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.
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
Crushed candy canes
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.