These Mint Brownie Bites are my fallback when I need something decadent, portable, and crowd-pleasing. They’re fudgy, chocolate-forward, and suddenly festive the moment the peppermint frosting comes out. I make them for parties, for a weeknight treat, and whenever someone asks for “that thing with the kiss on top.”
The recipe is straightforward: a rich brownie batter baked in mini muffin liners with a Mint Truffle Hershey’s Kiss pressed into each one, finished with a light peppermint buttercream. The structure is forgiving—mix carefully, don’t overbake, and wait for the bites to cool before frosting—and the results are consistently indulgent.
Below you’ll find the ingredient list, the step-by-step method I follow, and practical tips for substituting, storing, and troubleshooting. No fluff—just precise, useful guidance so your Mint Brownie Bites come out exactly how you want them.
Ingredients at a Glance
- 1 cup butter (2 sticks) — Provides fat and richness; room temperature or melted depending on the step.
- 6 oz bittersweet dark chocolate — Adds depth and fudginess; I used Scharffen Berger.
- 5 tablespoons cocoa powder — Boosts chocolate flavor and color; I used Scharffen Berger.
- 2 cups granulated sugar — Sweetens and helps with texture.
- 4 whole eggs — Structure and moisture; add one at a time as directed.
- 1 1/2 teaspoons vanilla — Balances and rounds the chocolate notes.
- 1/2 teaspoon baking powder — Gives a touch of lift so the bites don’t become flat.
- 1 teaspoon salt — Enhances chocolate flavors.
- 1 3/4 cup all purpose flour — The base; don’t overmix to keep the texture fudgy.
- 48 Mint Truffle Hershey’s Kisses — The signature mint center; have extras for garnish if desired.
- 1/2 cup butter (softened) — For the peppermint frosting; should be soft enough to beat smooth.
- 2 cups powdered sugar — Sweetens and gives body to the frosting.
- 1 teaspoon peppermint extract — The mint flavor in the frosting; potent—measure carefully.
- 1 teaspoon vanilla — Adds warmth and rounds the peppermint.
- splash milk (if needed) — Used only to adjust frosting consistency to spreadable.
- green food coloring — Optional, to tint the frosting for a classic mint look.
Mint Brownie Bites, Made Easy
- Preheat the oven to 350°F (175°C). Line 48 mini muffin cups with paper liners and set aside.
- Place the 1 cup (2 sticks) butter and 6 oz bittersweet dark chocolate in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between intervals, until the butter and chocolate are fully melted and the mixture is smooth. Set aside to cool slightly.
- Stir the 2 cups granulated sugar and 5 tablespoons cocoa powder into the melted chocolate-butter mixture until evenly combined.
- Add the 4 whole eggs one at a time, stirring after each egg until incorporated. Stir in 1 1/2 teaspoons vanilla.
- In a separate bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt.
- Fold the dry ingredients into the chocolate mixture just until combined and no large streaks of flour remain. Do not overmix.
- Using a spoon or small scoop, fill each prepared mini muffin liner about 2/3 full with batter.
- Unwrap 48 Mint Truffle Hershey’s Kisses. Press one unwrapped Kiss into the center of the batter in each filled mini muffin cup so it is partially embedded but still visible on top.
- Bake in the preheated oven for 10–12 minutes, or until the brownie edges are set and a toothpick inserted near (not through) a Kiss comes out with a few moist crumbs (centers will be slightly fudgy). Avoid overbaking.
- Remove the pan from the oven and transfer to a wire rack. Cool the brownie bites completely in the pan (about 30–60 minutes) before frosting so the frosting will not melt.
- To make the frosting, place the 1/2 cup softened butter in a mixing bowl and beat until smooth. Gradually add the 2 cups powdered sugar and beat on low to incorporate, then increase speed and beat until creamy.
- Add 1 teaspoon peppermint extract and 1 teaspoon vanilla to the frosting and beat until evenly mixed. Add green food coloring to tint to your desired shade. If the frosting is too thick to spread, add a splash of milk and mix until it reaches a spreadable consistency.
- Once the brownie bites are completely cool, frost the top of each brownie bite with the peppermint frosting.
- If desired, top each frosted brownie bite with an additional Mint Truffle Hershey’s Kiss as a garnish. Serve.
