Saturday, September 26, 2009

York Peppermint Brownies

After baking these fabulous chocolaty wonders, our apartment smells like Christmas: mint and chocolate. I've seen quite a few recipes for Reeses PB cup brownies, Symphony chocolate bar brownies, and I thought to experiment with York Peppermint Patties. The result: ooey gooey fudgey minty brownies. The mint flavor is apparent, but not overpowering.

I think one of the worst/most disappointing thing to eat is a cakey, dry brownie. If I wanted chocolate cake, I would have asked for chocolate cake. If I'm going to eat a brownie, it should have this texture. Heavy, rich, heavenly.


-1 cup semi-sweet chocolate chips
-1/2 cup butter (1 stick)
-2 large eggs
-1 cup sugar
-1 tbsp cocoa powder
-1/2 tsp salt
-1 cup flour
-3 york peppermint patties

1. Preheat oven to 350, and grease an 8x8x2inch pan.

2. In a heavy saucepan, melt butter and chocolate chips over med-low heat. Once melted and blended tog
ether, set aside to cool slightly.

3. Corsley chop the three patties, and divide into half.

4. In a large bowl, mix eggs, sugar, cocoa, and salt.

5. After cooling for a few minutes, add 1/2 of the chopped peppermint patties to the melted butter/chocolate. Stir to incorporate and melt. Add mixture to bowl.

6. Stir in flour, and pour into greased pan. Sprinkle the second 1/2 of the chopped peppermint patties evenly on top of the batter.

7. Bake for 25-30 minutes, or until inserted toothpick comes out clean.

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