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.
We did these a while back and they’re totally addicting. Yum. You’re photo is making me hungry!
Well, if you figure out who’s been stuffing your baked goods with such delicious things, can you send them over to my place? I have some Hershey’s kisses that need to be stuffed into something delicious. Although nothing could compare to these. Amazing.
Yum, I love the cool taste of peppermint patties. I think they would be so good mixed in with your brownies and that black and white look is very neat. I have a huge sweet treat linky party going on at my blog and I’d like to invite you to stop by and link this up.
This is a genius idea. They look so good!
Oh, my hubby would fall in love with me all over again if I made these for him!
oneordinaryday – I know, right? And thanks so much!
Joanne – I know the most popular application is on top of a peanut butter cookie! But I supposed that’s not “stuffed”. You could always just stuff them into your mouth. That’s my general go to. ;)
Lisa – Yeah, one of my favourite things about these brownies is cutting into them! And I’ll stop by later and that a look at the linky party.
Kerry – Thanks! I wish I could take credit for coming up with them!
Kelli – Mine does that when I make him coconut cake. :)
Thank you so much for this recipe! I’m a beginner baker, so I surprised a few people when I made these.
I added a tablespoon or two of ancho powder and liked the results. It doesn’t add any heat, but I think it opens the chocolate further.
Ooh, fun idea, I could even see adding enough to make the heat come through, the contrast with the cooling mint would be interesting!
I experimented with these a bit more and enjoyed the results, so I thought I’d share with you.
I replaced the mint patties with tiny peanut butter cups from the bulk section of my grocer: 3/4ths of a pound was about right to make a single layer of them. I also upped the ancho content to >3 Tbsp, but it still didn’t come across strong enough. I added a peanut-butter ganache on top.
Make batter exactly per your recipe, plus some ancho.
Pour a third of the batter in the glassware and spread.
Pour the peanut butter cups in and spread around, leaving space from the side – they burn easily if exposed!
Pour the rest of the batter in and spread.
Bake per your instructions and let cool.
In a double boiler, melt 8 ounces of bittersweet chocolate.
remove from heat
Add a third cup of smooth peanut butter. Mix
In a coffee cup, heat a half cup of heavy cream. Add 1.5Tbsp light corn syrup, half tsp vanilla, tiny pinch of salt.
pour cream mixture onto peanutbutter/chocolate mixture and let stand a bit.
add a tbsp butter
combine combine combine
when the brownies are cool-ish, pour this mixture over them
let them chill in the refrigerator over night – the topping takes a long while to set.
Any ideas on increasing the heat?
I am a total sucker for peanut butter and chocolate so this is particularly intriguing for me!
That’s pretty crazy though that >3 tbsp. didn’t bring out the heat! I would try chipotle chile powder instead of ancho, but I would also start again at a smaller amount. I only needed about a teaspoon in a flourless chocolate cake to bring out a little kick. Ancho is the sweetest chile whereas the chipotle is more so a smokey sweet with a strong kick. You may be getting waaay more than you bargained for if you start that one at 3 tbsp.
I’ve been at it again! I seriously do love this recipe, it is resilient to just about every error I’ve made and is always delicious.
Make the batter as per your recipe, but add 1 tbs ancho, 1 tsp cayenne, and 1 glob of peanut butter to the double boiler step.
Make an oreo-peanutbutter-oreo-peanutbutter stack and place it in a cup cake tin. Cover with brownie batter. Makes about 2 dozen cupcakes, so you’ll need a about one and a half packs of oreos.
I cooked it at 375, but haven’t gotten the timing down yet. Really tasty!
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