These brownies, or candy bars really, are something I like to make around the holidays. These are definitely something you can wrap up and give as gifts. They are sturdy, fudgey and unbelievably delicious.
These will be the stars of your holiday cookie platters and look stunning stacked up on pedestal cake stands.
These brownies are the vision of Maida Heatter, a matriarch of modern baking. She has won nearly every honor possible for a cookbook writer, including three James Beard Foundation awards. In other words, she makes some good stuff.
Maida claims these brownies are her most requested recipe, far surpassing her cheesecake and key lime pie.
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They are truly the biggest, gooiest, chewiest, darkest, sweetest bars out there. They are truly perfection in my book.
You will need about 48 York chocolate-covered peppermint patties. That is about 2-1/2 eleven ounce bags.
This is the pan I use to make these brownies, also recommended by Maida Heatter. It is a Magic Line Pan. If you don’t have one and make bar cookies often, I would highly recommend getting one. As you’ll see later, the straight sides and square corners means the edges don’t have to be trimmed. It’s truly magic, buy one here if you are interested. I use mine all the time and love it.
Fit the pan you are using carefully with heavy duty foil. Press down sides and corners, shaping to the pan, carefully pressing into place. Do not make any holes.
Preheat oven to 425 degrees with rack one third up from the bottom. Add 1 Tablespoon butter to a 9 x 13 x 2 pan and place in preheating oven. When butter is melted, spread it over the foil with a pastry brush; set aside.
In a 4-6 cup heavy saucepan or double boiler, melt chocolate and butter over low heat, stirring until chocolate and butter are melted. Remove from heat; set aside.
Beat the sugar, eggs, espresso powder, extracts and salt in a large bowl of an electric mixer set at high speed for 10 minutes. Add the chocolate mixture (which may still be warm) with mixer on low speed. Beat just until blended. Add the flour and beat again on low speed just until mixed. Stir in the nuts.
Spoon half the mixture (about 3-1/2 cups) into prepared pan; smooth top. Layer the peppermints over the chocolate layer. They should touch each other and come as close to the edges of the pan as possible (do not cut mints in half to fill-in spaces-the filling will ooze and burn). Spoon remaining chocolate mixture over mints; carefully smooth top.
Bake for 35 minutes (and no longer), rotating the pan once during baking. Start checking the pan at 30 minutes, if you overbake these, the mints will start exploding, it’s not good.
Remove from oven and let stand in pan until completely cool. Invert pan and remove foil lining. Invert again so brownies are right side up.
Here are the edges of the brownies straight from the pan. Nothing to trim and nothing wasted, this is why I love making bars using a Magic Line Pan.
Refrigerate a few hours or overnight before cutting.
Use a long knife with a sharp blade to cut the brownies into quarters. (If you do not use a Magic Line Pan you will most likely have to trim the edges.) Cut each quarter in half, then cut each eighth into four bars. This narrow shape shows off the mints.
Make these and have a plan, otherwise you will eat them all yourself.
Palm Beach Brownies with Chocolate-Covered Mints
Adapted from Cuisine at Home
8 oz. unsweetened chocolate
1 cup unsalted butter
3-3/4 cups granulated sugar
5 eggs
1 Tablespoon plus 1 teaspoon instant espresso powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon table salt
1-2/3 cups sifted all-purpose flour
8 oz. (2 generous cups) walnuts, broken in large pieces
48 York chocolate-covered peppermint patties (about 2-1/2 eleven ounce bags)
This is the pan I use to make these brownies, also recommended by Maida Heatter. It is a Magic Line Pan. If you don’t have one and make bar cookies often, I would highly recommend getting one. As you’ll see later, the straight sides and square corners means the edges don’t have to be trimmed.
Fit the pan you are using carefully with heavy duty foil. Press down sides and corners, shaping to the pan, carefully pressing into place. Do not make any holes.
Preheat oven to 425 degrees with rack one third up from the bottom. Add 1 Tablespoon butter to a 9 x 13 x 2 pan and place in preheating oven. When butter is melted, spread it over the foil with a pastry brush; set aside.
In a 4-6 cup heavy saucepan or double boiler, melt chocolate and butter over low heat, stirring until chocolate and butter are melted. Remove from heat; set aside.
Beat the sugar, eggs, espresso powder, extracts and salt in a large bowl of an electric mixer set at high speed for 10 minutes. Add the chocolate mixture (which may still be warm) with mixer on low speed. Beat just until blended. Add the flour and beat again on low speed just until mixed. Stir in the nuts.
Spoon half the mixture (about 3-1/2 cups) into prepared pan; smooth top. Layer the peppermints over the chocolate layer. They should touch each other and come as close to the edges of the pan as possible (do not cut mints in half to fill-in spaces-the filling will ooze and burn). Spoon remaining chocolate mixture over mints; carefully smooth top.
Bake for 35 minutes (and no longer), rotating the pan once during baking. Start checking the pan at 30 minutes, if you overbake these, the mints will start exploding, it’s not good.
Remove from oven and let stand in pan until completely cool. Invert pan and remove foil lining. Invert again so brownies are right side up.
Here are the edges of the brownies straight from the pan. Nothing to trim and nothing wasted, this is why I love making bars using a Magic Line Pan.
Refrigerate a few hours or overnight before cutting.
Use a long knife with a sharp blade to cut the brownies into quarters. (If you do not use a Magic Line Pan you will most likely have to trim the edges.) Cut each quarter in half, then cut each eighth into four bars. This narrow shape shows off the mints.
HoneyB says
OMG These look to die for! I love York Peppermint Patties. Bookmarking this one for sure….and I am going to have to look into one of those pans too!
