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 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Keyword: Brownies, Chewy, Fudgy, Hot Cocoa, Small Batch
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 to 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.
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 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 set on a wire cooling rack for 5 minutes. Remove the brownies from the pan and set directly on the cooling rack. Gently press a 'crater' into the center of each brownie using your thumb or the back of a teaspoon. This creates a reservoir to hold the ganache and marshmallow. Continue to cool the brownies completely. Note - 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 cooled, pour 1 to 2 teaspoons of the ganache into each reservoir, then dollop 1 to 2 teaspoons of marshmallow cream on top. Add more or less of each depending on your preference! Sprinkle with crushed candy canes and Enjoy!
Chocolate Chips - I use semi-sweet for a balance of sweet and chocolate, but you can use any kind you prefer.
Baking Pan - If you do not have a brownie pan, you can use a parchment lined 9x5-inch loaf pan, 6-inch square cake pan, or eighth size baking sheet.
Get the recipe online: https://butterandbliss.net/hot-chocolate-peppermint-brownies/