Gluten-Free Caleb's Peppermint Brownie Cakes

Gluten-Free Caleb's Peppermint Brownie Cakes

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

Prep Time



Total Time






box Betty Crocker® Gluten Free brownie mix
cup butter, melted
miniature chocolate-covered peppermint patties, unwrapped
cup semisweet chocolate chips
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.
Makes 12 cakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Cake)
  • Calories 330
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 130mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 2g,
    • Sugars 40g),
  • Protein 3g;
Percent Daily Value*:
    • 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.