Small batch peppermint brownies with chewy edges and a fudgy lava center. These small batch peppermint brownies are simple, delicious, and just enough for two.
Happy winter!
It is officially winter now and only a few days left until Christmas. Are you done with all your holiday shopping? I thought I had an early start on the shopping but for whatever reason I fell behind again, just like usual and now I’m doing last minute final touches.
But, I’m taking a break from wrapping presents and sharing with you one last recipe before Christmas.
When it comes to the winter holidays, I love chocolate paired with peppermint. There’s something so cozy about the combination of flavors. The hint of minty freshness in each bite of the fudgy brownies. Topped with powdered sugar and crushed peppermint candy canes, these small batch peppermint brownies are perfect for the holiday season.
And even better?
This recipe makes exactly two servings of brownies. So, you can make a small batch in little time, and it’s just enough to satisfy your chocolate cravings.
Hope you’ll enjoy these as much as I do. Have a wonderful holiday!
Preheat the oven to 350F. Lightly grease two ramekins with nonstick cooking spray or olive oil. Set aside for now.
In a small bowl, add butter and granulated sugar. Use a spatula to mix until just combined. Add vanilla extract, peppermint extract, and an egg and whisk until combined.
In a separate bowl, whisk together flour and cocoa powder until combined.
Pour the dry ingredients into the wet ingredients. Mix until combined.
Divide the brownie batter evenly between the two ramekins.
Bake the brownies in the oven or toaster oven for about 18-20 minutes.
Remove the ramekins from the oven and allow to cool for a few minutes.
Serve the small batch peppermint brownies warm dusted with powdered sugar and topped with crushed candy canes.
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PinDescription
Small batch of peppermint brownies with chewy edges and a fudgy lava center. These small batch peppermint brownies are simple, delicious, and just enough for two.
Ingredients
4 tablespoons unsalted butter, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
1 large egg, beaten
⅓ cup cocoa powder
¼ cup all purpose flour
Powdered sugar
Crushed candy canes
Instructions
Preheat the oven to 350F. Lightly grease two ramekins with nonstick cooking spray or olive oil. Set aside for now.
In a small bowl, add butter and granulated sugar. Use a spatula to mix until just combined. Add vanilla extract, peppermint extract, and an egg and whisk until combined.
In a separate bowl, whisk together flour and cocoa powder until combined.
Pour the dry ingredients into the wet ingredients. Mix until combined.
Divide the brownie batter evenly between the two ramekins.
Bake the brownies in the oven or toaster oven for about 18-20 minutes.
Remove the ramekins from the oven and allow to cool for a few minutes.
Serve the small batch peppermint brownies warm dusted with powdered sugar and topped with crushed candy canes.
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