Mint Mocha Brownie Bites

This recipe is loosely based upon one I found on a package of Nestlé Dark Chocolate & Mint Morsels. It has taken several attempts to perfect the cooking times and substitutions, but I think you’ll find the end result to be an irresistible blend of coffee, chocolate and mint. Like biscotti, these make great gifts—if you’re willing to part with them.

Note: using a few extra morsels to adorn these treats is fun for photos, but after the first few batches, I abandoned this step. Getting them to stay in place on top of the thick batter for primarily decorative purposes just isn’t worth the effort.

Mint Mocha Brownie Bites

Makes 2 dozen

1 1/3 cups 50/50 flour*
1/4 cup cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt

2/3 cup chocolate chips
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup Nestlé Dark Chocolate & Mint Morsels, Andes® Peppermint Crunch Baking Chips or Andes® Crème de Menthe Baking Chips
1/4 cup brewed coffee, hot or cold

2 eggs
1/3 cup additional Nestlé® Dark Chocolate & Mint Morsels, Andes® Peppermint Crunch Baking Chips or Andes® Crème de Menthe Baking Chips
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract

* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 2/3 cup each of all-purpose and whole wheat flour for this recipe.

  1. Preheat oven to 325°F and mist two 12-cup mini muffin pans with cooking spray or line with paper muffin cups.
  2. Whisk together flour, cocoa, baking soda and salt in a medium bowl.
  3. In a separate, microwaveable bowl, combine chocolate chips, brown sugar, oil, mint chips (or morsels) and coffee. Microwave for 1 minute on high, stopping halfway to stir.
  4. Remove bowl from microwave and whisk in eggs, then stir in additional mint chips (or morsels) and both extracts.
  5. Pour wet mixture into dry ingredients and stir just until moistened, about 30 strokes.
  6. Using a small spoon or cookie scoop, divide batter evenly among prepared cups.
  7. Bake for 9-10 minutes. Do not overbake.
  8. Cools pans on a wire rack for a couple of minutes before carefully removing brownie bites to wire rack to cool completely.

Store in a tightly covered container at room temperature for up to three days.

© Liesl K. Bohan  |

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This blog is for sharing home-tested recipes with more whole grains, less fat and fewer calories than similar recipes. If you see something you like, or if you'd like to see more, let me know! - Liesl

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