Short & Sweet: Peppermint Brownie Thins
If you like brownies, but find them to be inconvenient then you may just love these brownie thins. They’re essentially brownies but squished down to the size of a cookie! Yeah. Genius. Sadly I did not invent them.
The flavors here combine the delicious richness of chocolate plus the pop of peppermint, a seasonal favorite – or if you’re me a year round favorite. The textures are fun too as you get the loud snap and crunch of candy canes plus the soft, chewy bite of a brownie. Best of all this recipe requires just one bowl, and it is super easy and quick.
- 4 ounces butter, chopped
- 7 ounces granulated sugar
- 2½ ounces dark chocolate, chopped
- 2 ounces unsweetened cocoa powder
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon peppermint extract
- 2 ounces flour
- ¼ teaspoon salt
- Peppermint candy canes, crushed/broken
- Preheat an oven to 350°F. Line two baking sheets with parchment paper of silicon mats.
- In a baine marie over simmering water, melt the butter. Once the butter is melted, add the sugar, chocolate and cocoa powder. Stir until all the chocolate is melted and the mixture comes together. Be careful not to overheat the chocolate.
- Remove the bowl from the heat and let cool a bit.
- Add the egg, vanilla and peppermint oil. Mix until combined.
- Add the flour and mix until combined.
- Evenly scoop the batter onto the cookie sheets, leaving plenty of space between each blob of dough. then using your hands or greased parchment paper, flatten the dough into flat circles about ¼ inch to ½ inch tall.
- Refrigerate the dough about 15 to 20 minutes until it hardens.
- Bake the brownie thins for 10 to 12 minutes or until the batter no longer looks wet.
- Remove from the oven and immediately sprinkle the crushed candy canes on to the brownie thins.
- Let cool completely on the baking sheets. If they appear greasy, dab the excess grease with a paper towel.