I’m the odd woman out when it comes to the combination of chocolate and peppermint.
I know, I know. They go together like chips and dip. Like bread and butter. Like peanut butter and jelly sandwiches with a side of dill pickle. (If that last example throws you off, I get it. I couldn’t imagine how a dill pickle can possible partner with a P,B & J, but it really does work! That combination of sweet, salty and sour really wakes up the ol’ taste buds!) But I do understand the obsession with chocolate and mint. The combo just never won me over with three delicious exceptions. Andes Mints, Cerreta’s Famous French Mint Truffles and this recipe for York Peppermint Patty Brownies. It’s a recipe I discovered around 2010 and have loved it ever since! I think I Iike it so much because it’s not just a treat with mint flavoring. You get to sink your teeth into a rich and chewy brownie and along the way you bite into a York Peppermint Patty smack dab in the middle of the tasty chocolaty square.
| Servings |
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 large eggs
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1 cup baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 ounces small chocolate-covered peppermint patties
- 1/2 cup butter at room temperature
- 2/3 cup Hershey’s cocoa powder
- 1 teaspoon instant espresso powder (not grounds)
- 3 cups powdered sugar
- 1/3 cup milk or half and half
- 1 teaspoons vanilla bean paste or vanilla extract
Ingredients For the Peppermint Patty Brownies:
For the Chocolate Icing:
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- Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray. (Or, line the baking sheet with parchment paper, leaving a few inches on either side for easy lift out.) In the bowl of a stand mixer or large bowl with electric beaters, cream together the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add the flour, cocoa powder, baking powder and salt to the creamed mixture and beat until well combined. Spread about two-thirds of the batter in the prepared baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties completely covering the peppermint patties. Bake for about 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in the center comes out clean (top will appear uneven). Cool completely. Cut into bars.
- Melt butter. In a bowl, stir together the butter, cocoa and espresso powder. Alternately add powdered sugar and milk, beating to spreading consistency. If too thick, add small amount (1 teaspoon at a time) additional milk. If too runny, add powdered sugar, one teaspoon at a time. Stir in vanilla. Makes about 2 cups of frosting.
