York Peppermint Patty Brownies Recipe

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Chocolate + Mint= a perfect combination, especially around the holidays! I am always looking for ways to dress up plain ol' brownies and this is one of my favorites. You can either make these from scratch or use a prepared brownie mix- both ways turn out amazing. They are so good!
(I included the directions for using a brownie mix at the bottom)

Ingredients (if making from scratch):

1 cup butter
8 squares unsweetened chocolate
5 eggs
3 3/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/8 teaspoon almond extract
1 2/3 cups flour
1 cup semi-sweet chocolate chips (optional)
24 small York Peppermint Patties(one small bag should have 24, however I was ripped off and mine only had 23)
Directions (if making from scratch):
Preheat the oven to 425.
Grease a 9x13" baking dish.
Melt the butter and unsweetened chocolate in a pan over low heat, stirring often.  Set aside.
In a mixing bowl beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
Add the melted chocolate mixture and flour. Mix until incorporated.
Stir in the chocolate chips.
Spread half of the batter into the buttered pan.  If you are using a kitchen scale, that is about 32 oz.
Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
Cover the patties with the second half of the batter.
Bake at 425 for 22 minutes.
Cool and then refrigerate at least 6 hours.
Enjoy!
Ingredients (if making using brownie mix):
-boxed brownie mix
-ingredients listed on brownie mix (eggs, oil, water)
-24 York Peppermint Patties
-1 cup chocolate chips
Directions (if making using brownie mix):
Prepare brownie mix as directed. Pour half into a greased 9x13" baking dish.
Unwrap your peppermint patties and line them up over the bottom layer of batter.
Pour remaining half of batter on top of peppermint patties.
Bake as directed on box.
Let cool and then refrigerate for a couple of hours so that the peppermint patties can set back up.
Enjoy!
**If you want thicker brownies, bake in a 9x9" baking dish. You will have to bake them in the oven for a longer amount of time, but they will still be delicious!

Recipe adapted from Eat at Allie's

Linked to: http://todayscreativeblog.net

 

Here are some more of our favorite brownie recipes:
Mom's Famous Chocolate Marshmallow Brownies
Chocolate Cherry Chunk Brownies
Red Velvet Brownies with White Buttercream
Raspberry White Chocolate Chip Brownies
Samoa Brownies

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  1. I made these last week and even though I’m not a huge fan of mint they were THE BEST brownies I’ve ever tasted. They were great right out of the oven as well as the fridge and room temperature. I put half in the freezer, take one out at a time, microwave for twenty seconds and they are still perfect. Think I will try them with other types of candy as well(I’m thinking peanut butter cups…yum). Thanks so much! Love your recipes!

  2. Traute says:

    I made them today and they look like little volcanoes where all the patties were. All the white stuff bubbled out of the brownie mix :( I dont know what I did wrong.

    • Six Sisters says:

      It comes in all brands (even store brand). It is found by the Hersheys baking cocoa. On the baking aisle. I know Ghiradelli makes one, but there should be a couple to choose from.

  3. marti says:

    Could these be made in small muffins size pan with a small patty centered inside each small brownie bite? Why would a pan of these brownies crater as described by another reviewer…”if it can go wrong, it will go wrong” is too often my experience with baking! Thanks for any suggestions.

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