Peppermint Mocha Brownie Bites are fast and easy to make with no added frosting, cream cheese, or melted candy! A great alternative to cake pops and the classic chocolate truffle.
Today’s post will be a short one mainly for the reason that we’re now 4 days from Christmas, I haven’t done my shopping yet, and I need to get my tail out to the stores ASAP before the rain hits! Technically, I have only 3 days since my family celebrates it on the Eve with a dinner around 6 followed by drinks and dessert and then the opening of gifts by midnight. I think this is only common in the Hispanic culture because I don’t know of many others who celebrate Christmas this way. Just curious, how do you celebrate yours?
Before I go, one of the most important things to remember about these brownie bites is that this is one heck of an easy recipe. It can made on the fly about an hour or two before guests arrive or you can make it ahead of time. To make things even easier, you can use boxed brownie mix. Just don’t forget the espresso to make it mocha.
Plus, they’re perfect for any occasion. I used peppermint candies to keep up with the Winter/Christmas theme but you can certainly use another crushed candy to substitute, and the espresso is optional. Don’t forget, not only can the bites be displayed a nice addition on a dessert table, these could be boxed as a small gift too!
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup peppermint candy, crushed
- Heat oven to 350 degrees F. Line an 8 x 8 baking pan with aluminum foil leaving extra foil hang over two opposite sides for easy removal. Grease and flour bottom and sides of the foil; set aside.
- In medium bowl, melt butter in microwave on HIGH for 30 second; stir. Reheat for another 15 seconds if necessary until fully melted.
- Whisk in sugar, cocoa and espresso. Beat in eggs and vanilla, about 1 minute.
- Using a rubber spatula, fold in flour until flour until completely blended in cocoa. Spread batter evenly into lined pan.
- Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Allow brownies to cool to room temperature. Trim edges and flaky top crust for a smoother brownie bite, if desired.
- Break the soft brownie into small parts and roll into 1-inch balls. Dip each ball into crushed peppermint to coat and place into a small candy or cupcake liner to serve. ENJOY!
Keep in mind, the fudgier the brownie, the "stickier" it will be to allow the crushed candy to adhere.
Recipe source: www.urbanbakes.com
PS: The one other time I made peppermint mocha was this cake and it was made exactly a year ago! Isn’t that something!