Preheat oven to 350°F. Thoroughly coat a 24-cup mini-muffin tin with nonstick cooking spray.
In a large bowl, beat butter with an electric mixer until creamy. Add granulated sugar and brown sugar and beat until fluffy. Add eggs and vanilla extract, mix until combined. Add salt, flour and cocoa powder and mix until smooth.
Use a cookie scoop to add brownie batter to the prepared muffin tin. Press the back of a spoon into the brownie batter to create a divot. Bake 10-12 minutes, until cooked through. Let cool in pan for 5 minutes, then remove brownies from pan and transfer to cooling rack to cool completely.
Combine powdered sugar, heavy cream and peppermint extract in a medium mixing bowl. Beat with electric mixer until creamy. Spoon peppermint filling into the divot in each brownie bite.
Bring the heavy cream to a simmer in a small saucepan over low heat.
Add chopped chocolate to a heat-proof bowl, then pour the cream over the chocolate. Add simple syrup and vanilla extract and whisk until smooth. Use a spoon to drizzle chocolate over the brownie bites and top with crushed peppermint.
Brownie bites can be stored in an airtight container for up to 1 week.
Preheat oven to 180°C. Thoroughly coat a 24-cup mini-muffin tin with nonstick cooking spray.
In a large bowl, beat butter with an electric mixer until creamy. Add granulated sugar and brown sugar and beat until fluffy. Add eggs and vanilla extract, mix until combined. Add salt, flour and cocoa powder and mix until smooth.
Use a cookie scoop to add brownie batter to the prepared muffin tin. Press the back of a spoon into the brownie batter to create a divot. Bake 10-12 minutes, until cooked through. Let cool in pan for 5 minutes, then remove brownies from pan and transfer to a cooling rack to cool completely.
Combine powdered sugar, heavy cream and peppermint extract in a medium mixing bowl. Beat with an electric mixer until creamy. Spoon peppermint filling into the divot in each brownie bite.
Bring the heavy cream to a simmer in a small saucepan over low heat.
Add chopped chocolate to a heat-proof bowl, then pour the cream over the chocolate. Add simple syrup and vanilla extract and whisk until smooth. Use a spoon to drizzle chocolate over the brownie bites and top with crushed peppermint.
Brownie bites can be stored in an airtight container for up to 1 week.
Madagascar Bourbon Pure Vanilla Extract
Pure Peppermint Extract
