"These are the best brownies I've ever had!" a co-worker prone to exaggeration exclaimed upon taking a bite of one of these brownies.
I couldn't help but be a bit skeptical.
What made his claim even more dubious was that he hadn't tasted these super chocolaty brownies or these caramelized brownies or these pumpkin brownies or these red velvet brownies. All of which I'd say are strong contenders for the "best brownies ever!" award.
But I'm going to go ahead and say you should believe him, especially if you're a fan of chocolate and peppermint. (You know I am!)
They're really good!
I should probably mention that the name of these treats doesn't just describe the flavor — it describes a key ingredient. That white stuff you see in the middle of the brownie up there? Those are Peppermint Patties! INSIDE THE BROWNIE!
And that's pretty much why these brownies are so delicious.
They're also pretty dense and rich — a true fudgy brownie. Not like those cake-ish abominations some people seem to be into.
Oh, by the way, today is Peppermint Pattie Day, and Feb. 19 is Chocolate Mint Day. That means we're killing two food holidays with one super delicious brownie recipe here!
Recipe: Peppermint Pattie brownies
Adapted from MarthaStewart.com
- 1 stick unsalted butter, plus more for pan
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 cup sugar
- ¾ teaspoon salt
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 25 small (1½-inch) peppermint patties
- Preheat your oven to 350˚F. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Butter the foil, and set the pan aside.
- In a medium heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring occasionally. Remove from heat.
- Whisk the sugar and salt into the chocolate mixture until smooth, then whisk in the eggs. Add the flour and cocoa powder, and whisk lightly just until smooth. (Like with all brownie recipes, be careful not to overmix.)
- Spread ⅓ of the brownie batter in your baking pan, and plop the peppermint patties on top in a single layer, leaving a narrow border on all sides. Pour the rest of the batter over the patties, and smooth out the surface.
- Bake the brownies for 45 to 55 minutes, until a toothpick inserted in center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan. Then use the foil to lift them out of the pan, and peel off and throw away the foil. Cut the brownies into 16 squares.
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