Peppermint Pattie Brownies

For Father's Day this year, my sister made her awesome Peppermint Pattie Brownies. The recipe is actually from Martha Stewart, but I will forever think about these as being my sister's. Anyone who has ever tried them before asks me for this recipe and I get requests for it all the time. So because my sister is awesome, she took these photos for me to share the recipe with all of you!

The first time she made these was for our annual Bake Off at my family's Guy Fawkes Bonfire Night. They were hands down the winner, and a huge hit amongst everyone.

The secret to these awesome brownies?

 York Peppermint Patties!

...and lots of chocolate.

...some butter...

(Or as my dad says while impersonating Paula Dean...."more butter!")

...and sugar, but considering that most brownies call for MUCH more sugar, these aren't too bad.

What you'll need:

½ cup (1 stick) Unsalted Butter, plus more for pan
8 ounces Semisweet or Bittersweet Chocolate, chopped
1 cup Sugar
3/4 tsp Salt
3 large Eggs
1/2 cup All-Purpose Flour, (spooned and leveled)
1/4 cup Unsweetened Cocoa Powder
25 small York Peppermint Patties

Unwrap all the peppermint patties. Be prepared with extras, because as soon as someone walks past this bowl, they will try to sneakily grab one...or two.

Preheat the oven to 350°F. Butter and line an 8” square baking pan with parchment paper or foil, leaving an overhang on all sides; butter parchment. Set aside.

Stir the flour and cocoa powder together in a small mixing bowl. Set aside.

Place chocolate and butter in a medium heatproof bowl (or double broiler) and set over (not in) a saucepan of gently simmering water.

Stir occasionally just until melted, about 4-5 minutes.

Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs.

Gently whisk in flour and cocoa powder until just smooth (do not over mix).

Spread 1/3 of the batter in a prepared pan.

Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides.

It is supposed to be 5 rows of 5 patties, but we tried to do 4 by 4 this time. But it's worth cramming that extra row in there if you can. More minty goodness!

Top with remaining batter and smooth surface.

Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 to 40 minutes.

Allow to cool completely and then cut into 16 pieces (or more if you want them to be like brownie bites).

Tip - Use a plastic knife to cut the brownies and they will have cleaner edges!

Just look at those little pillows of melted peppermint patties. Yummy!

These would be a great dessert to take on a picnic, or add to a dessert tray. There are a real crowd pleaser!

Printable Version at Martha Stewart

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