PEPPERMINT BROWNIE CUPS RECIPE
These cookies look fancy, but the recipe is fairly easy. We love the brownie-style texture, loads of peppermint flavor and a hint of coffee. -Linda Bibbo, Chagrin Falls, Ohio
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 48 mini-muffin cups with paper or foil liners.
- In a metal bowl over simmering water, melt butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.
- In a large bowl, beat eggs, sugar and coffee granules until blended. Stir in extracts and chocolate mixture. In another bowl, whisk flour, baking powder and salt; gradually add to chocolate mixture, mixing well.
- Fill prepared cups three-fourths full. Bake 12-14 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
- For frosting, in a small bowl, beat confectioners' sugar, butter and extract until smooth. Fold in marshmallow creme. Pipe or spread frosting over brownie cups; sprinkle with peppermint baking chips.
- Yield: 4 dozen.
- Originally published as Peppermint Brownie Cups in Taste of Home
- December 2014, p64
- Nutritional Facts
- brownie cup (calculated without peppermint baking chips) equals 160 calories, 10 g fat (6 g saturated fat), 33 mg cholesterol, 116 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
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