GLUTEN-FREE CALEB'S PEPPERMINT BROWNIE CAKES

Gluten-Free Caleb's Peppermint Brownie Cakes image

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

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

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