Mint-Filled Brownie Muffins

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This fudgy muffin hides a bright minty surprise. One bite into the warm chocolate reveals the chilly taste of cool, creamy mint.

This quick and easy recipe requires the use of only one bowl, and you may already have the ingredients in your kitchen pantry.

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Mint-Filled Brownie Muffins (makes 12)

1 1/2 cup semisweet chocolate chips
½ cup unsalted butter
1 cup sugar
¾ tsp salt
3 eggs
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
12 (1 ½-inch) chocolate-covered peppermint patties

1. Preheat oven to 350 F. Grease muffin pan with non-stick cooking spray.
2. Put chocolate chips and butter in a heatproof medium mixing bowl and microwave, just until melted, in 30 second intervals.
3. Whisk in sugar and salt until mixture is smooth.
4. Whisk in eggs.
5. Gently whisk in flour and cocoa until smooth (do not overmix).
6. Fill each muffin cup with batter to ¼ full. Place one peppermint patty on top of each muffin and gently press it into batter. Distribute the remaining batter on top of each muffin cup.
7. Bake for 30-33 minutes or until a knife inserted in the center of a muffin comes out with a few moist crumbs attached.
8. Transfer muffin pan to a cooling wire rack to cool completely before removing muffins.

*Notes:
Muffins can be stored up to 3 days at room temperature in airtight containers.

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