Ingredients

• 3/4 cup Salted Butter cubed
• 8 oz semi-sweet baking chocolate roughly chopped (I used two 4 oz. Ghirardelli Semi-Sweet Chocolate Baking Bars)
• 1 1/2 cups Sugar
• 3 Large Eggs
• 1 tsp Vanilla
• 1 tsp Peppermint Extract
• 1 cup Gluten Free 1-to-1 Baking Flour *
• 12 oz eggnog candy melts
• 1/4 cup Chocolate Chips
• 1 tsp Shortening
• 2 Candy Canes crushed
• Sea Salt

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.