Peppermint Patty Brownies…
Told you I hadn’t forgotten. We’re just learning some patience around here. I know that’s hard when it comes to brownies.
Especially these ones.
Chocolate and mint are always a winning combo in my books. These are a good mix of fudgy and cakey which I love in a brownie. Then there’s the crack as you bite into it, hit the chocolate shell of the peppermint patty and go through into the minty creaminess of the filling. Yep, I know. Hard to resist.
I found the recipe years ago before the love of food exploded into my world and I’m so grateful to myself for keeping it. I find baked goods with multiple layers absolutely irresistable. I hope you can’t resist. The time for patience has passed. We all know we’ll never learn that lesson. Not with brownies around anyway.
Peppermint Patty Brownies: (inspired by and adapted from this recipe)
- 3/4 cup flour
- 3/4 cup cocoa powder
- pinch of salt
- 1 cup castor sugar
- 100g (1/2 cup) butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 1 batch of peppermint patties (or any mint-filled chocolates)
- 100g dark chocolate, coarsely chopped
Preheat the oven to 180°C (350°F) and grease and line an 8-inch (20cm) square baking pan with non-stick greaseproof paper.
Sift together the flour, cocoa powder and salt and set aside.
Bake for 30 – 35 min or until a tester inserted at the center comes out almost clean. (the melted chocolate inside will still be wet but the batter must be set)
Let it cool completely in the pan on a cooling rack. When cool, turn out onto the cooling rack.
Cut into squares. Serve at room temperature or chilled.