Indulge in festive gluten-free mini brownie cakes, topped with peppermint candy and chocolate.
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
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.
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 PER SERVING
Serving Size: 1 Cake
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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 Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.