Sensational Peppermint Pattie Brownies
Submitted by Jeanot88
Thick, fudgy peppermint pattie brownies with a whole layer of York-style mint candies sandwiched between cocoa batter. Makes 36 squares for parties and bake sales.
YIELD
36 browniesPREP
15 minCOOK
55 minREADY
1 hrsIf you love the combination of dark chocolate and cool peppermint, these brownies are going to become a permanent fixture in your baking rotation.
The concept is simple but effective. A rich cocoa batter gets split in half. One layer goes into the pan, 24 peppermint patties get laid out on top, and the second layer of batter seals them in.
As the brownies bake, the patties melt into a gooey, minty ribbon running through the center of every square.
They come out dense, fudgy, and deeply chocolatey with that signature cool peppermint finish.
Kitchen Tips
- Unwrap all the peppermint patties before you start. Sounds obvious, but peeling 24 wrappers mid-recipe is a pain.
- Space the patties evenly with about half an inch between each one. They spread as they melt.
- Cool the brownies completely before cutting. The melted mint layer is liquid when hot and will make a mess if you cut too early.
- These freeze beautifully. Wrap individual squares in plastic and freeze for up to a month.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Remove wrappers from peppermint patties.
Grease 13×9×2-inch baking pan.
In large bowl, stir together butter, sugar and vanilla.
Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well.
Reserve 2 cups batter.
Spread remaining batter in prepared pan.
Arrange peppermint patties about ½ inch apart in single layer over batter.
Spread reserved 2 cups batter over patties.
Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack; cut into squares.
Comments
