St. Patrick’s Day is just around the corner, and what better way to celebrate than with some simple two bite chocolate mint brownies? These little treats are the perfect indulgence for anyone who loves the classic combination of fudgy, chocolate and fresh mint, with a festive flair of green of course! So whether you’re celebrating with a big Irish parade or just looking for a fun way to satisfy your sweet tooth, these brownies are sure to bring you some luck!
The minty buttercream icing is what elevates these fudgy brownies from just a regular two bite brownie to the best homemade version out there! You can omit the green food colouring and keep the buttercream white, but it’s a fun add on for celebrating St.Patrick’s Day!
- Unsalted butter
- Milk chocolate
- Superfine sugar & icing sugar
- All-purpose flour
- Cocoa powder
- Whipping cream
- Pure vanilla extract
- Mint extract
- Green food colouring (optional)
- Green sprinkles (optional)
What To Do With The Extra Brownie Scraps
These brownies are made into tiny circular bite size brownies, but they do create brownie scraps! You can just eat the scraps as is or for a fun twist take those brownies pieces and make brownie truffles. Squish the scraps into a ball approx. 1 inch in size, then roll the brownie truffle into icing sugar, and Voila! Store brownie truffles in an airtight container for 3 days or freeze for up to one month.
How To Make Two Bite Chocolate Mint Brownies
Step One: Make your brownies. Add butter and chocolate to a heatproof bowl and melt butter and chocolate slowly. Whisk in eggs, sugar and vanilla until smooth and pale in colour. Now add your dry flour and cocoa powder, fold together and bake in a 8×8 square pan.
Step Two: Once the brownies are cool, cut out 1 -1 1/2 inch circles.
Step Three: Make your icing and using a piping bag with a small star tip, pipe a small star onto the top of each brownie.Print
Two Bite Chocolate Mint Brownies
These two bite chocolate mint brownies are soft, rich and decadent, and topped with minty buttercream icing for a fun new twist. Save the brownie scraps and roll into balls for another treat.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 24 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1/3 cup unsalted butter
- 1 cup (150 g) milk chocolate, chopped
- 1/2 cup plus 1 tablespoon superfine sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sifted all-purpose flour
- 3 Tablespoons sifted cocoa powder
Mint Butter Cream Icing
- 1 cup sifted icing sugar
- 3 Tablespoons unsalted butter, at room temperature
- 1 Tablespoon of whipping cream
- 1/2 teaspoon mint extract
- 5–8 drops green food colouring (optional)
- green sprinkles (optional)
- Preheat oven to 325˚F. Grease an 8 x 8 inch square pan or cover in parchment paper. Set aside.
- Place the butter and chocolate in a heatproof bowl. Melt butter and chocolate slowly. Let cool slightly.
- In a separate bowl add, flour, cocoa and mix well. Set aside.
- In a large bowl whisk the eggs, sugar and vanilla until pale and creamy. Add chocolate mixture and whisk to combine. Now, add the flour mixture and fold together until smooth and well incorporated.
- Spread batter into prepared pan and bake for 25 – 30 minutes, or until just set (don’t overbake). Cool on a cooling rack for 5 – 10 minutes before removing from the pan.
- Using a small round cookie cutter, approx. 1 – 1 1/2 inches in diameter, cut out 20 -24 circles, set brownies aside.
- Make your mint icing. Mix icing sugar, butter, whipping cream and mint extract together until smooth, light and fluffy. Add food colour at the end to achieve your desired green colour.
- Using a piping bag with a small star tip, pipe a small star onto the top of each brownie, add sprinkles on top if desired.
Store in an airtight container for up to 4 days.
Brownies freeze really well, up to 2 months in an airtight container.
Use brownie scraps to make brownie truffles. Take a small amount of scraps and squish in the palm of your hand. Shape into a ball approx. 1 inch in diameter. Roll each ball into icing sugar. Store in an airtight container for 3 days or freeze for up to a month.
- Serving Size: 1 of 24
- Calories: 124
- Sugar: 12.4g
- Sodium: 39mg
- Fat: 6.7g
- Saturated Fat: 4.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15.3g
- Fiber: 0.5g
- Protein: 1.4g
- Cholesterol: 27mg
Keywords: Two Bite Brownies, Chocolate, Mint, Brownies, Dessert, St. Patrick’s Day
Use brownie scraps to make brownie truffles. Take approx. 1 teaspoon size of scraps and squish it in the palm of your hand to shape into a ball. Then roll each brownie ball into sifted icing sugar, Voila! Store in an airtight container for 3 days or freeze for up to a month.
Yes, these two bite chocolate mint brownies freeze really well. Store the brownies in an airtight container in the freezer for up to one month. Let the brownies come to room-temperature before enjoying.
The trick to having a fudgy brownie is having a higher fat content than flour content. Using less flour in the recipe will result in a denser, fudgy texture. Whereas, adding more flour will give you a cakey brownie. Also, be careful not to overbake brownies, as a slightly underdone brownie will give you that fudgy texture.
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