Double Peppermint Brownie Skillets for Two
In some ways, I sort of feel like a bad blogger. In all of December, I brought you just one dessert. For that matter, I didn’t do any desserts in November at all.
True, I’ve never been known as a baking or desserts blogger, and any longtime reader will know that I always choose savory over sweet. Still, I can’t let the holidays get by without at least a second dessert.
I don’t really understand why brownies aren’t the official dessert of any holiday or occasion (although I can make a case for chocolate brownie pie for Valentine’s Day). Thanksgiving has pies, birthdays have cake, Christmas has my family’s sour cream sugar cookie recipe. But this year, Christmas has brownies. Skillet brownies.
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I whipped up a basic brownie batter (albeit a small batch, perfect for just two servings), and added a dash of peppermint extract for some seasonal charm. I divided the batter between two copper and steel mini frying pans. After a quick layover in the oven, my warm peppermint brownies were topped with cold vanilla ice cream, and a handful of crushed candy canes.
Should brownies be the *real* official dessert of the winter holidays, or what?
Double Peppermint Brownie Skillets for Two
Ingredients
- 5 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 1 egg
- ¼ cup cocoa powder
- ¼ teaspoon pure peppermint extract
- 3 tablespoons all-purpose flour
- ⅛ teaspoon sea salt
- Vanilla ice cream and crushed candy canes for serving
Instructions
- Preheat oven to 350 degrees F. In medium bowl, whisk together sugar and butter. Add egg, cocoa power and peppermint extract; whisk until well combined. Add flour and salt; whisk until well combined.
- Divide brownie batter between two 4-inch mini skillets or ramekins. Place skillets on rimmed baking pan and transfer to oven. Bake 16 to 18 minutes or until toothpick inserted in center of skillet comes out mostly clean. Remove from oven; let stand 5 minutes before serving.
- Serve brownie skillets warm, topped with ice cream and crushed candy canes.
Notes
- Try Andes mint chips as a topping too.
There is no wrong time for a brownie! Just change the flavor to make it seasonally appropriate and I love these mini ones! Plus the ice cream is not optional in my book.
Not. optional. haha. Agreed!
I know it says for two, but do I absolutely have to share??
Well, you DO get your own skillet. Will gets the other one!
Yum!! I’ve been obsessed with chocolate and peppermint this winter. I bet these would be great for Valentine’s Day, too! (Or you know, a random Tuesday. ;))
Yeah, it’s been a “random Tuesday” treat in my house lately, for sure 😉
Yessss! This brownie sounds amazing with the subtle hint of peppermint. And I’m all for that scoop o’ ice cream on top.
Gotta have the ice cream! I actually made some of these skillets during the Golden Globes on Sunday, but didn’t have any ice cream. They weren’t even NEARLY as good!
Lori, for my money the best food bloggers don’t overwhelm their readers with desserts or other sweets. Not all of us can afford to eat a ton of cookies or other sweets that are essentially empty calories, and lots of them. Maybe its just me being the old person I am, but I’m with you on doing mostly savory. That said, these brownies sound wonderful. Our dessert for Christmas will, however, be spiced apple margaritas made with Tungi (a prickly pear liqueur from St. Helena Island) instead of tequila… This drink was an experiment that turned out really well.
Thanks Susan! I’m just going to keep doing what I’m doing, and that’ll be mostly savory, always. I hope you had a lovely Christmas, and enjoyed those margaritas 🙂 We actually had margaritas on Christmas Eve, also!
It’s ok – I brought alllll the sweets in December for you 😉 Love these mini brownies and can’t wait to try them before the year is over!
Oh my gosh, you sure did. Our blog were like mirror images of each other this month. I’m so glad you’ve got dessert covered 🙂
I do love brownies in little skillets with ice cream on top and I don’t need any special holiday for that. 🙂
Thanks Anita! Happy New Year!