Peppermint Brownies


The holidays are here...which can only mean one thing~time for lots of delicious treats! I found a recipe last year for brownies with peppermint patties and was ecstatic. I love both! I'm going to post two recipes that are similar. Last year I made the Martha Stewart version which was dense, very chocolaty and extremely delicious. This year I ventured out with the recipe on the back of the York peppermint pattie package...mostly because I didn't have baker's chocolate in the house and I wasn't in the mood to go to the store...thus the recipe that calls for cocoa instead. I enjoyed this recipe as well, maybe not quite as dense-but I guess it's hard to remember since it's been a whole year. I dressed them up a little with a drizzle of white chocolate and some crushed up candy cane on top...too bad I don't have my own picture. Our camera decided to break so I'm "borrowing" this photo from Martha.

Chocolate Mint Brownies

8 T. butter, plus more for pan

8 oz. semisweet or bittersweet chocolate, chopped

1 c. sugar

3/4 t. salt

3 large eggs

1/2 c. all purpose flour (spooned and leveled)

1/4 c. unsweetened cocoa powder

25 small (1 1/2 inch) peppermint patties

Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil, set aside. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4-5 minutes. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix!) Spread 1/3 of batter on all sides. Arrange peppermint patties on batter in a single layer, leavinga narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45-55 minutes. Cool completely in pan. Use foil to lift rom pan; peel off foil and discard. Cut into 16 squares.

Sensational Peppermint Pattie Brownies

24 small (1 1/2 inch) York peppermint patties

1 1/2 c. butter, melted

3 c. sugar

1 T. vanilla extract

5 eggs

2 c. flour

1 c. cocoa

1 t. baking powder

1 t. salt

Heat oven to 350 degrees (325 for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2 inch baking pan. Stir together butter, sugar, and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 c. batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved batter over patties. Bake 50-55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.

*I halved this recipe and made it in an 8x8 pan.

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