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Gluten-Free Caleb's Peppermint Brownie Cakes

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By Betty Crocker Kitchens
Updated Aug 4, 2022
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Indulge in festive gluten-free mini brownie cakes, topped with peppermint candy and chocolate.

Gluten-Free Caleb's Peppermint Brownie Cakes

  • Prep Time 20 min
  • Total 1 hr 45 min
  • Servings 12
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Bake 18 to 22 minutes or until edges are firm. Cool 5 minutes; remove from pan onto cooling rack. Cool completely, about 1 hour.
  • Step 
    3
    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

330 Calories
12g Total Fat
3g Protein
51g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Cake
Calories
330
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
130mg
5%
Potassium
80mg
2%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
9%
Sugars
40g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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