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 egg
s 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.
