Simple Fudgy Peppermint Patty Brownies

Some folks fall in love with the combination of chocolate and peppermint as youngsters: the tingling rush of cool mint across the taste buds is a gorgeous sensation. Some of us develop a taste for it later in life, appreciating the complex relationship of dark, rich chocolate and luminous, bright mint… along with perhaps a sip of scotch or sherry. And a crackling fire in the fireplace. And someone special to chat with.

Tips for Cooking Peppermint Patty Brownies

This recipe is as simple as can be. The only trick is to pour only half the batter into the pan before adding chopped peppermint patties, and then covering them with the other half. Placing whole patties on top about 8 minutes before baking is complete gives just enough time for gentle melting and the gorgeous appearance of a bit of creamy mint. The texture is fudge-like and moist. Serve with ice cream or whipped cream, or all on their own. Enjoy!

Fudgy Peppermint Patty Brownies Recipe

Ingredients

• ¾ cup Hershey’s Cocoa, Special Dark 100% Cacao
• ½ tsp baking soda
• ¾ cup butter, divided into two parts
• ½ cup hot water
• 2 cups sugar
• 2 eggs
• 1 ½ cups King Arthur unbleached flour
• 2 tsp vanilla extract
• ¼ tsp salt
• 12 York Peppermint Pattys, roughly chopped
• 6 York Peppermint Pattys, whole

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 12” baking pan.
3. Melt butter.
4. Stir together cocoa, baking soda and salt in a mixing bowl.
5. Add butter and mix well.
6. Add hot water and vanilla. Stir until combined and uniform.
7. Add sugar and eggs. Stir until combined.
8. Add flour and stir until combined.
9. Spread half of the mixture into the greased baking pan.
10. Place chopped peppermint pattys evenly over the mixture. Try to be sure there’s no contact between candy and sides of the pan.
11. Spread remaining batter over the peppermint pattys.
12. Bake approximately 30 minutes. Remove from oven and place whole pattys on top. Return immediately to oven for approximately 10 min.
13. Let cool until room temperature before slicing into squares.
14. Carefully remove with a metal spatula. Inevitably, some of the chopped candy will melt onto the bottom of the pan, but a little patience will allow for successful removal.
15. Serve with a glass of milk… or a bit of scotch or sherry for the grown-ups.

Recipe and Photography by Keith Recker

Subscribe to TABLE Magazine‘s print edition.