*Makes 12 brownie cups
Ingredients:
Box of brownie mix (about 20 oz) plus ingredients to make for cake-like brownies (or your favorite homemade recipe)
Chicago Metallic Surprise Pan 12
Muffin liners or baker's nonstick spray with flour
12 fun size peppermint patties, plus extras for garnish if desired
Frosting:
8 oz block of cream cheese, softened
1 stick of salted butter, softened
1 teaspoon vanilla extract
2 teaspoons peppermint extract
4 cups powdered sugar
Glaze:
2 oz semi sweet chocolate, chopped finely
1/4 cup heavy cream
1 teaspoon vanilla
2 Tablespoons honey
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.