# 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 tsp vanilla extract
06 - 1 tbsp instant espresso powder
07 - 1/2 tsp peppermint extract
08 - 2/3 cup all-purpose flour (80 g)
09 - 1/4 tsp fine sea salt
→ Chocolate Glaze
10 - 3 oz semi-sweet chocolate, chopped (85 g)
11 - 2 tbsp unsalted butter
12 - 1/4 tsp peppermint extract
→ Garnish
13 - 2 tbsp crushed peppermint candies or candy canes
# How To Make It:
01 - Preheat 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 dark chocolate together using 30-second microwave bursts, stirring until smooth.
03 - Whisk granulated sugar into the melted mixture, then add eggs one at a time, mixing well after each addition.
04 - Mix in vanilla extract, instant espresso powder, and peppermint extract until fully incorporated.
05 - Sift together all-purpose flour and sea salt, then gently fold into the wet mixture until just blended to avoid overmixing.
06 - Distribute batter evenly into the prepared muffin tin, filling each cup approximately 3/4 full.
07 - Bake for 16 to 18 minutes or until a toothpick inserted in the center emerges with a few moist crumbs. Allow to cool completely in the pan.
08 - Melt semi-sweet chocolate and unsalted butter together until smooth, then stir in peppermint extract.
09 - Drizzle or spoon the glaze over cooled brownie bites and immediately sprinkle with crushed peppermint candies.
10 - Let the glaze firm before serving.
