I have made this recipe, in a bunch of variations, three times in July. That is a lot of brownies. Mostly, this is because they are terribly unphotogenic. Conveniently, they are also really delicious, so it’s not like I’m a brownie martyr or anything. Also, they barely need a recipe: they’re actually just a regular brownie, layered with mint patties. A few years ago, someone brought two boxes of these amazing amazing mint cookies to our house for a party, and everyone freaked out. These cookies are amazing, but time consuming, and someday I’ll make them again and everyone will freak out again. These brownies are also so good, but not really time consuming, so they might win the bake-off in my head.
Basically, I just made the brownies from the Joy of Cooking, which are unsurprisingly good.
- 1/2 cup unsalted butter
- 4 ounces unsweetened chocolate
- 4 eggs
- 1/4 teaspoon salt
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup flour
- many peppermint patties (maybe 25, maybe more)
Melt the butter and chocolate in a double boiler (sadly, this is not a one-bowl recipe…) and let it cool. Beat the eggs with the salt and add in the sugar and vanilla. Then add the buttery chocolate to the mixture, but don’t stir too much. Last, add in the flour. Bake for 10 minutes at 350, then quickly cover the semi-baked brownies with peppermint patties and bake for another 15 minutes.
The mint seeps through all the brownies and it’s generally awesome. The main downfall is that the edges get a little crispy because the peppermint candy cooks quickly. Also, I will admit that I’ve used a brownie mix and they turned out wonderfully. You really can’t go wrong when you add peppermint patties.