Peppermint Patty Brownies

Peppermint Patty Brownies are the gooiest, darkest, most fudge-like, candy bar brownies you could ever hope for this holiday season.

Course Dessert

Cuisine American

Keyword Peppermint Patty Brownies

Prep Time 25

Cook Time 35

Cooling 8

Total Time 9

Servings brownies

Calories 337kcal

Author Cathy Pollak

Ingredients

8 oz unsweetened chocolate (100% cacao)
8 oz (2 sticks) + 1 tbsp unsalted butter
3-3/4 cups granulated sugar
5 large eggs
1 tbsp + 1 tsp instant espresso powder
2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp table salt
1-2/3 cups SIFTED all-purpose flour
8 oz walnuts, broken in large pieces (2 generous cups)
48 York chocolate-covered peppermint patties, unwrapped (about 2-1/2 eleven ounce bags)

Instructions

Preheat oven to 425 degrees F with rack one third up from the bottom. Fit a 9 x 13 x 2 pan with heavy duty foil. Press down sides and corners, shaping to the pan, carefully pressing into place. (see more tips on pan prep in the post above, which is very important for this recipe). Add 1 Tablespoon butter to the pan and place in preheating oven. When butter is melted, spread it over the foil with a pastry brush; set pan aside.
Melt chocolate and butter in a heavy saucepan or double-boiler over low heat, stirring until chocolate and butter are melted. Stir until chocolate and butter are melted. Remove from heat; set aside.
Beat sugar, eggs, espresso powder, extracts and salt in a large bowl of an electric or stand mixer at high speed for 10 minutes. Add chocolate mixture (which may still be warm) with mixer on low speed. Beat together just until blended.
Add flour and beat again on low speed just until mixed. Stir in nuts. Spoon half the mixture (about 3-1/2 cups) into the prepared pan. Smooth top.
Layer 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.
Cover and keep in the fridge for at least 8 hours, preferably overnight before slicing. Cold brownies will slice perfectly with clean edges. These cannot be sliced warm. See recipe post above for how to slice these brownies to get 32 bars.

Notes

Please see recipe post above for tips and tricks on making these brownies.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition