Peppermint Brownie Cups Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup butter, cubed
- 1 cup plus 3 tablespoons milk chocolate chips
- 3 ounces unsweetened chocolate, chopped
- 3 large eggs
- 1-1/4 cups sugar
- 1 tablespoon instant coffee granules
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2/3 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 °. Line 48 mini-muffin cups with paper or foil liners.
- In a metal bowl over simmering water, melt butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.
- In a large bowl, beat eggs, sugar and coffee granules until blended. Stir in extracts and chocolate mixture. In another bowl, whisk flour, baking powder and salt; gradually add to chocolate mixture, mixing well.
- Fill prepared cups three-fourths full. Bake 12-14 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
- For frosting, in a small bowl, beat confectioners' sugar, butter and extract until smooth. Fold in marshmallow creme. Pipe or spread frosting over brownie cups; sprinkle with peppermint baking chips.
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