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Peppermint Eggnog Brownie Cups

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


  • 3/4 cup salted butter, cubed
  • 8 oz. quality semi-sweet baking chocolate, roughly chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour*
  • 1 12 oz. pkg. eggnog candy melts
  • 1/4 cup chocolate chips
  • 1 teaspoon shortening
  • 2 candy canes, crushed
  • sea salt


  • Preheat oven to 350F degrees.
  • 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.
  • Stir in sugar. Add eggs, vanilla and peppermint extract and mix well. Add flour and mix until just combined.
  • 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.
  • 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.
  • 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.
  • 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.


*If you don't need gluten free then you can substitute regular AP flour