Gluten-Free Caleb's Peppermint Brownie Cakes

Indulge in festive gluten-free mini brownie cakes, topped with peppermint candy and chocolate.

  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 12

Ingredients

1
box Betty Crocker™ Gluten Free brownie mix
1/4
cup butter, melted
3
eggs
12
miniature chocolate-covered peppermint patties, unwrapped
3/4
cup semisweet chocolate chips
3
gluten-free candy canes (2 inch), unwrapped, coarsely crushed
  • 1 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.
  • 2 Bake 18 to 22 minutes or until edges are firm. Cool 5 minutes; remove from pan onto cooling rack. Cool completely, about 1 hour.
  • 3 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.

Expert Tips

For a festive touch, use red or green cupcake liners.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cake
Calories
330
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
130mg
130%;
Total Carbohydrate
51g
51%
(Dietary Fiber
2g
2%
  Sugars
40g
40%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.