12 oz semisweet baking chocolate squares
8 tablespoons (aka 1 stick, 1/4 lb) butter
1/2 cup cocoa
1 1/2 cup sugar
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
9 Peppermint Pattie miniatures (.6 oz each), quartered
1/2 cup crushed candy canes*, divided use
Preheat oven to 350. Spray with baking spray or grease and flour one 9×13 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside.
In a small bowl, stir together flour, salt, baking powder and 1/4 cup crushed candy canes. In a separate bowl, beat together the sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Beat in the Peppermint Patties. Spread evenly in the prepared pan. Sprinkle with remaining candy cane bits and sprinkles (if desired).
Bake 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before slicing and serving.
*Crush your own by placing them in a resealable plastic bag and whacking it with a rolling pin. Many stores, including Giant (if you are local), sell bags of pre-crushed candy canes.
This has been a long summer and fall and I am trying mightily to get into the holiday spirit. What could be more festive than peppermint infused brownies?! I’ve made brownies with a Peppermint Pattie layer before (8 years ago, OMG) and Candy Cane Oreo Brownies (4 years ago! Where does the time go?) and loved them so I thought I’d do a mash up and make this candy-packed version. The mint favor is really spread out and the York Peppermint Patties give the brownies a slightly chewy texture which I find pleasant. I always forget how much I like brownies and how easy they are to make until I make them again. It is like brownie amnesia.
Normally I make brownies in an 8×8 inch pan because we are a family of two but this time I went all out and made a whole 9×13 inch pan which is perfect for taking and sharing. Feel free to cut them as large or small as you’d like, they are rich but not as over-the-top as you’d think!