Peppermint Pattie Rich Chocolate Brownies

Buy an extra bag of peppermint candies at Halloween and tuck them in the back of your pantry for when the craving strikes – these are worth making. A rich, fudgy brownie with a layer of Peppermint Patties. To carefully spread the brownie batter over the candies, use a small, offset spatula.

Peppermint Pattie Rich Chocolate Brownies

Prep Time 15 minutes
Cook Time 25 minutes
Buy an extra bag of peppermint candies at Halloween and tuck them in the back of your pantry for when the craving strikes – these are worth making. A rich, fudgy brownie with a layer of Peppermint Patties. To carefully spread the brownie batter over the candies, use a small, offset spatula.
5 from 2 votes
Course Dessert
Servings 16 small squares

Ingredients
 

  • 4 ounces unsweetened chocolate
  • 8 tablespoons (1 stick) unsalted butter
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon kahlua
  • 1 ½ cups (300 grams) sugar
  • ¾ cup (85 grams) all-purpose flour
  • teaspoon salt
  • 11- ounce bag of peppermint pattie candies

Instructions
 

  • Preheat your oven to 425F. Butter an 8 x 8” baking pan and line with parchment paper or line with foil and butter or spray the foil with non-stick spray. Set aside and let cool slightly.
  • Melt the chocolate and the butter together in a double boiler, or make your own double boiler by placing the chocolate and butter in a metal bowl and setting it over a pot of simmering water. Make sure the bowl is not resting in the water. Stir with a heatproof spatula until the chocolate and butter are melted, then take off the heat and set aside.
  • Whip the eggs, vanilla, kahlua, and sugar together in a stand mixer, or using hand held electric beaters. Beat it on high speed until thickened and pale, about 5-8 minutes.
  • Stir the melted chocolate into the butter mixture, then fold in the flour and salt.
  • Pour half of the batter into the pan, smoothing to the edges. Unwrap the peppermint candies and place in a single layer, 4 by 4 in the pan. Dollop the remaining batter over the candies and smooth the top.
  • Bake in the preheated oven until set in the middle, about 25 minutes. Remove to a cooling rack and let cool completely before slicing. Brownies keep at room temperature for 3 days, or frozen for up to a month.

Notes

  • I like the subtle hint of coffee flavor that kahlua adds, but it’s fine to omit it completely for kid-intended brownies. You could also substitute it with a tablespoon of strong espresso, or decaf, if you like.
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Fran
Fran
5 months ago

5 stars
I know of a mint brownie recipe, but this is a winner using one of my favorite candies! I’ll give this a try soon! 💜

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