# Components:
→ 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
# Directions:
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 butter and dark chocolate together by microwaving in 30-second intervals, stirring after each until smooth.
03 - Whisk in granulated sugar, then add eggs one at a time. Stir in vanilla extract, instant espresso powder, and peppermint extract until fully incorporated.
04 - Sift all-purpose flour and sea salt into the mixture, gently folding until just combined, avoiding overmixing.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
07 - Melt semi-sweet chocolate and butter together until smooth, then stir in peppermint extract.
08 - Drizzle or spoon glaze over cooled brownie bites and immediately sprinkle with crushed peppermint candies.
09 - Allow glaze to set before serving.
