One of my friend is in town from California. She loves the mint and chocolate combination. When I first saw this recipe for a mint chocolate brownie from Jenn's cookbook, I wanted to make some to send to her. But being the procrastinator that I am, I didn't get a chance to make them until now. These are probably one of my favorite brownies, it's really rich and fudgy. The only thing that's a little bit scary is how the peppermint patty seems to stay in one piece even after 40 minutes in a hot oven!! hm...wonder what's in it?!!
1/2 cup (1 stick) unsalted butter, plus more for pan
8 oz semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
16 small (1 1/2 inch) peppermint patties
1. Preheat oven to 350F.
2. Line an 8-inch square baking pan with foil, leaving overhang on all sides. Butter foil and set aside. You can also use a foil baking pan sprayed with cooking spray.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water, or use a double boiler. Stir occasionally until just melted, about 5 minutes.
3. Remove from heat. Whisk in sugar and salt until smooth, then whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer (see below). Top with remaining batter and smooth surface.
4. Bake until a toothpick inserted in the center comes out with moist crumbs attached, about 35 to 40 minutes.
5. Cool completely in pan (about 2 hours). Use foil to lift from pan, peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
- The original recipe calls for 25 patties, but I was only able to fit 16 in my 8x8 pan.
- The original recipe says to bake the brownies for 40 to 45 minutes. Mine was finished by 35 minutes.