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. Thanksgiving has pies, birthdays have cake, Christmas has cookies. But this year, Christmas has brownies. Skillet brownies.
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 from RestaurantWare. 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?
- 5 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 egg
- 1/4 cup cocoa powder
- 1/4 teaspoon pure peppermint extract
- 3 tablespoons all-purpose flour
- 1/8 teaspoon sea salt
- Vanilla ice cream and crushed candy canes, for serving
- 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.
Disclosure: This was a sponsored post written by me on behalf of RetaurantWare. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.