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Small Batch Hot Chocolate Brownies
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5 from 1 review

Hot Chocolate Peppermint Brownies

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Brownies, Chewy, Fudgy, Hot Cocoa, Small Batch
Servings: 6 Brownies
Author: Erin Cernich



  • 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


  • 1/4 cup chocolate chips
  • 1/4 cup heavy cream


  • 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 9x5-inch Loaf Pan lined with a parchment paper sling.