Audrey at Barking Mad says
I have this pan!!!! And now I FINALLY have a reason to use it. I received it as a gift a few years ago and it got tucked into the back of the cupboard when we bought our house to be forgotten about.
My hubby LOVES York Peppermint Patties. It’s the ONLY American candy he’ll eat. I am making these THIS week in an effort to cheer him up! Being laid off has really dented his self-esteem and I know he’ll love these!
BethieofVA says
Those look amazing!!
Kate says
Now this is the stuff of magic. I adore peppermint patties and dark chocolate and I think I have found my new bar cookie. Not that I was looking for one, but I knew true love would find me someday.
startcooking says
I can’t wait to try this recipe! Your directions and photos are great. Thanks for sharing.
Cheers,
Kathy
Jennifer says
Criminey…brownies with Peppermint Patties? These look amazing!
Spinach Tiger says
Just amazing. My husband is a mint fan and I think he would love this.
Julie says
Definitely droolworthy! Looks like a stunning combination. I love that pan too!
Pam says
My chocolate/mint loving daughter would be so exicted if I made these. They look mouth watering good.
Katrina says
Well, I’m almost speechless, except I’m not sure that would really happen for me. BUT Oh My Gosh!!! Those look fabulous! Love the photos. Love the look of the cut brownies. And I love the pan. Gotta go put that on my Amazon Christmas list! Although, I kinda like cutting off edges (they’re mine! 😉
Donna says
Too funny, I just posted a mint cookie on my blog. These sound so much more appealing and they look oooey gooey fabulous!!
Fallon says
MMM sounds very rich but delicious!
Kendra says
Oh my…..these look fantastic. Peppermint Patties happens to be my favorite candy. I must give these a try! Thanks!
Laura says
Speechless.
Outstanding.
Must make.
Bellini Valli says
Very decadent!!!
Lisa- The Cutting Edge says
They look great! Thanks for the info on the pan, I just put it on my Amazon wish list.
Amanda says
Oh these look really marvelous, can’t wait to try them!
grace says
i don’t think the word “sturdy” does these delights justice. in fact, i don’t think any word known to man is fit to describe them–they seem truly phenomenal!
imom says
One word… YUM!!
Laurie says
Perfect timing on this recipe because I’m collecting ideas for homemade Christmas gifts. And I just added the Magic Line pan to my Christmas list! Thanks for the recommendation.
Cathy at Wives with Knives says
Wow, that’s the most decadent brownie I’ve ever seen. Can you believe it, I actually have that pan. Guess I better make these.
Lena in VT says
I just ordered the pan, can’t wait to make these.
TheKitchenWitch says
That pan is genius! I think I need one!
These look sinful and I’m sure people would love them as gifts. Thanks for sharing!
Mental P Mama says
Yowza! My kids will love these puppies!
dawn says
whoa! seriously cavity alert!
how many did you eat? lol
unconfidentialcook says
Are these ever right up my alley! I love Maida Heater, except many of her recipes aren’t chocolatey enough for me–how did I miss this?
Trisha says
Oh …. those look delicious! Maybe hubby will like to make those for his office Christmas party this year!
Lisa Sipple says
Yep, making these for the holiday trays. Getting the pan too!
RobinSue says
Heavens to mergatroid! These look the best. I love those mint chocolates!
LilSis says
You’re killin’ me with these! The big pieces of the peppermint patty and walnuts combined in a moist brownie looks absolutely decadent! If I made these, I’d have to immediately give them to friends and neighbors, and maybe just save one for myself.
Marjie says
These look terrific!
Rachel the SdOC says
Whoa. Those look like some seriouly intense chocolate experiences!
pam says
I actually won some brownies that had mints in them like this and they were amazing! I’m so glad to know how to make them!
Steph says
Those look so decadent. I’ve always wanted a magic line pan because of the straight edges.
giz says
After trying the mint covered almonds I thought nothing could be better – then I came here. You just keep raising the bar on me – what am I to do???
lisaiscooking says
I think I love Maida a little more with each recipe of hers I see! This looks like an amazing brownie.
Kate says
wow, definitely going to have to make sure i give most of these away as gifts! if they sit on my counter they’ll disappear. thanks!
Danielle says
Wow, these look decadent! These will be great to give this year! That’s if I can keep my nusband from eating them all!
Hazel says
These look awesome! – except for the nuts. I’m never sure if you can just omit the nuts in all these things without impacting the recipe.
theUngourmet says
Oh my word! These are amazing! I will have to try them soon! I’ll have to hide them immediately!
Kathy from NJ says
I have lots of magic line pans, they are wonderful. My two 9 x 13’s have removeable bottoms, absolutely wonderful for removing the baked product. Also have 8 & 9 inch squares with removeable bottoms, the best thing since sliced bread.
megan says
Came back for this pan link. I cant quit thinking about it. I have to put it under my Christmas tree! And damn if those brownies aren’t calling my name.
Tom Saaristo says
My brownie pan is not a “magic pan” but it has square corners and I use a square biscuit cutter despite that so that all of my brownies are neat and all exactly the same size. Oh, and I never cut brownies the day they are made: I always refrigerate the base overnight. It really makes a difference. By the way, I tried this with Junior Mints once and they failed. I think the center was too gooey. I’m rejuvenated to try again with the York Peppermint Patties! Thank you!
Mmmm says
I made these for Christmas this year, and I got tons of compliments! They’re good cold (stiffer) and room temperature (fudgy). I might experiment with other middle layers.
Mary says
Cathy,
I love the sound of this recipe. I am wondering if the espresso powder could be left out or if there is something non coffee like to substitute for the espresso powder? Thank you for taking time to response.
Cathy says
You could leave it out. It adds a complex background flavor but if you don’t like it leave it out.
Mary says
Thank you!