Peppermint Brownie Bites Ganache (Printable)

Fudgy brownie bites topped with silky peppermint chocolate ganache for a festive mint-chocolate delight.

# What You Need:

→ Brownie Bites

01 - 1/2 cup unsalted butter (115 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1/4 cup packed brown sugar (50 g)
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon peppermint extract
07 - 1/3 cup unsweetened cocoa powder (30 g)
08 - 1/2 cup all-purpose flour (65 g)
09 - 1/4 teaspoon salt
10 - 1/2 cup mini chocolate chips (90 g)

→ Peppermint Ganache

11 - 1/2 cup heavy cream (120 ml)
12 - 4 oz semisweet chocolate, chopped (115 g)
13 - 1/4 teaspoon peppermint extract

→ Garnish (optional)

14 - 2 tablespoons crushed peppermint candies or candy canes

# Steps:

01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin or line with mini paper liners.
02 - Melt butter in a microwave-safe bowl. Stir in granulated and brown sugars until blended.
03 - Whisk in eggs, vanilla extract, and peppermint extract until smooth.
04 - Sift cocoa powder, flour, and salt into the wet mixture. Mix until just combined, then fold in mini chocolate chips.
05 - Spoon batter evenly into prepared mini muffin cups, filling each about three-quarters full.
06 - Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking.
07 - Let brownies cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
08 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in peppermint extract.
09 - Spoon or pipe ganache onto cooled brownie bites. Sprinkle with crushed peppermint candies if desired.
10 - Allow ganache to set at room temperature or refrigerate briefly before serving.

# Expert Advice:

01 -
  • They're fudgy in the middle but not too dense, so one bite never feels like enough and a handful feels completely reasonable.
  • The peppermint ganache on top takes them from homemade brownie to something that looks professionally made.
  • You can have them ready in under an hour, which means last-minute dessert emergencies become totally manageable.
02 -
  • Don't melt your chocolate completely dry—once you pour hot cream over it, the residual heat finishes the job, and you'll avoid seized chocolate or grainy ganache.
  • The batter will seem thick and almost stiff, and that's exactly right; it means your brownies will be fudgy instead of cakey.
  • If your ganache breaks or looks grainy, whisk in cream one teaspoon at a time until it comes back together.
03 -
  • Add 1/4 teaspoon instant espresso powder to the brownie batter if you want to deepen the chocolate flavor without making them taste like coffee.
  • Use a piping bag with a round tip for the ganache—it makes them look polished and feels way more controlled than free-spooning.

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