PEPPERMINT PATTY BROWNIE CUP

INGREDIENTS

Box of brownie mix (about 20z)

Chicago Metallic Surprise Pan

1

Muffin Liners

12

Peppermin Patties

12

Frosting

Cream cheese, softened

8oz

Salted butter, softened

1/2 cup

Vanilla Essence

1 tsp

Pepermint Extract

2 tsps

Icing Sugar

4 cups

 

Glaze

Semi sweet chocolate, chopped finely

2oz

Heavy Cream

1/4cup

Vanilla Essence

1 tsp

Honey

2 tbsps

 

PEPPERMINT PATTY BROWNIE CUP

Directions:

Preheat oven according to package directions.  Line Surprise Pan with liners or spray bottoms lightly with baker's spray. 

Make batter according to directions.  Spoon a small amount into each tin, just covering the bottom. 

Push a peppermint patty on each post, pushing down until it meets the batter.  Cover with more batter and smooth.  Each mold should be about 2/3 full.  

Bake 15-20 minutes or until a toothpick inserted near the edge comes back with fudgy crumbs.   If you didn't use liners, loosen edges with a sharp knife while hot.  Let cool for 5 minutes and then remove brownies from tins.   Let brownies cool completely.

Frosting:

In the bowl of a mixer, beat butter, cream cheese, vanilla and peppermint on medium speed until smooth and combined. 

Slowly add powdered sugar and beat on low until just combined.  Increase speed to high and beat for one minute.  

Pipe (I used a jumbo round tip) frosting on brownies, or just pile on with a spatula.  Chill for one hour.

Glaze:

Put chocolate in a small bowl.  Pour cream into a small saucepan and heat on the stove until it just starts to simmer and gets hot.

Remove from heat and pour over chocolate.  Stir until chocolate is melted.  Add vanilla and honey and stir.   

Let glaze cool just a bit until it is lukewarm and a bit thicker.  Pour over frosting.  

 

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