Dunkin’ is calling

When they said inspiration can strike anywhere, they really meant ANYWHERE. The chilly Chicago weather has limited my patience for long walks around the neighborhood, and now my main motivation for leaving the house is…you guessed it…Dunkin’ Donuts. My affinity for the beloved coffee chain began during peak pumpkin spice season and shows no signs of slowing down. When I opened the app last week for my daily (please reserve your judgments) iced coffee, the flavor swirl list had two new additions: gingerbread and peppermint mocha. And with the same swiftness as ordering a free coffee on Wednesdays, this recipe was created!

This recipe is all about combining two great things into one even GREATER thing. Coffee shops galore have capitalized on some variation of the peppermint mocha seasonal drink for as long as I an remember. It’s decadent, chocolate-y and just the right amount of that candy cane minty flavor. Brownie bites are, in my upmost correct opinion, one of the best desserts. They are tiny, dense yet fluffy at the same time, and I don’t feel guilty after eating 12 of them. The addition of espresso and peppermint into this classic brownie bite recipe screams holiday cheer, and is sure to impress the coffee/peppermint/chocolate lovers in your life!

These bites would be fun in a holiday treat box, on the dessert table at your 2020 micro-holiday gathering or simply something to indulge in on a cold, winter night. Break out that mini muffin tin hiding in the back of your pantry and enjoy!

Peppermint Mocha Brownie Bites

Makes: 24 bites
Prep time: 15 minutes
Bake time: 25 minutes
Total time: 40 minutes

Ingredients

1 stick (1/2 cup) of unsalted butter, melted
1 1/2 cups of granulated sugar
1/2 cup of unsweetened cocoa powder
2.5 tsp of espresso grounds
2 eggs, room temperature
1/2 tsp of vanilla extract
1/2 tsp of peppermint extract
3/4 cup of all-purpose flour
Frosting, sprinkles, crushed candy canes for decoration
Special equipment: mini muffin tin

Instructions

Heat oven to 350 degrees F and grease your muffin tin with cooking spray or butter.
In a medium bowl, whisk melted butter, sugar, espresso and cocoa until combined. Beat in eggs one at a time and add in vanilla and peppermint.
Using a rubber spatula, fold in the flour until completely combined with the wet mix to form a batter.
Fill up each mini muffin hole until 80% full (I used about 1.5 tbsp of batter per brownie bite.)
Bake for 22-25 minutes, or until a toothpick or fork prawn comes clean out of the center.
Cool to room temperature and frost any way you’d like!