York Peppermint Patty Brownies Recipe
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- 11 Comments
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)
(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 9×13″ 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.
Cover the patties with the second half of the batter.
Bake at 425 for 22 minutes.
Cool and then refrigerate at least 6 hours.
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 9×13″ 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 9×9″ 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
This is such a great idea. Chocolate and mint is right up there with chocolate and peppermint in my book. I like that the brownies have some almond extract in them, too. Yummy!
Oh. My. Gosh.
Need.
omg omg I am one step closer to HEAVEN !!!
So great! I love love love peppermint brownies. These are gorgeous!
Oh my heaven those look good! I just popped over from Today’s Creative Blog to check them out. My daughter would love these!!
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!
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.
Moist and fudgy, that’s a good brownie.
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Okay–making these this weekend. wow!!!
When you say “squares of unsweetened chocolate” what should I be looking for at the store? A specific brand?
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.