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
Preparation
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.
