This small batch brownie recipe is not only super easy, but it also makes 6 of the most decadent and fudgy Hot Chocolate Peppermint Brownies. To make them even more irresistible – pools of rich chocolate ganache and marshmallow cream float in the center and are topped with crushed candy canes. Perfect for Santa!
Small Batch Brownies
These Hot Chocolate Peppermint Brownies have all of the flavors you love for the holidays. Imagine sitting in front of a fire, or your Christmas tree, sipping on hot cocoa filled with tiny little marshmallows. Now imagine that you have a fudgy little treat with all of the same flavors to go along with it. Perfection!
The secret to making small batch brownies? Actually there is no secret and this is a pretty easy and straightforward brownie recipe. The only difference with this recipe is that in addition to the melted chocolate chips, we use actual hot cocoa powder in lieu of unsweetened cocoa powder. That alone should tell you how sweet and chocolatey these are!
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Hot Chocolate Brownies
I wanted to stay true to the recipe title and actually use hot chocolate mix in this recipe. Now if you have been to the grocery this season, you will see countless varieties of hot cocoa mix. In my opinion, it does not matter and use what you would drink as a hot beverage.
To amp up the chocolate flavor in the Hot Chocolate Peppermint Brownies, I did opt for dark chocolate chips. I used my go-to for morsels – Nestle Toll House Dark Chocolate Chips. As I’ve noted before, I prefer the Nestle morsels because of their true chocolate flavor.
We are pulling out all of the stops for these Hot Chocolate Peppermint Brownies when it comes to topping them. And why not? It’s Christmas and the one time of year we can eat fudgy brownies swimming with gooey ganache and marshmallow cream. Ok. Maybe not the only time of year. You could put pastel sprinkles on these and call them an Easter dessert! But to give these Christmas flair, simply crushing up some candy canes and sprinkling over the top will be perfect.
To get the pools of ganache and marshmallow cream, you simply press an indentation in the middle of the brownie when they are done baking. Using the back of a teaspoon is my recommendation. And to make the ganache? Well, it couldn’t be easier. Equal parts chocolate chips and warm cream. Melted together for a sinfully delicious chocolate treat you won’t be able to resist!
Now, you know you want to try one, so go ahead and bake some! Happy Holiday baking friends!
More Christmas Desserts
- Chocolate Crinkle Cookies – Small Batch
- Holiday Cranberry Granita
- No-Bake Cranberry Mousse Cheesecake
- Mini Apple Cider Cake
- Candy Cane Cookies
Hot Chocolate Peppermint Brownies
- 1/2 cup chocolate chips -
- 4 tablespoons unsalted butter, cut into cubes
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons hot cocoa mix
- 1/8 teaspoon salt
- Marshmallow Cream, for topping
- Crushed Candy Canes, for topping
- Dark Chocolate Ganache, for topping - recipe below
- Adjust oven rack to middle position and preheat to 350F degrees. Lightly spray 6 of the brownie pan cavities with non-stick spray.
- In a small heatproof bowl, add the chocolate chips.
- In a microwave-safe liquid measuring cup, heat the heavy cream for about 30 seconds, or until it is steamy hot. Pour the hot cream over the chocolate chips and let sit for 1-2 minutes to melt the chips. Use a spatula or spoon to stir the ganache until smooth. Set aside at room temperature until ready to top the brownies.
- In a medium microwave-safe bowl, melt the chocolate chips and butter, stirring halfway through. About 60 – 90 seconds.
- Add the sugar and vanilla extract to the melted chocolate and whisk until fully incorporated. Add in the egg and whisk until the batter is smooth and shiny.
- In a small bowl, add the flour, hot cocoa, and salt. Whisk until combined. Sprinkle the dry ingredients into the chocolate batter and whisk until everything is combined and no dry streaks remain.
- Pour the batter into the prepared brownie pan in equal amounts in the 6 brownie cavities. Bake for 20 minutes, or until the center of the brownies springs back when lightly touched with your fingertip.
- Cool the brownies in the pan for 5 minutes, before removing from the brownie pan to cool completely on a wire rack. To remove the brownies from the pan, invert the pan on top of a wire rack or use an offset spatula to gently release from each brownie from the pan.
- Adding the Ganache and Marshmallow Cream topping – after the brownies have been removed from the pan, gently press a 'crater' into the center of each brownie using your thumb or the back of a teaspoon. This will create a reservoir to hold the ganache. Continue to cool the brownies.
- Once the brownies have cooled, pour 1-2 teaspoons of the cooled ganache into each reservoir, then 1-2 teaspoons of marshmallow cream dropped on top of the ganache. Feel free to add more or less of each, depending on your preference. Sprinkle each brownie with crushed candy canes.
- Baking Pan – If you do not have a brownie pan, you can use a 9×5-inch Loaf Pan lined with a parchment paper sling.