Why It’s My Go-To
- The recipe scales personality with presentation: small size, big flavor. Mini bites mean people can sample without committing to a full piece.
- Combining bittersweet chocolate and cocoa gives a layered chocolate profile—deep but not cloying—which plays nicely with peppermint.
- The Mint Truffle Kiss is a shortcut to professional-looking centers without tempering or complex fillings. It’s a small effort for a big payoff.
- Timing and cooling are forgiving. As long as you resist frosting warm brownies, these are reliably moist, fudgy, and easy to store or transport.
Smart Substitutions
Chocolate & Cocoa
- If you don’t have the exact bittersweet chocolate listed, use another high-quality dark chocolate with similar cocoa content; the texture and flavor will stay close.
- For the cocoa powder, natural or Dutch-processed both work, but flavor shifts slightly—Dutch-processed is rounder, natural is brighter. No quantity change needed.
Butter & Sugar
- Use unsalted butter if you prefer control over salt; reduce added salt slightly if desired. The recipe calls for 1 cup butter in the batter and 1/2 cup in the frosting—keep both amounts.
- Granulated sugar is needed for structure here; reducing it will change texture, so follow the 2 cups as written for predictable results.
Mint Elements
- If Mint Truffle Hershey’s Kisses aren’t available, any mint-filled chocolate of similar size can work. The key is a small mint center that will melt slightly into the batter.
- Adjust the peppermint extract in the frosting to taste—start at the 1 teaspoon called for and add cautiously if you want a stronger mint punch.
Prep & Cook Tools
- 48-cup mini muffin pan and paper liners — essential for portion and presentation.
- Microwave-safe bowl (or double boiler) — to melt butter and chocolate smoothly.
- Mixing bowls — two are helpful: one for wet and one for dry.
- Whisk and spatula — whisk for the dry ingredients, spatula for folding to avoid overworking the batter.
- Electric mixer or sturdy whisk — for a smooth frosting, an electric hand mixer makes the job faster.
- Small scoop or spoon — for even batter portions so the bites bake uniformly.
- Wire rack and toothpick — for cooling and doneness checks.
Slip-Ups to Skip
- Frosting warm brownies — the frosting will melt. Always wait 30–60 minutes until fully cool in the pan.
- Overbaking — these should be slightly fudgy. Pull at 10 minutes and watch closely up to 12 minutes; a toothpick near a Kiss should show a few moist crumbs.
- Overmixing after adding flour — fold until combined. Overworked batter equals tougher bites.
- Pressing Kisses too deep — aim to have them partially embedded but still visible; pressing through the bottom can cause leaks and uneven baking.
Make It Year-Round
- Holiday-ready: keep the peppermint obvious with green frosting and an extra Kiss on top. They make a neat cookie swap for cookie exchanges.
- Summer-friendly: omit the green color and use a light mint frosting for a fresher look. Chill briefly before serving for a slightly firmer frosting in warm weather.
- Party trays: make multiple pans and plate on a tiered stand. Mini size means guests can sample several flavors without commitment.
- Batch timing: bake a day ahead, frost on the day of serving for the freshest finish. Alternatively, freeze cooled unfrosted bites (see storage below).
Flavor Logic
- Bittersweet chocolate + cocoa powder = layered cocoa intensity. The melted chocolate provides body and shine while the cocoa deepens and rounds the profile.
- Eggs contribute structure but not cakiness; combined with minimal leavening (1/2 teaspoon baking powder) they keep the centers dense and fudgy rather than airy.
- Mint Truffle Kisses deliver a concentrated mint core that softens during baking, creating a contrast between the fudgy brownie and sweet mint center.
- Peppermint extract in the frosting reinforces that mint note on top, making each bite clean and specific in flavor instead of muddled.
Keep It Fresh: Storage Guide
- Room temperature: Store frosted bites in a single layer in an airtight container for up to 2 days. Keep them cool and away from direct sunlight.
- Refrigerator: For up to 5 days, stack with parchment between layers in an airtight container. Bring to room temperature for 20–30 minutes before serving for best texture.
- Freezing: Freeze unfrosted, fully cooled bites on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
- Transport: Keep in a shallow box with a layer of parchment between layers. If it’s warm, refrigerate until just before serving to preserve frosting look.
Troubleshooting Q&A
- Q: My brownies came out dry. What went wrong?
