Peppermint Brownie Cups


I am at it again! I can’t seem to get enough of chocolate and peppermint this time of year! This time I used one of my favorite recipes and adpat it a bit. I based this recipe off of this recipe and this one.  I wanted to mix it up a bit and this time decided bake them in muffin cups instead of in a cake pan. Even if you don’t use my recipe, feel free to try your own brownie recipe as the base for these yummy treats!

These have become one of my favorites this holiday season. Aside from being delicious, they are cute and festive. The perfect combination of chocolate and peppermint with a dense brownie texture. I love that they are individually portioned making them perfect for any Holiday party, treat tray or to pack in a lunch!

The best part is unlike baking a pan of brownies, these are a snap to portion for later. If you are anything like me, you rarely bake brownies unless you know others will be consuming them as well. If not you have two options, eat a few and allow the rest of the pan to stale or eat the entire pan yourself in a day or two (I usually do the latter of the two options.)  The solution my friends?? Bake your brownies in a muffin pan!
I baked these on Wednesday night and took a few to work. I froze the rest of these after they baked and cooled. I sealed them individually in heavy duty freezer bags and placed them carefully in the freezer (you don’t want anything to crush them so you may need a good deal of freezer room). To enjoy, I just took one out of the freezer and allowed to come back to room temp. So yummy! I microwaved it for 7 seconds to warm up and enjoyed with a mug of hot chocolate!

If you are looking for a treat that is sure to please now and later, you have to give these a try!

 I rate this recipe a 9

Peppermint Brownie Cups
6 TBS butter
6 oz  semisweet chocolate (chopped
2 oz. bittersweet chocolate (chopped)
1 cup sugar
2 eggs
1/4 tsp peppermint extract
1/4 tsp vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Milk Chocolate Chips
2 cups Andes Peppermint Crunch Baking Chips

Preheat oven to 350 degrees.

Line a muffin tin with paper liners. Lightly spray liners with cooking spray.

In a heat-proof bowl, melt together butter and chcolate in the microwave in 30 second intervals stirring after each interval until smooth. Allow to cool for 5 mintues.

In a large bowl, whisk together flour, baking powder, and salt in a medium bowl; set aside.

Whisk or beat the sugar into the chocolate mixture. Add eggdecember-057s and peppermint extract mixing until combined and smooth. Add flour mixture and mix until combined. Gently fold in the 1/2 cup chocolate chips and 1/2 cup Andes Peppermint Crunch Baking Chips.

Carefully pour batter to prepared each muffin liner filling about 2/3 full. Sprinkle a few Andes Peppermint chips over the top of each individual brownie. . Bake for 18-23 mintues or until a cake tester comes out with a few crumbs.

*Baking time will depend on your oven, watch carefully so you don’t overbake! Mine were done in 20 minutes.

Allow to cool before removing from muffin pan.
Keep brownies in cupcake liners until ready to serve  to help prevent them from drying out.

*I got 14 brownies, it will depend on how you fill the muffin cups on how many you get.


23 thoughts on “Peppermint Brownie Cups

  1. I’ve looked for those red andes chips, no luck!

    Not much gets wasted here. There’s five of us and often the Twins have friends over to help eat up what ever I’ve made.

  2. I’m with you on the peppermint & chocolate combo this time of year! I bet once January hits, I’ll have a new flavor combo to indulge in- lol. This looks awesome! Those Andes peppermint chips are one of the things I like to pick up this time of year!

  3. Thanks for the post and advisement that these can be frozen w/o difficulty. Being the single girl AND choco-holic and frugal and weight conscious at the same time means I don’t make brownies for myself. I just can’t stand the thought of throwing them out, but I don’t want to waste my daily allotment of calories on less than amazing desserts. So this post is a blessing knowing that I can make the brownies, eat a couple in the first 2 days and freeze the rest w/o suffering a reduction in quality.

    And I happened to find one bag of these Andes chips at a local grocery just last week. ONE bag was all they had, and I snatched it up the second I saw it. YEAH ME!


  4. Shan,
    You HAVE to try bakiing in muffin cups, such a life saver (and waist saver). Just be sure to play around with the baking time and how much to fill your pans, every oven is different. Once you get the timing down (not overdone) these will be heaven!

    Glad things get gobbled up at your house, I tend to shy away from recipes that can’t be scaled down easily. I sure wish I had a houseful to pawn the goodies off on!

    Cookie PIe,
    Can’t wait to see your brownies!!

    • I used an average size muffin tin but have used my mini pan in the past. Either way they are great! Just adjust baking time as needed.

  5. Great idea using a muffin pan for making brownies. Even if you are sharing, they are a lot cuter than your average square brownies. It would even be better in a mini muffin pan rather than a regular pan because you can cut the recipe in half and have smaller portions 🙂

  6. I didn’t make anything with chocolate and peppermint this holiday season! Now I’m wishing I had! It was such a cute idea to use the muffin pans, I like how it adds texture. They look chocolatey and delicious :).

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