Cake, Batter, and Bowl

Peppermint Mocha Brownie Bites

Desserts

Whenever I need a little afternoon pick me up at work, I head over to the Starbucks across the street from my lab. I was never really into coffee until a few years ago when I tried lattes – mmm, just thinking about them makes me smile, and since a latte is mostly protein-packed milk, it’s a pretty healthy snack…..right? I especially love going during the holiday season because of all the festive choices – caramel crème brulee, pumpkin, gingerbread – so good! Peppermint mochas are also one of my favorites and I was inspired to make some fun brownie bites with this flavor combination.

I stirred espresso powder and peppermint extract into my brownie batter and baked little brownie cups in a mini muffin pan. As soon as they came out of the oven, I made an indentation in each one with the back of a teaspoon and then filled the valleys with a peppermint espresso chocolate ganache. After the ganache set, I topped them with whipped cream and mini chocolate chips. Crushed peppermint candies would be a great garnish too. These would be perfect for a holiday party!

Peppermint Mocha Brownie Bites
Printable Recipe

Ingredients:

Brownie Bites:
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon espresso powder (I used this one)
1/2 teaspoon salt
1 teaspoon pure peppermint extract

Toppings:
1/2 cup semisweet chocolate chips
3 tablespoons heavy cream
1 tablespoon espresso powder
1/2 teaspoon pure peppermint extract
24 tablespoons whipped cream (I just used a spray can)
2 1/2 tablespoons mini semisweet chocolate chips

Directions:
To make the brownie bites, heat oven to 350°F. Microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 1 minute. Stir until smoth, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and then add in the melted chocolate mixture until smooth. Stir in flour, cocoa powder, espresso powder, and salt until a smooth batter forms; stir in peppermint extract. Evenly spread batter into 24 cups of a greased mini muffin pan. Bake at 350°F for 17 to 20 minutes or until a toothpick in the center comes out clean. Immediately press the back of a teaspoon measuring spoon into each brownie to make a round indentation in each mini brownie bite. Let brownies cool for 5 minutes in the pan, then remove from the pan and place on a cooling rack and let brownies cool completely, about 30 minutes.

Meanwhile, make the ganache by placing regularly sized chocolate chips, heavy cream, and espresso powder in a medium microwave safe bowl and microwave on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth, microwaving 10 additional seconds, if needed; stir in peppermint extract. Evenly spoon ganache into the indentation of each mini brownie cup. Place in the refrigerator and cool for an hour or until set. Right before serving, top each bite with 1 tablespoon whipped cream and mini chocolate chips. Makes 12 servings of 2 brownie bites each.

Nutrition: 260.4 calories, 15.6g fat, 1.3g fiber, 2.7g protein per serving
Cost: $0.47 per serving

My Mom’s Culinary Arts Program and Chocolate Cake

I’ve been meaning to tell you about the very cool Culinary Arts High School Program my mom runs at Central Campus in Des Moines, Iowa for awhile now, and I figured this would be the perfect opportunity since I won’t be cooking up any recipes to share while we’re on...

Lemon Birthday Bars

What makes these birthday bars? The sprinkles! I just can't resist desserts covered in sprinkles, and sugar cookies with a nice thick layer of frosting are one of my favorite treats.  I recently decided to bake up some fun sprinkle covered sugar cookies with my...

Caramelized Plantain Dessert Quesadillas with Nutella

I recently read about Sugar High Fridays on Heather’s blog Diary of a Fanatic Foodie. It’s a fun monthly event dreamed up by Jennifer at The Domestic Goddess, where bloggers post an original dessert recipe. When I read Heather’s theme this month was desserts inspired...

Tempura Banana Sundaes with Caramel Sauce

Man, ice cream is hard to photograph, especially when it’s smothered with warm tempura bananas and caramel sauce – major melt factor! I first swooned over tempura bananas in New Zealand at a Japanese restaurant in Auckland. They were crispy on the outside and gooey on...

Pistachio Mint Chocolate Chip Bar Cookies

Does anyone else hoard baking chips? My drawer is currently overflowing with regular chocolate chips, chocolate chunks, mini chocolate chips, mini M&Ms, regular M&Ms, Heath toffee chips, and Andes Crème de Menthe chips. And I recently used all my peanut butter...

Chocolate Dulce De Leche Bars

Every month when the dining hall menu was released during college, my roommates and I circled one day on the calendar. This was a day that was not to be forgotten. This was a day that we quickly scurried to lunch giddy with anticipation. This was a day that was simply...

Sugar Cookie Dough Decorations

Happy 4th of July! I wanted to whip up a fun treat to celebrate the holiday this weekend and while I was mulling over the red, white, and blue color scheme, I was reminded of the Chicago Cubs Dessert Sushi I made last year. Suddenly a light bulb went off – I should...

Late Night Snack Bars

New products from Trader Joe’s continually make my day. My Halloween Pumpkin Quesadillas, Yuzu Miso Mahi Mahi, and Vanilla Joe-Joe Strawberry Cheesecake just wouldn’t have been the same without their orange quesadillas, Yuzu Citrus Tisane Beverage, and Vanilla...