Peppermint Brownie Cups (Gluten-Free)
Delicious & simple gluten-free peppermint brownie cups. Perfect for the Christmas season!
Equipment
- Oven
- mixer (or bowl and whisk)
- muffin tin (12-cup)
Ingredients
Brownies:
- 5 tbsp butter sub coconut oil if making dairy-free
- 2/3 cup cane sugar
- 1 cup dark chocolate chips sub non-dairy chips if making dairy-free
- 2 egg yolks
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/4 cup peppermint mocha nutpods use code vitalityvixens for 15% off
- 2/3 cup gluten-free flour
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings:
- cream cheese icing use non-dairy icing if making dairy-free
- crushed peppermint topping
Instructions
- Preheat oven to 350 F. Spray your muffin tin with baking spray, or line with muffin liners.
- Add your butter to a saucepan over low-heat. Stir occasionally until just melted, then add 3/4 cup chocolate chips. Stir often until melted through. Set aside.
- Add flour, baking soda, cocoa powder, and salt to a medium bowl. Set aside.
- Add the egg yolks and sugar together in a large mixer. Mix on high until thoroughly combined. Add in vanilla and peppermint extracts, and nutpods. Slowly pour your dry ingredient mixture into the bowl, while beating on low. Pour in your chocolate/butter mixture.
- Fold in the extra 1/4 cup of chocolate chips (or more if you like.) Pour batter evenly into muffin tin.
- Bake for 18-20 minutes, or until a toothpick comes out (mostly) clean. Set aside to cool.
- Once your brownie cups are cooled, top with cream cheese icing and crushed peppermint.