GLUTEN-FREE CALEB'S PEPPERMINT BROWNIE CAKES
Indulge in festive gluten-free mini brownie cakes, topped with peppermint candy and chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir brownie mix, melted butter and eggs until well blended. Divide batter evenly among muffin cups. Place 1 peppermint patty on top of batter in each cup; press each patty into batter about 1/4 inch.
- Bake 18 to 22 minutes or until edges are firm. Cool 5 minutes; remove from pan onto cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Drizzle melted chocolate over top of each brownie cup. Sprinkle with crushed candy canes.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cake, Sodium 130 mg, Sugar 40 g, TransFat 0 g
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