I decided to make a little platter that had several finger-food type desserts in them. These brownie cups from Baking Blonde were the first on my list!
I ended up altering the recipe a bit, but the original can still be found below. My changes were minor, really - I couldn't find Andes baking bits, so I bought regular Ande's Candies in Peppermint and just chopped them a bit. Also, I was out of peppermint extract so I had to omit it - but really, they were plenty minty, so I didn't miss it at all.
These were a huge hit, and I will definitely make them again.
- 6 TBS butter
- 6 oz semisweet chocolate (chopped
- 2 oz. bittersweet chocolate (chopped)
- 1 cup sugar
- 2 eggs
- 1/4 tsp peppermint extract
- 1/4 tsp vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Milk Chocolate Chips
- 2 cups Andes Peppermint Crunch Baking Chips
Preheat oven to 350 degrees.
Line a muffin tin with paper liners. Lightly spray liners with cooking spray.
In a heat-proof bowl, melt together butter and chcolate in the microwave in 30 second intervals stirring after each interval until smooth. Allow to cool for 5 mintues.
In a large bowl, whisk together flour, baking powder, and salt in a medium bowl; set aside.
Whisk or beat the sugar into the chocolate mixture. Add eggs and peppermint extract mixing until combined and smooth. Add flour mixture and mix until combined. Gently fold in the 1/2 cup chocolate chips and 1/2 cup Andes Peppermint Crunch Baking Chips.
Carefully pour batter to prepared each muffin liner filling about 2/3 full. Sprinkle a few Andes Peppermint chips over the top of each individual brownie. . Bake for 18-23 mintues or until a cake tester comes out with a few crumbs.
*Baking time will depend on your oven, watch carefully so you don’t overbake! Mine were done in 20 minutes.
Allow to cool before removing from muffin pan.
Keep brownies in cupcake liners until ready to serve to help prevent them from drying out.