Let’s talk about a fun green treat for St. Patrick’s Day – Mint Brownie Bites. Imagine combining the allure of Andes Mints with the coziness of homemade brownies. That’s what we’re making today. Trust me, these little gems are as adorable as they are scrumptious.
These minty brownie bites have a made-from-scratch mini brownie cup filled with easy, airy mint mousse. Add a chocolate drizzle or some festive sprinkles and take these mint brownie cups to the next level. They will be a perfect tasty green treat for St. Patrick’s Day!
Why You’ll Love This Recipe:
- Easy to Make: With straightforward steps, these bites come together without fuss.
- Perfect for Sharing: These bites are the ideal size for passing around at gatherings or sharing with friends.
- A Festive Touch: The green hue and mint flavor scream St. Patrick’s Day!
Ingredients Needed:
For Mini Brownie Cups:
- Butter, melted
- Cocoa powder
- Sugar
- Vanilla
- Eggs
- Salt
- Baking powder
- Flour
For Mint Mousse:
- Water
- Unflavored gelatin
- Heavy cream
- Powdered sugar
- Creme De Menthe extract
- Green food coloring
Recipe Overview:
*Find the full instructions for both recipes in the recipe cards below*
Mini Brownie Cups:
- Preheat your oven and prepare the mini muffin tins with non-stick spray and a light dusting of flour to ensure easy removal.
- Mix melted butter and cocoa powder, then add sugar and vanilla. Blend in eggs, salt, and baking powder. Gradually add flour until well combined.
- Fill the muffin tins and bake. Let them cool slightly before removing.
- You can press the “hole” in the center before or after the brownies are out of the pan.
Mousse:
- Bloom gelatin in cold water. After 5-10 minutes heat gently in microwave.
- Whip the heavy cream with powdered sugar to soft peaks, then incorporate the Creme De Menthe extract and food coloring. Carefully pour in the cooled but still liquid gelatin.
- Whip to stiff peaks. Add to a piping bag then chill for 3-4 hours.
Assembly of Mint Brownie Bites:
- Pipe or spoon mint mousse into center of each cooled brownie cup.
- Drizzle with chocolate and/or sprinkle festive sprinkles on top if desired.
- Serve immediately or refrigerate. Once brownie cups are filled enjoy within 48 hours.
Tips or Variations:
- If you prefer a less festive look, skip the sprinkles.
- For those concerned about the brownies sticking, use mini cupcake liners for guaranteed easy removal. I have had my brownies stick in one of my pans regardless of what I’ve tried (non stick spray, flouring, buttering, baking an extra minute, letting them cool in the pan longer). I believe it is something to do with the coating of the pan. I’ve also made this recipe a couple of times in regular muffin tin. This recipe has NEVER stuck in it. I do spray it with non stick spray but that’s it. They’ve slid out easily and clean every time.
- Adjust the amount of mint (Creme De Menthe) extract to suit your taste.
- No Creme De Menthe extract, no problem. You can also use peppermint extract. Be aware that peppermint extract has a sharper more potent flavor than Creme De Menthe so start out with less and add more if you desire.
Filling Variations:
If you love the bite-sized brownie treat but aren’t a huge fan of mint or want a different flavor or color to go inside the brownie cups, try one of these:
- Easy Raspberry Mousse
- Strawberry Mousse
- Soft Homemade Caramels
- 5-Minute Chocolate Mousse
- Caramel Walnut Sauce
- Salted Caramel Sauce
Why Did My Brownies Stick in the Pan?
It could be due to not flouring the pan, underbaking, or not using enough non-stick spray. Mini cupcake liners are a foolproof alternative.
Can I Make These Mint Brownie Bites Ahead?
Absolutely, but add the mousse just before serving to keep everything fresh. Brownie cups stay fine at room temperature in an airtight container, while the mousse should be chilled until it’s time to assemble.
If you have room in your fridge to store the finished Mint Brownie Bites feel free to make them 24 hours before serving and refrigerate until then.
