites sit in the tin for 10 minutes so they firm up enough to handle, then transfer them to a wire rack to cool completely. This prevents them from steaming themselves.

Make the ganache:

Heat your heavy cream in a small saucepan until it just starts to simmer, then pour it over chopped semisweet chocolate in a heatproof bowl. Let it sit for two minutes without stirring—this lets the heat do the work.

Finish the ganache:

Stir the chocolate and cream together until silky and smooth, then add the peppermint extract. If it's too thick, you can thin it with a teaspoon more cream.

Top the bites:

Once the brownie bites are completely cool, spoon or pipe ganache onto each one. A small spoon works, but a piping bag with a plain tip makes them look really polished.

Let it set:

Leave the ganache to set at room temperature for about 30 minutes, or pop them in the fridge for 10 minutes if you're impatient. Once set, top with crushed peppermint candies if you like.

Save

I brought these to my neighbor's house once, and she ate one, then immediately asked for the recipe so she could make them for her book club. What struck me wasn't just that they tasted good—it was that she felt confident enough to remake them herself. That's when I realized these bites are the sweet spot between 'homemade' and 'actually doable on a weeknight.'

Flavor Variations That Still Work

The beauty of this recipe is how flexible it is without losing its identity. I've swapped white chocolate into the ganache and it becomes almost creamy and different, almost like peppermint bark but better. Some people skip the peppermint extract altogether and use crushed candy canes, which gives you little bursts of crunch that feel more casual. You can also play with the cocoa powder—use Dutch cocoa for a deeper, almost earthy flavor, though the bitterness might surprise you if you're used to regular cocoa.

Storage and Make-Ahead Strategy

These keep beautifully in an airtight container at room temperature for about five days, though they won't make it that long if anyone knows where you've hidden them. If you want to freeze them, make the brownie bites first, freeze those plain, and add the ganache only after they've thawed—the texture stays better that way. I've even done the brownie bites and ganache separately a few days apart, which takes the pressure off if you're planning something bigger.

Why This Recipe Became My Go-To

Honestly, it's because they feel indulgent but aren't complicated, and people always assume you fussed over them more than you actually did. They're small enough that guests feel like they can eat a few without guilt, and fancy enough to make you feel proud. The combination of the fudgy brownie and silky ganache hits that perfect balance between homey and elegant, which is exactly what I look for in dessert.

• Make them the day before if you're hosting, and your own dessert stress drops significantly.
• These pair perfectly with coffee, tea, or a glass of dessert wine if you're feeling fancy.
• If you double the batch, freeze half the unfrosted brownie bites for later—they're great to have on hand.

Save

These brownie bites have a way of turning an ordinary day into something a little more special, and that's exactly what they should do. Whether you're bringing them to a gathering or just making them because you deserve something good, they're worth the short time it takes to make them.

Questions & Answers

→ How long should I bake the brownie bites?

Bake the brownie bites for 12–15 minutes until a toothpick inserted comes out with moist crumbs. Avoid overbaking for fudgy texture.

→ Can I substitute the peppermint extract?

Yes, you may use vanilla or omit it, but peppermint extract gives the signature minty flavor that complements the chocolate.

→ What is the best way to set the ganache?

Allow the ganache to set at room temperature or refrigerate briefly until firm but still soft enough for piping or spreading.

→ Can these brownie bites be made ahead?

Yes, they freeze well without ganache. Add ganache after thawing for best texture and freshness.

→ Are there any allergen considerations?

These bites contain eggs, milk, wheat/gluten, and possibly soy and nuts. Check ingredient labels carefully.