I’ve discussed my love for the combination of mint and chocolate.
Someone put peppermint patties in my brownies.
Whoever you are, you’re my hero.
Other heroes? Whoever put cream cheese in the center of my pumpkin muffins.
Salted caramel in my chocolate cupcakes.
Cinnamon roll in my cheesecake.
Chocolate chips in my pancakes.
Cookie dough in my ice cream. (Or cupcakes!)
Bacon in my chocolate.
And they aren’t messing around either. This isn’t chunks of peppermint patty in the brownies. It’s a solid layer of them. No worries here about one brownie having more peppermint than another, they’re all packed.
That’s a lot of peppermint patties.
What a fabulous idea.
As a heads up, I found another crazy combo this past week. An Oreo in a chocolate chip cookie. Yeah, that’s a thing. I plan on making it soon, so everyone watch out! This week’s apparently all about eating two desserts in one!
Peppermint Patty Brownies
Adapted from Taste of Home
- 1 tablespoon + 1 cup butter, divided
- 8 0z. unsweetened chocolate, chopped
- 1 tablespoon instant espresso powder
- 5 eggs
- 3 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 45-50 peppermint patties
- Preheat oven to 425 degrees F.
- Line a 13×9 inch baking pan with foil. Melt 1 tablespoon of butter; brush over foil and set aside.
- In a double boiler, melt chocolate and remaining 1 cup butter, stirring until smooth. Remove from heat and stir in instant espresso powder. Allow to cool slightly.
- In a large bowl, beat eggs and sugar until blended. Beat in extracts and chocolate until lightened in colour and fluffy.
- Combine flour and salt; gradually add to chocolate mixture.
- Pour half the batter into prepared pan. Top with a layer of peppermint patties; fill in gaps with peppermint pieces. Top with remaining batter.
- Bake in preheated oven for 23-27 minutes or until top is set. Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting.
Makes approx. 3-4 dozen brownies (depending on how you cut them). Store cut brownies in an air-tight container at room temperature.