This is the funny part......................my co-workers didn't even get to see them, until this morning when I emailed them all a photo. You know how it is, I was in and out, from the kitchen to the gazebo, mixing drinks, pulling appetizers out of the oven, and of course, enjoying time with the "day-time divas"!!!!! Lo and behold, after everyone left and I started putting things back into the refrigerator, there they were.
Anyway, all is not lost, I'll bring them to Roger's office this morning for the morning coffee break---ha ha!!
Here's how mine looked.....
Peppermint Patty Brownie Cups
Muffin liners or baker's nonstick spray with flour
12 fun size peppermint patties, plus extras for garnish if desired
- Preheat oven according to package directions. Line muffin pan with liners or spray bottoms lightly with baker's spray and dust with flour.
- Make batter according to directions. Spoon a small amount into each tin, just covering the bottom.
- Put a small piece of peppermint patty on the batter. Cover with more batter and smooth. Each muffin cup should be about 2/3 full.
- Bake 15-20 minutes. 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.
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
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. Frost brownies, and place a piece of peppermint patty on each one. Chill for one hour.