These Mint Brownie Bites are not just a treat; they’re a celebration in a bite. Perfect for St. Patrick’s Day or whenever you crave a minty, chocolaty pick-me-up. Give them a go, and you might find yourself making them long after the holiday has passed!
Do you have any fun St. Patrick’s Day traditions?
Mint Brownie Bites Recipe Card:
Andes Mint Brownie Bites
These Mint Brownie Bites will satisfy any Andes Mint lover. These made-from-scratch mini brownie cups are filled with an easy, sweet, eggless mint mousse.
Ingredients
Andes Mint Brownie Bites
- 1 batch Easy Eggless Mint Mousse, about 2 cups
- 1/4 cup sprinkles or chocolate for topping
Mini Brownie Cups
- 3/4 cup butter, melted
- 1/2 cup cocoa powder
- 1 1/2 cups sugar
- 2 tsp vanilla
- 3 eggs
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/4 cups flour
Instructions
Mini Brownie Cups
- Preheat oven to 350' F.
- Mix melted butter, cocoa powder, and sugar together. Add vanilla and eggs. Mix.
- Add flour, salt, and baking powder. Only mix until incorporated. Don't overmix.
- Scoop (size 70 scoop) 1 tablespoon into each mini cup tin that has been lightly greased and floured.
- Bake brownies for 14-16 minutes or until toothpick comes out clean.
- Let cool 5 minutes then push small rolling pin, round tablespoon or other item to make the cup part in the center
- of the brownie. Remove brownie cups from pan before filling.
Andes Mint Brownie Bites
- Put mint mousse in zip lock bag fitted with piping tip or cut with 1/4 inch hole.
- Once mini brownie cups are cooled pipe mousse into cups.
- Sprinkle with festive sprinkles (St. Patty's Day, Christmas, etc) or drizzle with melted chocolate.
- For best results, chill for 4-6 hours to allow mousse to set but can be served immediately.
Notes
1. Best if chilled for 4-6 hours.
2. Best if enjoyed within 1-2 days of making but can last in fridge for up to 5 days.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 58mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 1g
Nutrition facts do not include mint mousse.
Looking for the Mint Mousse? Here You Go!
Easy Eggless Mint Mousse
Easy edible chocolate cups filled with smooth, creamy, eggless Mint Mousse make this a heavenly minty treat you can whip up in 30 minutes or less.
Ingredients
- 1/3 cup water
- 1 packet unflavored gelatin, 7g or about 2 1/4 tsp
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 to 1 1/2 tsp Creme De Menthe extract, a more subtle sweet peppermint flavor like Andes Mints
- 3 to 5 drops green food coloring
Instructions
- Stir gelatin into 1/3 cup cold water to soften. Set aside for 5-10 minutes.
- In a cup or bowl 16 oz or larger, microwave gelatin mixture for 90 seconds. Let cool (about 3-8 minutes). You want the gelatin cooled but still runny or you will get clumps in your mousse.
- Meanwhile, in a large bowl, whip cream and sugar together until beater begin to "track" or form ridges when mixing (soft to medium peak stage).
- Add mint extract and coloring.
- With mixer on medium-high speed, slowly pour cooled but still liquid gelatin. Whip until mousse thickens to stiff peaks. This is the stage before you make butter so be careful not to over whip.
- You can spoon or pipe into serving dishes or let set to use as frosting on cupcakes or cake.
- Chill for at least 4 hours before serving.
Notes
Making fun CHOCOLATE CUPS at home is easy. Melt chocolate. Pour about 1/4 cup melted chocolate into cupcake liner. Spread up sided of liner. Let chocolate-coated liner cool in a cupcake or muffin tin to keep its shape until hardened. Carefully remove paper liner. That's it! I don't grease the liners. The colder the chocolate the easier the liner will come off. I cool mine in the freezer for 20-30 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 21gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 19mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 2g
Originally Published: 03.15.2018 Updated: 03.10.2024
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