# What you'll need:
→ Brownie Bites
01 - 1/2 cup unsalted butter (115 g)
02 - 3.5 oz dark chocolate, chopped (100 g)
03 - 3/4 cup granulated sugar (150 g)
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon instant espresso powder
07 - 1/2 teaspoon peppermint extract
08 - 2/3 cup all-purpose flour (80 g)
09 - 1/4 teaspoon fine sea salt
→ Chocolate Glaze
10 - 3 oz semi-sweet chocolate, chopped (85 g)
11 - 2 tablespoons unsalted butter
12 - 1/4 teaspoon peppermint extract
→ Garnish
13 - 2 tablespoons crushed peppermint candies or candy canes
# Method:
01 - Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with mini paper liners.
02 - In a heatproof bowl, melt unsalted butter and chopped dark chocolate together using 30-second microwave intervals, stirring between each until smooth.
03 - Whisk granulated sugar into the melted mixture, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract, instant espresso powder, and peppermint extract until fully incorporated.
04 - Sift together all-purpose flour and fine sea salt, then gently fold into the wet ingredients until just combined. Avoid overmixing the batter.
05 - Spoon the batter evenly into the prepared mini muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely in the pan.
07 - Melt semi-sweet chocolate and unsalted butter together until smooth. Stir in peppermint extract.
08 - Drizzle or spoon the chocolate glaze over cooled brownie bites, then immediately sprinkle with crushed peppermint candies.
09 - Let the glaze firm up before serving.
