I’ve got to confess, I love York Peppermint Patties…I try to hide it though, so now you know my secret, please don’t tell anyone. And these brownies from Baking From My Home To Yours just spoke to me…HAD to make them.
These brownies are so yum, but to be quit frank, I think they would be better with a gooey brownies, I’m thinking maybe This brownie recipe from an earlier Tuesday’s With Dorie. This particular brownie recipe was a bit to “cake like” for me, I like my brownies oooeee-gooey! I did however make half the batch without the peppermint, know there was NO WAY on this green earth my love would eat them, and I couldn’t make browine’s and not have any for him. Sharing is caring, and I care so I share!
What you’ll need:
5 Tablespoons unsalted butter cut into 5 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1/3 cup all purpose flour
1 cup (6 ozs) York Peppermint Pattie Bites (or equal weight of patties) chopped into bits
What you’ll do:
Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8 inch square baking pan with foil. Butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with chopped chocolates and stir occasionally until the ingredients are just melted – you don’t want then to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don’t be concerned when your smooth mixture turns grainy. Whisk in the eggs one at a time. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out almost clean. (The tip of the knife may be a touch streaky) Transfer the pan to a rack and cool to room temperature.
When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 2 inch squares.
-From Baking: From My Home to Yours by Dorie Greenspan