# Components:
→ Brownie Bites
01 - 1/2 cup unsalted butter
02 - 3.5 oz dark chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1 tbsp instant espresso powder
07 - 1/2 tsp peppermint extract
08 - 2/3 cup all-purpose flour
09 - 1/4 tsp fine sea salt
→ Chocolate Glaze
10 - 3 oz semi-sweet chocolate, chopped
11 - 2 tbsp unsalted butter
12 - 1/4 tsp peppermint extract
→ Garnish
13 - 2 tbsp crushed peppermint candies or candy canes
# Method:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin or line with mini paper liners.
02 - In a heatproof bowl, melt unsalted butter and dark chocolate together using 30-second microwave bursts, stirring between each until smooth.
03 - Whisk granulated sugar into the melted mixture, followed by the eggs one at a time. Stir in vanilla extract, instant espresso powder, and peppermint extract until fully incorporated.
04 - Sift all-purpose flour and fine sea salt into the wet mixture. Gently fold until just combined, avoiding overmixing.
05 - Spoon batter evenly into the prepared muffin tin, filling each cup 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 glaze over the cooled brownie bites and immediately sprinkle with crushed peppermint candies.
09 - Allow the glaze to set before serving.
