Peppermint Eggnog Brownie Cups

Peppermint Eggnog Brownie Cups! Rich peppermint brownies filled with a layer of eggnog chocolate, sprinkled with candy canes and drizzled with semi-sweet chocolate –  gluten free and easy enough to make for all your friends!  Recipe courtesy of Carlsbad Cravings.

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Servings 12servings
Prep Time 15minutes
Cook Time 30minutes
Submitted By Jennifer Sattley from Carlsbad Cravings
Peppermint Eggnog Brownie Cups! Rich peppermint brownies filled with a layer of eggnog chocolate, sprinkled with candy canes and drizzled with semi-sweet chocolate – gluten free and easy enough to make for all your friends!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 1.4
You:
Rate this recipe!
Servings 12servings
Prep Time 15minutes
Cook Time 30minutes
Submitted By Jennifer Sattley from Carlsbad Cravings
Peppermint Eggnog Brownie Cups! Rich peppermint brownies filled with a layer of eggnog chocolate, sprinkled with candy canes and drizzled with semi-sweet chocolate – gluten free and easy enough to make for all your friends!
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F degrees.
  2. Add butter and baking chocolate to a microwave safe bowl and microwave for roughly 2 minutes, stirring at 30 second intervals until butter and chocolate melt when stirred.
  3. Stir in sugar. Add eggs, vanilla and peppermint extract and mix well. Add flour and mix until just combined.
  4. Spray cupcake tin cups with nonstick baking spray WITH flour (like this). Divide brownie batter evenly between 12 muffin tin cups, filling about 3/4 of the way full.
  5. Bake at 350F degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Immediately after removing brownies from the oven, spray the bottom of a glass (smaller than the size of the tin cup) with nonstick cooking spray and press down in the center of each brownie to create a shallow divot.
  6. While brownies cool, melt eggnog candy melts in microwave safe dish until melted, stirring at 30 second intervals. Fill each divot with 1 tablespoon melted eggnog candy melts.
  7. Melt chocolate chips in the microwave until melted, stirring at 30 second intervals. Stir in shortening and transfer to a plastic bag, cut off the corner and drizzle over eggnog layer. Top with crushed candy canes and sea salt.
Recipe Notes

*If you don't need gluten free then you can substitute regular AP flour.

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