Decadent Peppermint Brownies For Two
I’m back with another small batch dessert recipe. This is how I’m dipping my toe in the water of already introducing naughty recipes back to you guys when some of you may still be working hard at healthy eating 2020 resolutions that do not include brownies. If that is you, either you save this recipe to your Cook’n cookbook and make them later, or you could make this tiny little batch for two people and not feel too guilty either way.
When I saw that February 19 is the day to celebrate all things mint chocolate, I got so excited! I am always looking for any excuse for mint chocolate things. It might be my favorite pairing with chocolate ever!
I’ve shared plenty of mint chocolate type recipes with you guys before, but I am so excited to share this perfect mint chocolate brownie for two recipe that has plenty of peppermint patties in and on the brownies, a touch of peppermint extract in the batter, and a decadent chocolate ganache on top. Go get your stash of peppermint patties you have in the house (you know the secret drawer I’m talking about! ;) ) and let’s get to work.
This recipe is made in a 9” bread loaf pan, which ends up being the perfect size for two people. You can either cut it half and two very generous size brownies, or cut it into thirds and share the last piece.
These are very rich with the chocolate ganache poured out top, but somehow the lightness of the mint and vanilla kind of mellow it out. It is the perfect amount of mint too--not too strong or too light and unnoticeable.
So here’s how you go about making this delightful treat: make the regular brownies for two recipe, the only difference is that you press in six peppermint patties into the brownie batter to bake. While the brownies are cooling, make the lovely, decadent ganache. Here’s a little tip: if you let the brownie cool in the fridge the glaze will harden as soon as it hits the surface, which is a cool but optional step.
After you pour the glaze over the brownies, press 6 more peppermint patties into the top (these are very rich!). And last of all: enjoy every last bite!
While this recipe is made for two in a bread loaf pan, I think it could easily be doubled and baked in a glass 8 x 8 baking dish to make 9 smaller brownies. Just don’t forget to cover it in ALL the peppermint patties in both steps!
You can join me in making this on February 19 to celebrate National Mint Chocolate Day, but trust me, you’re going to be making them all year round! What is your favorite chocolate mint treat?
4 tablespoons unsalted butter, diced
1/2 cup + 1 tablespoon granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg
1/4 cup all-purpose flour
6 peppermint patties
....
FOR THE GLAZE :
1/3 cup semisweet chocolate chips
1 teaspoon coconut oil
3 drops peppermint extract
6 peppermint patties
Directions:
Add Recipe to Cook'n
When I saw that February 19 is the day to celebrate all things mint chocolate, I got so excited! I am always looking for any excuse for mint chocolate things. It might be my favorite pairing with chocolate ever!
I’ve shared plenty of mint chocolate type recipes with you guys before, but I am so excited to share this perfect mint chocolate brownie for two recipe that has plenty of peppermint patties in and on the brownies, a touch of peppermint extract in the batter, and a decadent chocolate ganache on top. Go get your stash of peppermint patties you have in the house (you know the secret drawer I’m talking about! ;) ) and let’s get to work.
This recipe is made in a 9” bread loaf pan, which ends up being the perfect size for two people. You can either cut it half and two very generous size brownies, or cut it into thirds and share the last piece.
These are very rich with the chocolate ganache poured out top, but somehow the lightness of the mint and vanilla kind of mellow it out. It is the perfect amount of mint too--not too strong or too light and unnoticeable.
So here’s how you go about making this delightful treat: make the regular brownies for two recipe, the only difference is that you press in six peppermint patties into the brownie batter to bake. While the brownies are cooling, make the lovely, decadent ganache. Here’s a little tip: if you let the brownie cool in the fridge the glaze will harden as soon as it hits the surface, which is a cool but optional step.
After you pour the glaze over the brownies, press 6 more peppermint patties into the top (these are very rich!). And last of all: enjoy every last bite!
While this recipe is made for two in a bread loaf pan, I think it could easily be doubled and baked in a glass 8 x 8 baking dish to make 9 smaller brownies. Just don’t forget to cover it in ALL the peppermint patties in both steps!
You can join me in making this on February 19 to celebrate National Mint Chocolate Day, but trust me, you’re going to be making them all year round! What is your favorite chocolate mint treat?
Peppermint Brownies for Two
Peppermint Brownies for Two recipe. Peppermint patty brownies made in a loaf pan to make a small batch of brownies. Brownies for two with peppermint patties.
Yield: 2 large brownies
Serving size: 5
Calories per serving: 202
Ingredients:
Serving size: 5
Calories per serving: 202
4 tablespoons unsalted butter, diced
1/2 cup + 1 tablespoon granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg
1/4 cup all-purpose flour
6 peppermint patties
....
FOR THE GLAZE :
1/3 cup semisweet chocolate chips
1 teaspoon coconut oil
3 drops peppermint extract
6 peppermint patties
Directions:
Preheat the oven to 325, and line a 9 x 5-inch loaf pan with parchment paper.
In a microwave-safe bowl, combine the butter, sugar and cocoa powder.
Microwave for 30 seconds on HIGH.
Stir, and microwave for another 30 seconds on HIGH.
Stir the mixture very well, and then add the salt, vanilla and peppermint extract. Stir for 1 minute to cool the mixture.
Next, add in the egg, and stir until its incorporated.
Finally, add the flour, and stir for 50 strokes!
Spread the batter into the prepared pan, and place the peppermint patties on top.
Bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack.
Cool the brownies in the fridge.
Make the glaze by combining the chocolate chips and coconut oil in a small bowl, and microwaving in 20-second pulses until smooth and melted. Be careful not to burn it--it's better to remove it from the microwave before all the chips have melted and let it rest on the counter.
Stir the peppermint extract into the glaze, and pour it on top of the chilled brownies. Immediately press the remaining 6 peppermint patties on top. Slice and serve.
Slice and serve.
Source: dessertfortwo.com
In a microwave-safe bowl, combine the butter, sugar and cocoa powder.
Microwave for 30 seconds on HIGH.
Stir, and microwave for another 30 seconds on HIGH.
Stir the mixture very well, and then add the salt, vanilla and peppermint extract. Stir for 1 minute to cool the mixture.
Next, add in the egg, and stir until its incorporated.
Finally, add the flour, and stir for 50 strokes!
Spread the batter into the prepared pan, and place the peppermint patties on top.
Bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack.
Cool the brownies in the fridge.
Make the glaze by combining the chocolate chips and coconut oil in a small bowl, and microwaving in 20-second pulses until smooth and melted. Be careful not to burn it--it's better to remove it from the microwave before all the chips have melted and let it rest on the counter.
Stir the peppermint extract into the glaze, and pour it on top of the chilled brownies. Immediately press the remaining 6 peppermint patties on top. Slice and serve.
Slice and serve.
Source: dessertfortwo.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