A: Likely overbaked or overmixed. Reduce bake time slightly next batch and fold dry ingredients until just combined. Check oven temperature with an oven thermometer. - Q: The frosting is grainy instead of smooth.
A: Ensure the butter is fully softened and beat well before adding powdered sugar. Sifted powdered sugar can help if humidity has clumped it. - Q: The Kiss sank completely through the batter.
A: Use the instructed 2/3 fill level and press the Kiss gently so it’s partially visible. If batter is too thin, chill briefly before adding Kisses. - Q: Frosting is too runny.
A: Add a bit more powdered sugar, chill briefly, or reduce the splash of milk. If chilled, let it warm slightly to spread. - Q: The centers are undercooked but edges are done.
A: Your oven may have hotspots or your pan may be shallow. Rotate the pan halfway through baking and test near a Kiss with a toothpick at the shorter end of the time range.
Final Bite
Mint Brownie Bites deliver big flavor in a little package. Follow the timing, avoid overmixing, and give the bites time to cool before frosting. They’re easy to scale, forgiving in texture, and always a hit whether you’re bringing them to a bake sale or keeping them on the counter for family dessert. Make a test tray first if you’re adjusting extract or chocolate—then go ahead and make a double batch. You’ll be asked for the recipe.
Mint Brownie Bites
Mini fudgy brownie bites filled with Mint Truffle Hershey's Kisses and topped with peppermint frosting.
Servings: 48 mini bites
Ingredients
Ingredients
- 1 cupbutter2 sticks
- 6 ozbittersweet dark chocolateI used Scharffen Berger
- 5 tablespoonscocoa powderI used Scharffen Berger
- 2 cupsgranulated sugar
- 4 whole eggs
- 1 1/2 teaspoonsvanilla
- 1/2 teaspoonbaking powder
- 1 teaspoonsalt
- 1 3/4 cupall purpose flour
- 48 Mint Truffle Hershey's Kissesplus more for garnish if desired
- 1/2 cupbuttersoftened
- 2 cupspowdered sugar
- 1 teaspoonpeppermint extract
- 1 teaspoonvanilla
- splashmilkif needed
- green food coloring
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line 48 mini muffin cups with paper liners and set aside.
- Place the 1 cup (2 sticks) butter and 6 oz bittersweet dark chocolate in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between intervals, until the butter and chocolate are fully melted and the mixture is smooth. Set aside to cool slightly.
- Stir the 2 cups granulated sugar and 5 tablespoons cocoa powder into the melted chocolate-butter mixture until evenly combined.
- Add the 4 whole eggs one at a time, stirring after each egg until incorporated. Stir in 1 1/2 teaspoons vanilla.
- In a separate bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt.
- Fold the dry ingredients into the chocolate mixture just until combined and no large streaks of flour remain. Do not overmix.
- Using a spoon or small scoop, fill each prepared mini muffin liner about 2/3 full with batter.
- Unwrap 48 Mint Truffle Hershey's Kisses. Press one unwrapped Kiss into the center of the batter in each filled mini muffin cup so it is partially embedded but still visible on top.
- Bake in the preheated oven for 10–12 minutes, or until the brownie edges are set and a toothpick inserted near (not through) a Kiss comes out with a few moist crumbs (centers will be slightly fudgy). Avoid overbaking.
- Remove the pan from the oven and transfer to a wire rack. Cool the brownie bites completely in the pan (about 30–60 minutes) before frosting so the frosting will not melt.
- To make the frosting, place the 1/2 cup softened butter in a mixing bowl and beat until smooth. Gradually add the 2 cups powdered sugar and beat on low to incorporate, then increase speed and beat until creamy.
- Add 1 teaspoon peppermint extract and 1 teaspoon vanilla to the frosting and beat until evenly mixed. Add green food coloring to tint to your desired shade. If the frosting is too thick to spread, add a splash of milk and mix until it reaches a spreadable consistency.
- Once the brownie bites are completely cool, frost the top of each brownie bite with the peppermint frosting.
- If desired, top each frosted brownie bite with an additional Mint Truffle Hershey's Kiss as a garnish. Serve.
Equipment
- Oven
- mini muffin pan
- Paper liners
- Microwave-safe Bowl
- Mixing Bowl
- Spoon or Small Scoop
- Wire Rack
- hand mixer or stand mixer (for frosting)
