Description
These Peppermint Mocha Brownie Bites are little bites of holiday magic: fudgy brownie bases filled with silky peppermint chocolate ganache, topped with whipped cream and a sprinkle of crushed candy canes. Perfect for parties, cookie exchanges, or cozy nights by the fire—no stress, all flavor.
Ingredients
Brownie Base:
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1 box brownie mix (plus ingredients listed on the box)
Peppermint Mocha Ganache:
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
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½ tsp peppermint extract
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1 tsp instant coffee granules (optional)
Topping:
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Whipped cream (homemade or store-bought)
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Crushed candy canes
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Grease a mini muffin tin thoroughly (or grease + dust with cocoa powder for extra non-stick).
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Prepare Brownie Batter: Make the brownie mix according to package directions. Optional: substitute brewed coffee for water to deepen the chocolate flavor.
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Bake Brownie Cups: Fill each muffin cup about ⅔ full. Bake 12–15 minutes until tops are set but centers remain slightly soft. Cool in tin.
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Create the Wells: Press the back of a ½ tsp into the center of each warm brownie to create a small well. Let brownies cool completely.
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Make Ganache: Heat cream until it begins to simmer, pour over chocolate chips, let sit 2–3 minutes, then whisk smooth. Stir in peppermint extract and coffee granules. Let cool 10–15 minutes to thicken.
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Assemble: Spoon or pipe ganache into each brownie well. Top with whipped cream and sprinkle with crushed candy canes just before serving.
Notes
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Cool brownies completely before removing from the tin to prevent sticking.
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Let ganache thicken slightly for easier piping.
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Make brownie cups and ganache a day ahead; assemble just before serving.
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For extra non-stick: grease + cocoa powder instead of flour.
Nutrition
- Calories: 150Cal